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Italian Cheese Bread

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
    1 loaf (16 pieces)

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

Directions

  • 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.
  • 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.
  • 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.
  • Bake at 450° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 171 calories, 5g fat (1g saturated fat), 5mg cholesterol, 428mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Loriana
    Jan 31, 2019

    No comment left

  • JoanieK53
    Nov 9, 2015

    Very Good. I use the dough as a pizza crust.

  • kookycat
    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.

  • veggiemama
    Jan 19, 2014

    Pretty good!

  • cindying
    Jun 26, 2013

    No comment left

  • maritab
    Mar 20, 2013

    No comment left

  • dewflop
    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!

  • deannasnz
    Jun 7, 2012

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

  • jmkasprak
    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.

  • shecooksalot
    Mar 24, 2011

    This has become my go to recipe for breadsticks. So fast and easy to make and my whole family loves them.