Awesome RV Eats: Cheesy Herb Bread

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Cheesy Herb Bread
Cheesy Herb Bread

Awesome RV Eats: Cheesy Herb Bread

This is a very nice compliment to just about any meal, especially when you throw some stuff on the grill while camping. I have played around with this and these are some of my own variations, but you may have your own favorites. Be creative!

I included the seasoning that I prefer to use, but you can certainly go with your own. I like the Mediterranean Oil Blend because it is like an Italian Seasoning with just a little bit of heat. It has a very nice flavor, wonderful range. The Harissa has a good bit of heat, especially if you have a heavy hand with the seasoning like I do. The flavors are wonderful though and it is perfect with shrimp.

I have a tiny RV oven so the longer loaves won’t fit. If I use store bought bread in the long loaves I have to cut it in half and cook it a half at a time. What I usually do, though, is make my own bread. I have a great, super easy bread recipe that I will include in this post. We don’t buy bread in the store, I just make a couple of loaves every week or so. I cut part of it up and make croutons then use the rest for sandwiches or toast. When I serve soup I season a few slices and pop them in the oven to get them very crusty.
I imagine you could wrap this in foil and put it on the grill – although I have never tried it. I did season and grill okra though; it was awesome. But that’s another post.

Herbed Cheesy Bread
½ cup Butter, softened
½ - 1 teaspoon Mediterranean Oil Blend or Italian Seasoning
½ - 1 teaspoon Garlic, minced
1 cup Cheese (mozzarella, Italian blend, cheddar), shredded
1 loaf Italian or French bread (or homemade), sliced lengthwise
Preheat oven to 3750F. Place each half of the break, cut side up, on a baking pan.
In a small bowl, combine the butter, seasoning, and garlic.
Add the cheese and mix thoroughly so that the cheese is well coated with the butter mixture.
Spread the cheese mixture evenly over the cut side of the bread.
Bake the bread for 10 – 15 minutes until the cheese melts and is slightly browned.
Serve hot.

Alternative Versions:

Tomato Basil

  • ½ cup Butter, softened

  • 1 - 2 teaspoon Sundried Tomato, finely chopped

  • 1 teaspoon Fresh Basil, chopped

  • ½ - 1 teaspoon Garlic, minced

  • 1 cup Cheese (mozzarella, Italian blend), shredded

  • ½ - 1 teaspoon Mediterranean Oil Blend or Italian Seasoning (optional)

Jalapeno Cheddar

  • ½ cup Butter, softened

  • ¼ teaspoon Salt

  • ½ - 1 teaspoon Jalapeno Peppers, minced

  • 1 cup Cheese (cheddar blend), shredded


  • ½ cup Butter, softened

  • ½ - 1 teaspoon Mediterranean Oil Blend or Italian Seasoning

  • ½ - 1 teaspoon Garlic, minced

  • 1 - 2 teaspoon Sundried Tomato, minced

  • 1 – 2 teaspoon Black Olives, minced

  • 1 cup Cheese (mozzarella, Italian blend, cheddar), shredded

Harissa Shrimp

  • ½ cup Butter, softened

  • ½ - 1 teaspoon Harissa

  • 4 – 6 Shrimp, chopped

  • 1 cup Cheese (mozzarella, Italian blend), shredded

Super Easy Homemade Bread

3 cups Unbleached Flour
2 - 3 cups Whole Wheat Flour
3 tablespoons Sugar
2 packets Rapid Rise Yeast
2 teaspoons Sea Salt
1 ½ cups Warm Water
½ cup Milk
3 tablespoons Butter

In a large mixing bowl combine 2 cups of the unbleached flour, sugar, yeast, and salt. Blend well.
In a microwave safe bowl, combine the water, milk, and butter. If the water is warm enough it will melt the butter. If not, put it in the microwave for about 15 seconds to warm it up. The butter will begin to melt but not completely.
Add the butter mixture to the flour mixture.
Use a large spoon and mix all the ingredients together. If you have an electric mixer you can use that, but only at medium speed for about 2 minutes.
Add another cup of the flour and continue mixing either by hand or with the mixer.
Add more of the flour, just enough so the dough begins pulling away from the sides of the bowl and forms a ball. You will have some flour left over.
Use some of the remaining flour to lightly dust a surface where you can knead the dough. Keep the remaining flour nearby to dust your hands occasionally. You want to knead the dough until it becomes smooth and has an elastic consistency. It should spring back when you lightly press two fingers to the surface. This will take around 8 minutes, although it could take longer. I found that I am in a more humid environment and I have to knead my dough longer.
Return the dough to the bowl, cover with a towel and let it rest in a warm, dry place for about 10 minutes.
After the dough has rested, cut it in half. You can form two loaves and place them on a greased cookie sheet or you can use greased loaf pans.
Cover your loaves with a towel and let them rise in a warm place for about 45 minutes. You want the loaves to double in size.
About 10 – 15 minutes before your loaves are finished rising, set your oven to 4000F. This way, then you are ready to put your bread in the oven it will be ready.
Bake your loaves in the preheated oven at 4000F for roughly 25 to 30 minutes. Watch it. My oven takes longer. You want the loaves to be a nice golden brown and have a hollow sound when you tap on the top.
When they are done, remove the loaves from the oven and place on a cooling rack – still in the pans. Let cool about 5 minutes or so then run a knife around the edges of the pan to loosen the loaf. Place the loaves on the cooling rack but make sure that you get at least one slice while it is hot!
I take a portion of one of the loaves and make homemade croutons. has got you covered for more Great Recipes for the RV Kitchen!

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Stephanie A. Mayberry


Stephanie A. Mayberry

Stephanie A. Mayberry escaped the hustle and bustle of city life in Washington, D.C. where she worked as an analyst, FOIA officer, and technical writer for the U.S. federal government to pursue her first love, freelance writing, full time. She has been a writer, author, public speaker, and photographer for more than 25 years; now she, her husband, and little dog Gizmo enjoy the laid back lifestyle as RV full-timers going wherever the wind takes them. Learn more about Stephanie at

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