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Italian Cheese Bread Recipe
Italian Cheese Bread Recipe photo by Taste of Home

Italian Cheese Bread Recipe

Publisher Photo
People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 10 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 tablespoon quick-rise yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon canola oil
  • TOPPING:
  • 1/4 to 1/3 cup prepared Italian salad dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Dash pepper
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 each) equals 171 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 428 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes.
  3. Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
  4. Bake at 450° for 15 minutes or until golden brown. Serve warm. Yield: 1 loaf (16 pieces).
Originally published as Italian Cheese Bread in Taste of Home June/July 1999, p25

Nutritional Facts

1 serving (1 each) equals 171 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 428 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Italian Cheese Bread

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 14, 2014

"OK.....very, very heavy bread....I was taught when making Italian bread to knead the dough for about 15 minutes..not 1 or 2 minutes. Also, when I let it rise for a half hour, then you have to knead it again for another 10 minutes and let it rise in a warm place. THEN, I baked it. Much less heavy, but still a nice bread...not real airy like the cheap breads in the stores. Thank you for the recipe. I just happen to like a bread that is not so "doughy". I also baked it on 400 degrees for about 30 minutes. My loaves, however, were rather large."

MY REVIEW
Reviewed Jan. 19, 2014

"Pretty good!"

MY REVIEW
Reviewed Jul. 18, 2012

"I have been wanting to make this recipe for a couple of years. Tonight I did. It was easy and quick, but I did not like the taste. The thyme was a little overwhelming. I know I could switch the herbs to my liking but I was rating the recipe on the recipe as stated. And as stated, I wasn't thrilled, nor was my bread eating family. I will try again with different herbs and spices. Thanks again for the recipe!"

MY REVIEW
Reviewed Jun. 7, 2012

"An old favourite. We all love this for a snack."

MY REVIEW
Reviewed Aug. 25, 2011

"I made this in my bread machine using the dough setting. I had some thin spots, so next time I'll need to make sure I pat it evenly in the pan. The bread was delicious. I added some oregano to the dough and used olive oil instead of canola oil."

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