Mom's Homemade Italian Herb French Bread

This family-favorite French bread is soft inside, golden outside, and full of delicious herb and cheese flavor.

Sunday was usually bread-making day at our house. My mom would make homemade bread, and looking back, this particular French loaf reminds me so much of the bread you get at Subway.

There is just something special about homemade bread. The smell starts filling the house while it bakes, and with this recipe, you get the added aroma of garlic, oregano, parsley, Parmesan, and cheese. It is the kind of smell that makes everyone start asking when the bread will be ready.

This recipe makes eight small French-style loaves. The dough is soft and tender, thanks in part to the instant mashed potato flakes, while the Italian herb topping gives the bread plenty of savory flavor. A little butter or olive oil goes over the top before baking, followed by the herb mixture and shredded Colby Jack cheese.

Whether you serve it alongside dinner, use it for sandwiches, or simply tear off a piece while it is still warm, this is a wonderful recipe for a Sunday afternoon of baking.

And for me, making this bread brings back a little piece of home.

Ingredients:

For the Bread: 
3 c. warm water
4 Tbs. dry active yeast
1/4 c. sugar
1/3 c. oil
1 Tbs. salt
2 eggs
1/3 c. instant mashed potato flakes 
7 1/2 c. bread flour

Italian Herb Seasoning:
1 Tbs. Italian Seasoning
1 Tbs. oregano
2 Tbs. garlic powder
1 Tbs. dried parsley
2 Tbs. parmesan cheese
1 c. Colby Jack cheese, finely grated
Butter or olive oil for the tops 

Directions:

In a large mixing bowl, whisk together the warm water, yeast, and sugar until well combined. Place the bowl in a warm location and let it stand for 8 to 10 minutes, or until the mixture becomes frothy.

Add the eggs and instant mashed potato flakes to the yeast mixture. Stir to combine.

Add 2 cups of the bread flour and beat well with a wooden spoon for about 2 minutes.

Pour in the oil and add the salt. Beat for about 1 minute.

Gradually stir in the remaining flour, about 1 cup at a time. You may not need every last bit of flour. Add enough to form a soft dough that is slightly tacky but not overly sticky.

Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Lightly oil a large bowl. Place the dough in the bowl and turn it once so all sides are lightly coated with oil. Cover with a clean kitchen towel and place in a warm, draft-free location. Let rise for about 1 hour, or until doubled in size.

Punch the dough down gently and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces.

Roll each piece of dough into a rectangle approximately 11 x 5 to 6 inches. Starting at the long end, roll the dough up tightly. Pinch the bottom and side seams closed with your fingertips.

Combine the oregano, garlic powder, dried parsley, and Parmesan cheese in a small bowl.

Place the shaped loaves on a parchment-lined baking sheet. Brush the tops lightly with melted butter or olive oil. Sprinkle with the Italian herb mixture, gently pressing the seasoning into the dough so it sticks.

Using a sharp knife, make 3 to 4 shallow diagonal slashes across the top of each loaf.

Cover lightly and place the baking sheet in a warm location. Let the loaves rise for about 1 hour, or until they are noticeably puffy and nearly doubled in size.

Sprinkle the shredded Colby Jack cheese over the tops of the loaves.

Preheat the oven to 350°F. Bake for 15 to 18 minutes, or until the bread is golden and baked through. The exact baking time may vary depending on the size and shape of your loaves.

Allow the bread to cool for a few minutes before serving. It is especially delicious while still warm.

Tips for Best Success:

• Use warm, not hot, water. Water that is too hot can kill the yeast. It should feel warm to the touch.
• Give the yeast time to get frothy. This is a good indication that your yeast is active.
• Don't add all the flour at once. Start with the recommended amount and add more gradually. The amount needed can vary depending on humidity and how the flour is measured.
• Keep the dough soft. Avoid adding too much flour. A soft dough will give you a lighter, more tender loaf.
• Knead thoroughly. Eight to ten minutes of kneading helps develop the gluten and gives the bread its structure.
• Find a warm, draft-free place for rising. A chilly kitchen can make the dough take considerably longer to rise.
• Don't skip the second rise. This helps give the finished bread a lighter texture.
• Watch the bread near the end of baking. Smaller loaves can bake quickly, so start checking around the 15-minute mark.
• Soft crust:  For an especially soft crust, brush the warm bread with a little melted butter after it comes out of the oven.

Variations and Substitutions:

• Use Different Cheese:   Instead of Colby Jack, try shredded mozzarella, Monterey Jack, cheddar, or an Italian cheese blend.
• Add More Parmesan:  For a stronger Parmesan flavor, sprinkle a little extra Parmesan over the loaves along with the Colby Jack.
• Make It More Garlicky:  If you love garlic bread, increase the garlic powder slightly or add a little garlic butter to the tops after baking.
• Try Different Herbs:  Italian seasoning can be substituted for the oregano and parsley. You could also add a small amount of dried basil or rosemary.
• Make Smaller Loaves:  For smaller sandwich-style rolls, divide the dough into more than 8 pieces and adjust the baking time accordingly.
• Make Plain French Bread:  You can leave off the herb and cheese topping for a simple homemade French-style loaf.

Serving Suggestions:

This bread is delicious served warm alongside:

• Spaghetti or other pasta dishes
• Lasagna
• Soup or chili
• Meatloaf
• Roast chicken
• Baked pasta
• Salads
• Grilled meats

You can also slice the bread lengthwise and use it for sandwiches. The soft, chewy texture makes it particularly good for deli meats, chicken salad, meatball sandwiches, or Italian-style subs.

And honestly, a warm slice with butter is sometimes all you need.

How to Store:

• Allow the bread to cool completely before storing.
• Room Temperature:  Store the loaves in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 to 3 days.
• Freezer:  For longer storage, wrap the cooled loaves well in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months.
• Thawing:  To serve, thaw at room temperature. You can warm the bread in a 300°F oven for several minutes to bring back that fresh-baked texture. 

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives the loaves a little more chew and structure, but all-purpose flour can be used if that is what you have.

Why are instant mashed potato flakes used in this bread?
Potato flakes help add moisture and can give homemade bread a soft, tender texture.

How do I know when the dough has risen enough?
For the first rise, look for the dough to approximately double in size. For the second rise, the shaped loaves should look noticeably puffy and nearly doubled.

Can I make the dough ahead of time?
Yes. You can prepare the dough ahead and refrigerate it after kneading. Allow it to come closer to room temperature before shaping and completing the rising process.

Can I freeze this bread?
Absolutely. Once the loaves have cooled completely, wrap them well and freeze for up to 3 months.

Why did my bread turn out dense?
Too much flour, not enough kneading, inactive yeast, or not allowing the dough enough time to rise can all result in dense bread. Be especially careful not to add too much flour.

Can I leave off the cheese?
Yes. The bread will still be delicious with just the Italian herb topping. You can also brush the baked bread with butter for a simple herb bread.

Can I make this bread without the Italian herb topping?
Definitely. The basic bread dough can be made into plain French-style loaves if you prefer.

A Little Sunday Tradition:

There is something comforting about making bread at home, especially when a recipe brings back memories.

For me, Sunday was usually bread-making day at our house. I can still imagine the smell of the bread baking and the herbs filling the kitchen. It is funny how certain recipes can take you right back to a particular time and place.

This is one of those recipes for me.

And if you have never made homemade bread before, don't be intimidated by it. Give yourself a little time, let the dough do its thing, and enjoy the process. There is nothing quite like pulling a pan of homemade bread from the oven.