Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water: 1 1/4 cups (105-115°F)
- Olive oil: 2 tablespoons, plus more for greasing
- Granulated sugar: 1 tablespoon
- Salt: 1 teaspoon
- Italian herb seasoning: 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 minutes until foamy.
- Step 2: Add the olive oil, salt, Italian herb seasoning, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms.
- Step 3: Gradually add the remaining flour, kneading until the dough is smooth and elastic, about 5-7 minutes.
- 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: Preheat oven to 375°F (190°C). Punch down the dough and knead in the shredded mozzarella cheese. Shape the dough into a loaf and place it on a greased baking sheet.
- Step 6: Bake for 25-30 minutes, or until golden brown. Let cool slightly before slicing and serving.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- To revive day-old bread, lightly sprinkle with water and reheat in a 350°F oven for 5-10 minutes until warm and crusty.
- Serve warm slices alongside your favorite pasta dishes or as a delightful appetizer with a drizzle of olive oil.
- For an extra flavorful loaf, try using a mix of mozzarella and parmesan cheese in the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American