I know, it is hard to believe I am posting another bread recipe. (NOT!) I must say you are definitely gonna love how quick and easy this three cheese Italian bread is. I found this one over at Kaitlin in the Kitchen. The Reader’s Digest version of the recipe is this – yeast, water, sugar, 10 minutes, flour, sugar, salt, herbs, 10 minutes, pan, cheese, 15-20 minutes, eat. It really is that simple. And look, you can totally have this bread ready to eat in 45 minutes and no rapid yeast was used. Just plain old active dry yeast here people. Why wouldn’t you make it? Not to mention the cheesy goodness on top. Come on! This bread was delish.
I must say it is best if you eat it the day you make it. I also think it would be great to make and then use it to make a big sandwich on that you could slice into cute wedges. Or you could mix up the cheese on top and use an asiago cheese or adjust the recipe and make a jalapeno cheese version. Love it, love it, must try it. I do think I may try to bump up the herbs and garlic next time to 3/4 tsp each. I wouldn’t mind a little more of the herb flavor. So make up a loaf of this three cheese Italian bread and grab a slice, then slap a little butter on it. Your mouth will thank you.
Three Cheese Italian Bread
Real Mom Kitchen
- 2 ½ Cups All-Purpose Flour
- 1 Packet of Yeast
- 1 Cup Warm Water
- 1 Teaspoon Granulated Sugar
- 1 Teaspoon Salt
- 4 Tablespoons Vegetable or Olive Oil I used olive oil
- ½ Teaspoon Dried Rosemary I'm gonna up the rosemary, oregano, and garlic next time to 3/4 tsp each
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Garlic Powder
- ½ Cup Mozzarella Cheese shredded
- ¼ Cup Sharp Cheddar Cheese shredded
- ⅛ Cup Parmesan Cheese grated
- In a large bowl or mixer dissolve the yeast in warm water, then add sugar and stir. Let the mixture sit for 10 minutes until foamy bubbles appear sporadically.
- Add salt, rosemary, oregano, garlic powder, 2 tablespoons of the oil, and flour; mix well until dough is smooth. Cover the bowl with a towel and let the dough rest for about 10 minutes.
- With remaining 2 tablespoons of oil, pour it into a round cake pan and coat the bottom and sides leaving no area untouched. Place the dough in the pan and spread it out evenly slightly poking your fingers down into the dough.
- Sprinkle evenly with mozzarella, then cheddar. Go ahead and sprinkle a little oregano (I used parsley) on at this point if you'd like for presentation purposes.
- Bake in a pre-heated 425 degree oven for 15-20 minutes or until cheese starts to turn golden brown. Sprinkle with Parmesan cheese.