Description
A delicious and creamy Italian herb cheese bread that is cheesy and irresistible, perfect for any occasion.
Ingredients
Scale
- 420 g all-purpose flour, plus extra for dusting
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons granulated sugar
- 1 1/4 teaspoons salt
- 300 ml warm water (40-46°C)
- 2 tablespoons olive oil, plus more for greasing
- 225 g cream cheese, softened
- 115 g mozzarella cheese, shredded
- 50 g Parmesan cheese, grated
- 1/4 cup fresh Italian parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 1 large egg
- 1 tablespoon milk or water
- Everything bagel seasoning, as desired
- Additional grated Parmesan cheese, as desired
- Dried Italian herbs, as desired
Instructions
- In a large bowl, stir together warm water, sugar, and yeast. Set aside for 5-10 minutes until foamy.
- In another large bowl, whisk together flour and salt.
- Pour the activated yeast mixture and olive oil into the flour mixture. Mix with a wooden spoon or stand mixer with dough hook until a shaggy dough forms.
- Transfer dough to a lightly floured surface. Knead for 6-8 minutes until smooth and elastic, or use a mixer on medium speed. Add extra flour, one tablespoon at a time, if the dough is too sticky.
- Grease a large bowl with olive oil. Place the dough inside, turning to coat. Cover and let rise in a warm place for 60-90 minutes, or until doubled in size.
- While dough rises, combine cream cheese, mozzarella, Parmesan, parsley, basil, oregano, minced garlic, garlic powder, onion powder, and red pepper flakes in a medium bowl.
- Season the filling with salt and black pepper to taste. Mix thoroughly. Optionally, chill the filling for 15-20 minutes for easier spreading.
- Preheat oven to 190°C. Line a baking sheet with parchment paper.
- Once risen, punch down the dough. Transfer to a lightly floured surface and roll into a 30 × 45 cm rectangle.
- Evenly spread the herb cheese filling over the dough, leaving a 1 cm border along one long edge. Starting from the opposite long edge, roll up tightly into a log and pinch the seam to seal.
- Cut the log in half lengthwise, exposing the filling. With the cut sides facing up, gently twist the strands together.
- Transfer the twisted bread to the prepared baking sheet. Shape into a circle or keep as a long loaf as preferred.
- In a small bowl, whisk together the egg and milk or water.
- Brush the bread surface generously with egg wash. Sprinkle with everything bagel seasoning, additional Parmesan, or dried Italian herbs as desired.
- Bake for 25-30 minutes until golden brown and the filling is bubbling. Tent loosely with foil if browning too quickly.
- Allow the bread to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- For best flavor, use fresh herbs.
- Adjust the amount of red pepper flakes based on your spice preference.
- Chilling the filling can make it easier to spread but is optional.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg