Provencal Cheese and Herb Bread

Total Time
2hrs 35mins
Prep 2 hrs
Cook 35 mins

Recipe is from "Home Cooking" Magazine. Stuffed with flecks of Mediterranean herbs, pepper and shredded cheddar cheese, this hearty loaf needs only a simple salad or hot bowl of soup to make a satisfying supper.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Sprinkle yeast over 1/4 cup of the warm water (105 degrees) in a glass measuring cup; stir in 1 teaspoon of sugar. Let stand for 10 minutes; mixture will be foamy.
  3. In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
  4. Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
  5. Turn onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
  6. Grease large bowl with a little additional olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, until doubled in size. Punch dough down.
  7. Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
  8. Brush top of loaf with the egg wash. Sprinkle with the remaining 1/4 cup cheese. Bake for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack. Cool.
Most Helpful

Wonderful bread with very good flavor. I also made this in my bread machine as I am not the best at making bread yet. Omitted the egg wash and the last 1/4 cup of cheese because I went ahead and added it to the dough mixture. Served with ChaCha's Mock Ravioli for supper tonight. Made and reviewed for Kitten's Chef Pick Tag Game.

lauralie41 February 18, 2010

I confess, I also used my bread machine, and left off the egg wash. The bread is great. The cheese and herbs blend together so that no single flavor predominates. The crust is crisp, and the crumb is moist and soft. I made this to serve with chili, but it would be good with any soup or stew. Thanks for posting!

Chocolatl January 29, 2010

This was the first yeast bread I've made since I was 11 years old, and I was really happy with how well it came out. I flubbed a few different parts by adding ingredients I'd forgotten at the last minute, as well as over kneading it because the 11 year old wanted to know how we made bread back in the "old days" before kitchenaid mixers. despite the attention from the 11 year old, and my own distract ability, it came out Excellent!

Andie The Horrible January 11, 2008