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 Oct. 3, 2013

A great versatile cheese bread. I cut them into sticks to go with an Italian meal also a great side with tomato soup. I agree that the thyme is too strong so I exchange it for some of our other favorite herbs. Taste's great and takes no time at all!

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.

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