Description
This Soft Garlic Herb Cheddar Cheese Bread is a warm, aromatic, and cheesy delight perfect for serving fresh out of the oven. Featuring a tender, fluffy dough infused with Italian herbs and layered with cheddar, mozzarella, and parmesan cheeses, this bread combines savory garlic and fresh herbs for an irresistible homemade treat.
Ingredients
Scale
Dough Ingredients
- ¾ cup warm whole milk
- 2 ¼ tsp yeast
- 2 tbsp honey
- 3 large eggs
- 3 ½–4 cup all-purpose flour, plus more for rolling
- 1 tsp kosher salt
Cheese and Herb Mixture
- 2 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- ⅓ cup chopped Italian herbs (sage, oregano, basil, thyme)
- 2 cloves garlic, grated
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and honey. Let sit for 5-10 minutes until the surface is bubbly, indicating the yeast is activated.
- Make Dough: Add the eggs, 3 ½ cups of flour, and kosher salt to the yeast mixture. Mix using the dough hook until the flour is completely incorporated, about 4-5 minutes. If the dough remains sticky, add up to an additional ½ cup of flour gradually until the dough is smooth and manageable.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour or until it doubles in size.
- Prepare Cheese Filling: In a separate bowl, combine the shredded cheddar, mozzarella, parmesan, chopped Italian herbs, and grated garlic.
- Roll and Fill Dough: Punch down the risen dough and roll it out on a lightly floured surface into a 12 x 18-inch rectangle. Evenly sprinkle the cheese and herb mixture over the dough. Starting at the long edge closest to you, roll the dough tightly into a log and pinch the edges to seal.
- Cut and Twist: Cut the dough log lengthwise in half, leaving a small section intact at one end. Turn the halves to expose the filling and twist them together repeatedly, creating a long twisted shape.
- Shape and Second Rise: Coil the twisted dough into a circle and transfer carefully onto a parchment-lined baking sheet. Cover loosely and let it rest for 15 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes or until the top is golden brown and the bread is cooked through.
- Serve: Allow the bread to cool slightly, then slice and serve warm for the best flavor and texture experience.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Add flour gradually to reach the right dough consistency; the dough should be smooth and slightly tacky but not overly sticky.
- For extra flavor, feel free to substitute or add herbs like rosemary or parsley.
- This bread tastes best served warm but can be reheated in the oven to revive softness.
- Use parchment paper to prevent sticking and simplify cleanup.
Nutrition
- Serving Size: 1 slice (approximately 1/15th of the bread)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 75mg
