Description
This Soft Garlic Herb Cheddar Cheese Bread is a flavorful and aromatic loaf featuring a blend of cheddar, mozzarella, and parmesan cheeses combined with fresh Italian herbs and garlic. The bread is soft and tender with a golden crust, perfect as a comforting side or snack served warm.
Ingredients
Scale
Dough
- 3/4 cup warm whole milk
- 2 1/4 teaspoons yeast
- 2 tablespoons honey
- 3 large eggs
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
Cheese and Herb Filling
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- 1/3 cup chopped Italian herbs such as sage, oregano, basil, and 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 the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is active.
- Make Dough: Add the eggs, 3 1/2 cups of flour, and salt to the yeast mixture. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough remains sticky, gradually add the remaining 1/2 cup flour until it is smooth to the touch.
- First Rise: Cover the bowl with plastic wrap and let the dough sit at room temperature for 1 hour or until it doubles in size.
- Prepare Filling: In a separate bowl, combine the shredded cheddar, mozzarella, parmesan cheeses, chopped Italian herbs, and grated garlic.
- Shape Dough: Punch down the risen dough and roll it out onto a lightly floured surface into a large rectangle about 12 by 18 inches. Evenly sprinkle the cheese and herb mixture over the dough. Starting with the long edge closest to you, roll the dough tightly into a log and pinch the edge to seal.
- Cut and Twist: Using a sharp knife, cut the log lengthwise in half, leaving a small part at one end intact. Turn the halves outward to expose the filling and cross the dough ropes over each other, twisting repeatedly to create a long twisted dough.
- Form and Second Rise: Coil the twisted dough into a circle and transfer it carefully to a parchment-lined baking sheet. Cover and let it rest for 15 minutes.
- Bake: Preheat the oven to 350° F. Bake the bread for 30-35 minutes until the top is golden brown. Remove from the oven, slice, and serve warm.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- You can substitute Italian herbs with dried herbs if fresh are unavailable, though fresh provide better flavor.
- For a crispier crust, bake the bread on a preheated baking stone or use a water bath in the oven to create steam.
- The bread is best enjoyed warm but can be stored wrapped in plastic for up to two days and reheated.
- If needed, add flour gradually until the dough is pliable but not dry to achieve the perfect softness.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 55 mg
