Delicious Italian Herb Cheese Loaf

This homemade version of Subway’s Italian Herb and Cheese bread brings those classic tastes right to your home. Great for sandwiches or just sliced warm with some butter. The cheesy herby crust fills your kitchen with an amazing smell and flavor that makes any meal feel special.

I first baked this when I was really craving Subway bread and it quickly became my go-to loaf every week. It’s fresher and smells better than anything store-bought.

Ingredients

• 3 1/2 cups all-purpose flour: fresh is best to get a soft crumb
• 2 teaspoons salt: helps flavor and strengthens the dough
• 1 tablespoon sugar: wakes up the yeast and adds a little sweetness
• 1 tablespoon Italian seasoning: gives that classic herb taste like the sandwich shop
• 2 1/4 teaspoons active dry yeast: make sure it’s fresh and proof it in warm water for good rise
• 1 cup warm water at about 110°F: perfect temp to activate the yeast—not too hot or cold
• 2 tablespoons olive oil: keeps the crust soft and adds richness
• 1 cup shredded mozzarella cheese: melts perfectly to create a gooey top
• 1 teaspoon Italian seasoning: sprinkle this with the cheese on top
• 1 tablespoon olive oil for brushing: helps herbs and cheese stick and adds shine
• 1 tablespoon grated Parmesan cheese: adds a sharp, savory finish

How To Make It

Wake Up The Yeast

Mix the warm water with sugar and yeast in a small bowl. Give it a gentle stir and wait about five minutes until it’s foamy. This is what tells you the yeast is alive and kicking for bread to rise.

Stir Together Dry Stuff

In a big bowl, toss flour, salt, and Italian seasoning together. Make a hollow space in the middle for the wet ingredients later. This keeps the mixing smooth and easy.

Mix Wet And Dry

Pour in the yeast mix and olive oil into that flour hole. Stir until it starts sticking, then knead the dough on a floured surface for 8 to 10 minutes. You want it soft and stretchy, but not sticky. I like kneading by hand for the best feel.

First Rise

Put the dough into a bowl that’s coated in oil, and turn it so the whole dough gets a light coat. Cover it with a damp towel or plastic wrap. Let it rise for about an hour until it’s twice as big. This makes the bread light and fluffy.

Shape The Loaf

Punch the dough gently to push out air bubbles. Roll it on a floured surface into a 12-by-6-inch rectangle. This shape gives you that familiar loaf shape.

Top With Cheese And Herbs

Brush olive oil all over the dough. Sprinkle mozzarella, Parmesan, and Italian seasoning evenly on top. Press a little so the cheese stays put and bakes nicely.

Second Rise

Cover the dough again and let it rest for 30 minutes. This gives the bread a softer inside and more flavor.

Bake The Loaf

Heat oven to 375°F. Bake for 25 to 30 minutes until the top is golden and the loaf sounds hollow when tapped. That’s how you know it’s done all the way through.

Cool Before Cutting

Put the bread on a wire rack to cool for at least 15 minutes before slicing. It helps finish baking and keeps slices from getting squashed.

I love the Italian seasoning in this bread because it fills the air with a cozy herb smell. Baking it takes me back to family nights where homemade bread and sandwiches were the star and everyone gathered around.

How To Store

Keep any leftover bread in a sealed container at room temp for up to three days. Want it longer? Wrap it tight in plastic and freeze it for up to three months. To eat after freezing, let it thaw on your counter and warm it in the oven for a fresh-baked feel.

Switching Ingredients

You can swap mozzarella for provolone or mild cheddar for a different taste but still keep that melty cheesy vibe. Using fresh herbs instead of dried Italian seasoning gives a brighter, fresher flavor if you have some around. If needed, vegetable oil works instead of olive oil but olive oil tastes better and makes the crust nicer.

Serving Suggestions

Slice this bread thick for filling sandwiches loaded with deli meat, fresh veggies, and your favorite sauces. It’s also awesome with tomato soup or as a rustic base for homemade bruschetta. Warm it with garlic butter for an easy, tasty snack.

This loaf always fills the kitchen with a fresh, inviting smell. Baking it is super satisfying and you get bread ready to slice and enjoy whenever you want.

Frequently Asked Cooking Questions

→ Which flour is best for making this bread?

All-purpose flour works great to get a loaf that’s soft but holds up well. It helps the bread rise nicely and keeps the texture just right.

→ How do I know when the yeast is ready?

After about 5 minutes, the yeast mixture should look frothy. That means it’s alive and ready to go.

→ Why let the dough rise two times?

The first rise helps build the dough’s flavor and strength. The second one makes the bread lighter and airier.

→ Can I add egg wash to get a crispier crust?

Yep, brushing the loaf with egg wash before baking gives it a shiny golden crust that’s crunchier.

→ What’s the best way to store the bread to keep it fresh?

Put the bread in an airtight container and keep it at room temperature. It stays fresh for about 3 days this way.

→ Can I change how much Italian seasoning I use?

Totally, you can add more or less herbs to match what you like.