Savory Herb and Cheese Loaf Recipe for Homemade Bread

Why this Recipe Works

Top Reasons You’ll Love this Recipe

• Easy. Prep takes about five minutes and no kneading is required.
• Crisp. The crust bakes up crisp and golden.
• Tender. The crumb inside is soft and chewy.
• Delicious. Even the base version is excellent; the herbs and cheese elevate it further.
• Versatile. Serve it with soup, salad, pasta, or enjoy it on its own.

There’s nothing like the smell of freshly baked bread, and this herb and cheese loaf is easy enough to make any time. It’s forgiving, adaptable—swap in your favorite cheeses or herbs—and makes an economical, thoughtful food gift.

Ingredient Notes

• All-Purpose Flour. Gives the loaf structure and texture.
• Salt. Enhances flavor; coarse Kosher or sea salt works well.
• Dry Yeast. A small amount leavens the bread during the long rise.
• Parmesan Cheese. Adds savory, salty richness.
• Fresh Garlic. Provides depth and aroma.
• Fresh Parsley. Brightens the flavor.
• Fresh Rosemary. Adds an earthy, pine-like note.
• Water. Binds ingredients and creates steam for oven spring.

How to Make this Recipe

1. Mix ingredients. In a mixing bowl combine flour, salt, yeast, grated Parmesan, minced garlic, chopped parsley, and chopped rosemary. Gradually add warm water, stirring until the mixture is combined.
2. Form dough. Stir gently until the dough comes together into a rough ball; no kneading required.
3. Transfer and cover. Move the dough to a large clean, ungreased bowl. Cover with plastic wrap.

4. Rise. Let the dough rise at room temperature until the surface is dotted with tiny bubbles and the dough has more than doubled. For best texture and flavor, allow 18–24 hours.
5. Preheat Dutch oven. About 30 minutes before baking, place an empty Dutch oven with its lid in the oven and preheat to 450°F (230°C).
6. Shape the loaf. Turn the dough onto a well-floured surface and shape it into a smooth round by tucking the edges underneath.

8. Rest. Place the dough on a square of parchment paper large enough for the Dutch oven. Dust the top with flour, cover with plastic wrap, and rest 10–15 minutes.
9. Score. Use a sharp knife to score an X on top (about 1/4 inch deep and ~2 1/2 inches long per side). Lightly dampen your hands and pat the dough top to encourage browning.
10. Bake with lid on. Carefully remove the hot Dutch oven from the oven, remove the lid, and, using the parchment, lower the dough into the pot. Replace the lid and return to the oven; bake 30 minutes.
11. Bake uncovered. Remove the lid and bake an additional 10 minutes or until the crust is deeply browned.
12. Cool. Transfer the loaf to a cooling rack and let it rest at least 30 minutes before slicing to set the crumb.

What to Serve with this Herb Artisan Bread?

This herb and cheese loaf complements many dishes. Try it with hearty soups, creamy stews, or crisp salads—it’s especially good with vegetable soups, mushroom soups, or a simple green salad.

• Tomato or vegetable soups
• Creamy mushroom or chowders
• Simple salads like apple-fennel or mixed greens

Fresh herbs give brighter flavor and usually require less quantity than dried herbs.

Add herbs during mixing so their flavors infuse the dough during the long rise.

Yes. Parchment makes it easy to lift the hot loaf into the Dutch oven and simplifies cleanup.

Start with the lid on to trap steam for oven spring, then remove it for the final minutes to develop a crisp crust.

A Dutch oven creates a steamy, evenly heated environment similar to a professional oven, producing excellent rise and crust color.

No-knead bread is quick to mix, requires minimal hands-on time, and yields great texture and flavor.