Italian Herb & Cheese Bread (Copycat)
Italian Herb & Cheese Bread (Copycat)
Ingredients
For the Dough
- 1 1/2 cups warm water
- 2 tablespoons active dry yeast
- 3 tablespoons granulated sugar
- 1 egg
- 1 teaspoon salt
- 5 tablespoons extra virgin olive oil
- 4 cups bread flour, approximately
For the Topping
- 1 tablespoon water, for brushing, or as needed
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon dried parsley
- 1 cup shredded cheddar cheese blend, such as Mexican blend, or as needed
Instructions
- 1
In a large bowl, combine 1 1/2 cups of warm water, 2 tablespoons of active dry yeast, and 3 tablespoons of granulated sugar. Whisk these ingredients together and let the mixture sit for about 10 minutes until it becomes foamy.
⏱️ 10 min
- 2
Transfer the activated yeast mixture into the bowl of a stand mixer. Add 1 egg, 1 teaspoon of salt, and 5 tablespoons of extra virgin olive oil.
⏱️ 2 min
- 3
Begin adding the bread flour to the mixture. Initially add 3 3/4 cups of bread flour, mixing it in with the dough hook, one cup at a time, until combined.
⏱️ 5 min
- 4
Continue mixing the dough. If the dough is still a little sticky, add a little bit more flour, about 1/4 cup at a time, until the dough reaches a desirable consistency that is soft but not overly sticky. The total amount of flour used should be approximately 4 cups.
⏱️ 3 min
- 5
Knead the dough in the stand mixer using the dough hook on medium speed for 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes, until it is smooth and elastic.
⏱️ 10 min
- 6
Lightly spray a clean large bowl with cooking oil. Place the kneaded dough ball into the oiled bowl, turning it over to coat all sides with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until it doubles in size.
⏱️ 75 min
- 7
Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a clean work surface. Divide the dough into portions; for this recipe, divide it into 4 equal portions to make four 6-inch subs.
⏱️ 5 min
- 8
For each portion of dough, use a rolling pin to roll it out flat into a rectangular shape, approximately 6-8 inches long and 4-5 inches wide. Then, starting from one of the longer ends, tightly roll the rectangle into a log shape, pinching the seam closed.
⏱️ 10 min
- 9
Place the formed bread logs onto baking sheets lined with parchment paper or silicone mats, leaving space between them. Cover the logs loosely with plastic wrap or a clean dish towel and let them rest for approximately one hour, or until they have doubled in size.
⏱️ 60 min
- 10
While the bread is undergoing its second rise, prepare the Italian herb and cheese topping. In a small bowl, combine 2 tablespoons of garlic powder, 1 tablespoon of dried oregano, 1 tablespoon of dried basil, 2 tablespoons of grated Parmesan cheese, and 1 tablespoon of dried parsley. Mix these ingredients thoroughly with a fork.
⏱️ 3 min
- 11
Preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375
- 12
Once the bread logs have doubled in size, uncover them. Lightly brush the tops of each bread log with water (a spray bottle can also be used).
⏱️ 2 min
- 13
Using a razor or a very sharp knife, make several shallow slices (scores) along the top of each bread log. This helps the bread expand evenly during baking.
⏱️ 2 min
- 14
Generously sprinkle the prepared Italian seasoning mixture over the top of each scored log, gently pressing it into the dough to help it adhere.
⏱️ 2 min
- 15
Sprinkle the shredded cheddar cheese blend over the seasoned bread logs.
⏱️ 1 min
- 16
Carefully transfer the baking sheets with the prepared bread logs into the preheated oven. Bake for approximately 18-22 minutes, or until the bread is golden brown and cooked through.
⏱️ 20 min•🌡️ 375
- 17
Once baked, remove the bread from the oven and let it cool slightly on the baking sheets for 5-10 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Herb & Cheese Bread (Copycat)
For the Dough
- 1 1/2 cups warm water
- 2 tablespoons active dry yeast
- 3 tablespoons granulated sugar
- 1 egg
- 1 teaspoon salt
- 5 tablespoons extra virgin olive oil
- 4 cups bread flour, approximately
For the Topping
- 1 tablespoon water, for brushing, or as needed
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon dried parsley
- 1 cup shredded cheddar cheese blend, such as Mexican blend, or as needed
Instructions
- 1
In a large bowl, combine 1 1/2 cups of warm water, 2 tablespoons of active dry yeast, and 3 tablespoons of granulated sugar. Whisk these ingredients together and let the mixture sit for about 10 minutes until it becomes foamy.
⏱️ 10 min - 2
Transfer the activated yeast mixture into the bowl of a stand mixer. Add 1 egg, 1 teaspoon of salt, and 5 tablespoons of extra virgin olive oil.
⏱️ 2 min - 3
Begin adding the bread flour to the mixture. Initially add 3 3/4 cups of bread flour, mixing it in with the dough hook, one cup at a time, until combined.
⏱️ 5 min - 4
Continue mixing the dough. If the dough is still a little sticky, add a little bit more flour, about 1/4 cup at a time, until the dough reaches a desirable consistency that is soft but not overly sticky. The total amount of flour used should be approximately 4 cups.
⏱️ 3 min - 5
Knead the dough in the stand mixer using the dough hook on medium speed for 8-10 minutes, or by hand on a lightly floured surface for 10-12 minutes, until it is smooth and elastic.
⏱️ 10 min - 6
Lightly spray a clean large bowl with cooking oil. Place the kneaded dough ball into the oiled bowl, turning it over to coat all sides with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until it doubles in size.
⏱️ 75 min - 7
Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a clean work surface. Divide the dough into portions; for this recipe, divide it into 4 equal portions to make four 6-inch subs.
⏱️ 5 min - 8
For each portion of dough, use a rolling pin to roll it out flat into a rectangular shape, approximately 6-8 inches long and 4-5 inches wide. Then, starting from one of the longer ends, tightly roll the rectangle into a log shape, pinching the seam closed.
⏱️ 10 min - 9
Place the formed bread logs onto baking sheets lined with parchment paper or silicone mats, leaving space between them. Cover the logs loosely with plastic wrap or a clean dish towel and let them rest for approximately one hour, or until they have doubled in size.
⏱️ 60 min - 10
While the bread is undergoing its second rise, prepare the Italian herb and cheese topping. In a small bowl, combine 2 tablespoons of garlic powder, 1 tablespoon of dried oregano, 1 tablespoon of dried basil, 2 tablespoons of grated Parmesan cheese, and 1 tablespoon of dried parsley. Mix these ingredients thoroughly with a fork.
⏱️ 3 min - 11
Preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375 - 12
Once the bread logs have doubled in size, uncover them. Lightly brush the tops of each bread log with water (a spray bottle can also be used).
⏱️ 2 min - 13
Using a razor or a very sharp knife, make several shallow slices (scores) along the top of each bread log. This helps the bread expand evenly during baking.
⏱️ 2 min - 14
Generously sprinkle the prepared Italian seasoning mixture over the top of each scored log, gently pressing it into the dough to help it adhere.
⏱️ 2 min - 15
Sprinkle the shredded cheddar cheese blend over the seasoned bread logs.
⏱️ 1 min - 16
Carefully transfer the baking sheets with the prepared bread logs into the preheated oven. Bake for approximately 18-22 minutes, or until the bread is golden brown and cooked through.
⏱️ 20 min•🌡️ 375 - 17
Once baked, remove the bread from the oven and let it cool slightly on the baking sheets for 5-10 minutes before slicing and serving.
⏱️ 5 min