Cheesy Italian Bread Recipes

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CHEESY ITALIAN BREAD WEDGES



Cheesy Italian Bread Wedges image

A cheesy Italian starter, perfect for dipping in ranch or marinara sauce.

Provided by LoveFood

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h55m

Yield 8

Number Of Ingredients 11

1 tablespoon active dry yeast
1 teaspoon white sugar
1 cup warm water
2 teaspoons vegetable oil
1 teaspoon salt
2 ½ cups all-purpose flour
2 (1 ounce) packages dry Italian-style salad dressing mix
1 teaspoon dried oregano, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon red pepper flakes, or to taste
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
  • Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 35.2 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 1559.9 mg, Sugar 4.2 g

ITALIAN CHEESE BREAD



Italian Cheese Bread image

People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.

Provided by Taste of Home

Time 35m

Yield 1 loaf (16 pieces).

Number Of Ingredients 15

2-1/2 cups all-purpose flour
1 tablespoon quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon canola oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 428mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ITALIAN CHEESE BREAD



Italian Cheese Bread image

A strong tasting cheese bread.

Provided by roger russell

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 9

1 ¼ cups warm water
3 cups bread flour
½ cup shredded pepperjack cheese
2 teaspoons Italian seasoning
1 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 tablespoons brown sugar
1 ½ teaspoons salt
2 teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  • Select White Bread or Basic cycle. Start.

Nutrition Facts : Calories 37 calories, Carbohydrate 3 g, Cholesterol 6.6 mg, Fat 2.1 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 337.9 mg, Sugar 2.2 g

CHEESY ITALIAN BREAD



Cheesy Italian Bread image

This crusty bread is as big a treat today as it was when Mom made it back when I was growing up. It goes so well with an Italian meal or alongside a big bowl of soup. -Cookie Curci, San Jose, California

Provided by Taste of Home

Time 40m

Yield 2 loaves (16 slices each).

Number Of Ingredients 8

1 package (1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
3 to 3-1/2 cups all-purpose flour, divided
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CHEESY ITALIAN BREAD



Cheesy Italian Bread image

This is more like a version of garlic bread or cheese bread. It's actually something I learned to make from my partner. It goes great with Italian dishes or creamy casseroles. For the bread, I'd suggest a crunchy type of bread, like French bread or a baguette. For the dressing, I use Kraft Fat-Free Zesty Italian dressing. Any type of Italian dressing would work.

Provided by PdxBarb

Categories     Breads

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

8 slices bread
8 teaspoons Italian salad dressing
4 ounces shredded cheddar cheese

Steps:

  • Heat oven to 400 degrees.
  • Slice the bread into thick slices (about 1/2 inch thick).
  • Place on baking sheet. Put about a tsp or so of Italian dressing on each slice and spread it around. Let it soak in a little bit.
  • Sprinkle shredded cheese on top of each slice. I've used cheddar, co-jack and slices of mozzarella with good results.
  • Bake for about 8-10 minutes. Your time may vary due to size and dryness of the bread.

Nutrition Facts : Calories 275.8, Fat 13.8, SaturatedFat 6.8, Cholesterol 29.8, Sodium 678.6, Carbohydrate 26.7, Fiber 1.2, Sugar 3.1, Protein 10.9

LITTLE CAESAR'S ITALIAN CHEESE BREAD RECIPE



Little Caesar's Italian Cheese Bread Recipe image

Provided by Katie Clark

Categories     Bread

Number Of Ingredients 12

Dough:
1 cup warm water
1 tbsp yeast
1.5 tbsp sugar
2 3/4 cups bread flour
1 tsp salt
1 tbsp olive oil or vegetable oil
Other Ingredients:
6 tablespoons of butter (softened)
1/2 tbsp minced garlic cloves (you could use garlic powder)
1.5 cups pizza cheese
Italian Seasoning or Italian Seasoning Blend (see below)

Steps:

  • In a large bowl or stand mixer, mix together water, yeast, sugar.
  • Add in flour and salt.
  • Mix with a dough hook until it comes away from the sides of the bowl - add more flour if necessary.
  • Knead by hand or with dough hook for about five minutes.
  • Cover the dough ball with oil, place in a bowl, cover with plastic, and let rise at room temperature 30-45 minutes.
  • Preheat oven to 400 degrees
  • Grease 9×13 glass baking dish with butter
  • Press the dough into the pan
  • Spread the softened butter over the top of the dough
  • Spoon the minced garlic evenly over the top of the butter to make the garlic butter topping.
  • Sprinkle cheese over the top
  • Sprinkle Italian seasoning over the top
  • Cover with tin foil and bake for 15 minutes.
  • Remove tin foil and bake for another 10 minutes.

Nutrition Facts : Calories 272 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 411 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHEESY ITALIAN OATMEAL PAN BREAD



Cheesy Italian Oatmeal Pan Bread image

I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).

Provided by pattikay in L.A.

Categories     Yeast Breads

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

2 cups water
1 cup rolled oats
3 tablespoons butter
4 -5 cups flour, divided
1/4 cup sugar
2 teaspoons salt
2 (1/4 ounce) packages yeast
1 egg
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
4 tablespoons butter, melted

Steps:

  • Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success).
  • Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
  • Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker).
  • Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
  • Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
  • By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
  • (*I just put everything in my standing mixer bowl and mixed it with the dough hook.).
  • If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
  • (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
  • Shape dough into a ball and let rest for 15 minutes.
  • Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine).
  • Repeat in opposite direction, creating a diamond pattern.
  • Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
  • Heat oven to 375. Uncover dough, redefine diamond pattern if you like.
  • Combine parmesan cheese, basil, oregano and garlic powder and set aside.
  • Spoon 2-4 T of butter across the dough.
  • Bake 10-15 minutes.
  • Brush remaining butter over partially baked bread.
  • Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown.
  • Serve warm or cool.

Nutrition Facts : Calories 439.6, Fat 15.4, SaturatedFat 8.8, Cholesterol 61.6, Sodium 781.1, Carbohydrate 62.1, Fiber 3.2, Sugar 6.7, Protein 12.8

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