Italian Herbs and Cheese Bread
User Reviews
5
Italian Herbs and Cheese Bread
Description
Italian Herbs and Cheese Bread features a dough enriched with shredded cheddar, jack, and Parmesan cheeses and seasoned with oregano and garlic powder. The use of vital wheat gluten alongside all-purpose flour contributes to a soft and chewy texture that balances well with the creamy cheese notes. After activating the yeast with warm water and sugar, the dough is gradually built by mixing in flour, vital wheat gluten, butter in cold cubes, and salt. The dough is mixed until slightly sticky, which leads to a tender crumb.
Once kneaded, the dough rests and rises for the optimal period to develop flavor and structure. Shaping the dough into long cylindrical forms mimics the appearance of traditional submarine buns. The bread bakes evenly when the oven is preheated adequately, resulting in golden crusts and melty pockets of cheese inside. This bread pairs well with sandwiches or as a savory side to soups and salads.
Careful attention to resting and rising times ensures the texture is soft rather than dense. A damp towel or greased plastic wrap prevents drying during rises. Baking pans in sub shapes can be used for precise loaf shaping, but hand shaping works well to achieve the desired form. Cooling the bread on wire racks prevents sogginess and maintains crust quality before serving.
Ingredients
- 2 ⅔ tablespoons active dry yeast
- ⅔ cup water warm
- 2 ⅔ tablespoons sugar
- 4 cups all-purpose flour
- 2 ⅔ tablespoons vital wheat gluten
- 1 ⅔ cups water warm
- 4 tablespoons butter cold
- 1 ⅓ tablespoon salt
- 1 cup cheddar cheese shredded (¼ cup per loaf
- 1 cup jack cheese ¼ cup per loaf, shredded
- 4 tablespoons Parmesan Cheese 1 tablespoon parmesan per loaf, fresh grated
- 4 teaspoons oregano 1 teaspoon each, or Italian seasoning
- 1 teaspoon garlic powder ¼ teaspoon each
Instructions
- Get out and measure all of your ingredients.
- In a stand mixer mixing bowl, combine yeast, ½ c. warm water, and sugar.
- Stir until well combined and let stand for about 10 minutes until nice and foamy.
- In a separate mixing bowl, combine flour and vital wheat gluten.
- Add 1 c. warm water to the yeast mixture (in the stand mixer bowl) and add flour/wheat gluten mixture until combined.
- Attach the bowl to the stand mixer and with the bread hook attachment, mix dough for about 3-4 minutes, adding a little flour if necessary- keeping it a little sticky.
- You want the dough to be sticky enough that it sticks to the bottom of the bowl a little bit, but not the sides.
- After 3-4 minutes, cut up 3 Tbsp. of cold butter into little cubes and add to the mixing bowl and add 1 Tbsp. salt. Mix an additional 5-6 minutes until butter is mixed in to the dough, pull the bread down off the hook if needed throughout the mixing process. Again, you want the dough to be slightly sticky and stretchy.
- Place dough in a large greased bowl and roll around a little to get it greased all around. Cover and allow to rise in a warm place for about an hour.
- Remove cover.
- Punch dough down
- Divide into 4 equal pieces or 5 (flour your hands if the dough is too sticky for easier handling).
- Roll out each piece into a 12" long loaf and place on rimmed baking sheet covered in parchment paper..
- The dough should be the same thickness all the way across. Place on a non-stick baking sheet or a bread form pan. Cover and allow to rise 40-60 minutes, until dough doubles in size.
- Preheat oven to 350 degrees.
- Combine cheeses, garlic powder, oregano or italian seasoning in a bowl.
- Divide mixture evenly into 4 piles.
- Sprinkle on top of each loaf before baking.
- Bake in oven for 15-25 minutes (check at 15 minutes) until bread is golden brown.
- Remove from oven and lightly run a little melted butter over the top (this will soften it up nicely).
- Allow loaves to cool completely on a wire rack.
- Serve with all your favorite sub sandwich toppings!
Notes
- Use a damp kitchen towel or lightly greased plastic wrap to cover dough while rising to prevent drying.
- Vital wheat gluten is key for a soft, chewy texture and can usually be found at local markets or online.
- Allow dough to double in size during rising for optimal bread texture.
- Preheat the oven for at least 15 minutes to ensure even baking.
- Cooling bread on a wire rack for 15 minutes after baking helps maintain crust crispness.
- For a plain version, omit the cheese toppings.
- Submarine or sub pans can be used to shape the bread for uniform loaves, or shape by hand into long cylinders.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 85g | 28% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 2006mg | 84% |
| Potassium | 162mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 187mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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