It’s Harvest Week, so to go with our Veggie Minestrone Soup using garden vegetables we harvested, we made this divine bread.
This herb and cheese bread is simply delicious! It has flavors of Italian mixed with cheesy bread and is so delicious! This bread goes great with pasta or soup and has tons of flavor!
Let’s get started!!
Combine flour, salt, sugar, and yeast together. Stir.
Add oil and water.
Add enough water to create a dough.
Once the dough is shaggy and comes together, it’s time to knead.
Knead until just tacky, but not sticky.
Place in a bowl with a drizzle of oil. Let rise one hour.
Here’s the dough – it has risen nicely! I am using whole wheat mixed with white flour so it’s a bit heavier of a dough.
Roll the dough out.
Make the herb butter. Combine softened butter with herbs and garlic. Mix well.
Spread herb mixture over dough. Sprinkle cheeses over top.
Roll. Since I made the dough too wide, I folded in the edges and rolled. Pinch closed.
Place seam side down in greased loaf pan. Let rise 30 minutes.
Here’s our bread after rising. Time to bake!
Bake at 350F for 25 to 30 minutes or until golden and sounds hollow when tapped.
Remove from pan and let cool completely.
We spread chive butter over top — so good!
Herb & Cheese Bread
Dough:
1 tbsp instant yeast
1 tbsp sugar
3-1/2 cups flour
1/2 tsp salt
1 cup warm water
3 tbsp oil
Combine altogether and knead into a dough. Let rise 1 hour.
Filling:
1/4 cup butter
3 cloves garlic, minced
1-1/4 tbsp Italian seasoning or a mix or basil, oregano, rosemary and thyme
2 tbsp fresh parsley
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
Mix butter, garlic and seasoning together.
When the dough is ready, punch dough down. Roll into a large rectangle. Spread herb butter over top and sprinkle with cheeses. Roll dough. Place seam side down in a greased loaf pan. Let rise 30 minutes. Bake at 350F for 30 minutes or until golden and sounds hollow when tapped.
