Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Granulated sugar: 1 tablespoon
- Salt: 1 teaspoon
- Warm water (105-115°F): 1 1/4 cups
- Olive oil: 2 tablespoons, plus more for greasing
- Italian herb blend: 2 tablespoons
- Shredded mozzarella cheese: 1 cup
Instructions
- Step 1: In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
- Step 2: Add the olive oil, salt, and Italian herb blend to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- Step 3: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Step 4: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 5: Punch down the dough and turn it out onto a lightly floured surface. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
- Step 6: Sprinkle the shredded mozzarella cheese evenly over the top of the loaf. Cover loosely and let rise for another 30 minutes. Preheat oven to 375°F (190°C) and bake for 30-35 minutes, or until golden brown and the cheese is melted and bubbly. Let cool slightly before slicing and serving.
Notes
- Store leftover bread tightly wrapped at room temperature for up to 3 days or in the freezer for longer storage.
- To revive day-old bread, lightly spritz with water and reheat in a 350°F (175°C) oven for 5-10 minutes until warmed through.
- Serve warm slices alongside your favorite pasta dishes or as a delicious base for bruschetta.
- For an extra flavorful loaf, gently press some of the mozzarella into the dough before the final rise to create cheesy pockets throughout.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American