This aromatic bread can be served with dinner, or the dough can be used for pizza.

Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
1 hr 35 mins
total:
2 hrs 40 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.

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  • Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.

  • Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.

  • Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.

  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts

37 calories; protein 1.1g 2% DV; carbohydrates 1.7g 1% DV; fat 3g 5% DV; cholesterol 2.6mg 1% DV; sodium 320.9mg 13% DV. Full Nutrition
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Reviews (361)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2003
This was very good. I cut the recipe in half, used Parmesan cheese, and used spelt flour for half the flour. The end results were delicious. This would make excellent pizza dough. It went great with fettuccine alfredo. Read More
(56)

Most helpful critical review

Rating: 3 stars
04/14/2003
my bread did not get done in the middle so i had to cook it for a total time of 45 minutes. Read More
(17)
449 Ratings
  • 5 star values: 340
  • 4 star values: 85
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/14/2003
This was very good. I cut the recipe in half, used Parmesan cheese, and used spelt flour for half the flour. The end results were delicious. This would make excellent pizza dough. It went great with fettuccine alfredo. Read More
(56)
Rating: 5 stars
04/14/2003
This bread was great! The directions were so easy to follow and even though I wasn't able to incorporate all 6 cups of flour to the dough, it turned out just fine and it smelled delicious. The only bad thing was that I made it for another family and so I didn't get to eat any! Read More
(43)
Rating: 4 stars
04/14/2003
My loaf did not fully get cooked in the middle of the bread for some reason. It smelled and tasted good though but it was a lot of hard work kneading in all 6 cups flour - my arms felt like they were going to fall off! Plus it took more than the 30 minutes to prepare it simply to knead the dough (It gets REALLY stiff). Everyone who ate it loved it but I'm not sure if I'll make it again because of the elbow grease involved. Read More
(42)
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Rating: 5 stars
04/14/2003
This was fabulous! I made 1 loaf as bread and the other portion for pan pizza. I sliced the bread and added mozzarella to it and ran it under the broiler - then added garlic and butter...fantastic. For the pizza, I also used the 'Exquisite Pizza Sauce' found on this website. Everyone loved it! Read More
(30)
Rating: 5 stars
04/14/2003
Wow........This is my first time making bread. This is the best. I can see myself eating this ALLLL DAYYYY. Wouldn't change a thing! Full of flavor! Read More
(26)
Rating: 5 stars
08/12/2005
I've made this bread several times, and it's always a success. People love it and ask for a loaf to take home. I have substituted thyme for oregano (my own preference) and I bake on a cookie sheet, shaped like a typical italian loaf and scored across the top, with corn meal to prevent sticking. I have used parmesan reggiano in place of romano, if that's what I have on hand. Comes out fine. I like this recipe because it is simple and easy, and has always given me a good outcome. Read More
(21)
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Rating: 4 stars
04/14/2003
it was pretty good i used it as bread so i added a lot more spices and it was still a little bland but good consistancy to where if you play with the spices it is a good base to go by. Read More
(20)
Rating: 4 stars
01/18/2011
This bread was great, but next time I think I will put an egg wash on the outside of it to give it a "crustier" look. I baked mine for about 40 minutes because some reviewers said the 35 wasn't enough. Next time I will do it for about 45 minutes because I think it could have used the additional 5 minutes. Although there are a lot of spices added into the bread, it has a very subtle flavor. If you're really looking for something where you can distinctly taste the flavors, I would recommend doubling the spices and herbs. I served this bread with the Spinach and Artichoke Lasagna recipe (HIGHLY recommended) on this site, and I also fixed some bruschetta to go with it. Next time I will find a different Italian bread recipe to go with the bruschetta because this bread came out dense, heavy, and soft whereas bruschetta is best served on crispy and light bread. Read More
(20)
Rating: 5 stars
01/28/2003
Great bread, very soft and very aromatic. I did it in the breadmachine. Just follow the breadmachine rules (first liquid ingredients, then dry) and it works! Read More
(18)
Rating: 3 stars
04/14/2003
my bread did not get done in the middle so i had to cook it for a total time of 45 minutes. Read More
(17)
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