Mozzarella Basil Bread Recipe -
Mozzarella Basil Bread Recipe

Mozzarella Basil Bread

Recipe by  

"Soft, chewy, and cheesy! "

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Ingredients Edit and Save

Original recipe makes 2 round loaves Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    2 hrs 20 mins


  1. Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  2. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
  3. With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2010

I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital gluten. I did not add the salt directly to the yeast proofing solution, as that would have diminished the action of the yeast. Like Pam, I needed to add significantly more flour to obtain a workable dough - 2 cups more, in fact. It almost became too much for my stand mixer to handle kneading. I would have cut the recipe in half had it actually called for closer to that 6 cups of flour rather than just 4. There is a big difference between '4 cups or as needed' and 6 cups. I got two very large round loaves from this recipe. I found the flavor from the basil and cheese subtle, but pleasant, and the texture was beautiful. Thank you for sharing the recipe.

Most Helpful Critical Review
Feb 06, 2012

The ratio of 2 1/4 cups liquid to 4 cups of flour is not correct, it is more like 6 to make a nice dough. Can't wait to try it

Sep 07, 2010

This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at least an extra cup of flour during kneading. The recipe makes two LARGE loaves. My husband and oldest son loved this one. Thanks for sharing!

Nov 29, 2010

This made an impressive, large loaf of bread with an excellent texture inside. The mozzarella made the loaf smell wonderful coming out of the oven. I made a half recipe and used almost 3 cups of flour.

Jan 18, 2011

if i could give this recipe 100 stars i would!!i have made this bread at least 20 times and everytime it wows me..whenever i go to dinner at someone's house or have dinnerguests i bring/serve this bread and everyone is always amazed that i made this and didn't buy it at some fancy bakery!! the only thing i do differently is slice it lengthwise instead of in wedges, but this recipe is foolproof and needs no alteration..this bread also makes very good sandwiches spread with mayo and topped with sliced vine tomatoes and mozza cheese and put under the broiler!! the only negative i can say is that i need to buy bigger pants to fit my expanding waistline, as i could eat a whole loaf to myself in a day!!

Oct 08, 2010

I read all reviews about the addtional flour. Being in a warmish and humid part of the world, I tried out half of the recipe with 3/4 cup water, 2 cups of bread flour as a start, threw in a tablespoon of minced garlic and follow the rest of the instructions. During the kneading, I added another 1/3 cup of flour to get a more workable dough. I shaped them into 2 small loafs. The bread came out wonderful and aromatic, moist and flavourful. I served them with the Cream of Mushroom Soup I from this site. My kids and hubby raved over it. I gave it 4.5 stars because the flour to water proportion is off, otherwise, it is an easy and crowd pleasing recipe.

Jul 22, 2011

This is a great recipe, but I caution that the flour to liquid ratio listed is off. I ended up using six cups of flour to mix and another half cup while I was kneeding to get to the right consistency. I put all ingedients except the mozzarella and basil into my bread machine and processed on the dough cycle. During the final mix I added the cheese and basil (fresh from the garden). I upped the cheese to almost two cups, but for some reason didn't up the total amount of basil used - I should have. I was a little leary of the baking temperature, but it was fine. I tented after about 10 minutes to keep the tops from getting too dark. This bread has a delicious flavor and I will be making again. Thanks so much for sharing!

Sep 09, 2010

This makes two ENORMOUS loaves of bread...which is wonderful! Like the other reviewers, I also found the amount of flour to be way off. I used almost 6 cups. Texture and flavor are wonderful- will make again for sure.


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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