Description
This Garlic Herb Cheddar Cheese Bread is a deliciously savory, soft, and cheesy bread enriched with a blend of Italian herbs and garlic. The dough is infused with three types of cheeses—cheddar, mozzarella, and parmesan—and twisted into a beautiful braided loaf that bakes to a golden perfection. Perfect as an appetizer, snack, or side dish, this bread combines the rich flavors of herbs and cheeses with the comforting texture of homemade bread.
Ingredients
Scale
Yeast Mixture
- ¾ cup warm whole milk
- 2 tbsp honey
- 2 ¼ tsp yeast (active dry yeast)
Dough
- 3 large eggs
- 3 ½ – 4 cups all-purpose flour, plus more for rolling
- 1 tsp kosher salt
Cheese and Herb Filling
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated parmesan cheese
- â…“ cup chopped Italian herbs (sage, oregano, basil, and thyme)
- 2 cloves garlic, grated
Instructions
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm whole milk, yeast, and honey. Let the mixture sit for 5-10 minutes until it becomes bubbly on top, indicating the yeast is active and ready to use.
- Make the Dough: Add the eggs, 3 ½ cups of flour, and kosher salt to the yeast mixture. Mix on medium speed using the dough hook until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, gradually add the remaining flour until the dough is smooth and manageable.
- First Rise: Cover the dough bowl with plastic wrap and let it rest at room temperature for 1 hour or until the dough doubles in size, allowing fermentation and gluten development.
- Prepare Cheese and Herb Mixture: In a separate bowl, combine shredded cheddar, mozzarella, parmesan, chopped Italian herbs, and grated garlic. Stir until evenly mixed.
- Roll and Fill the Dough: Punch down the risen dough and transfer it to a lightly floured surface. Roll out into a 12 x 18-inch rectangle. Evenly sprinkle the cheese and herb mixture over the dough surface. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Shape the Bread: Using a sharp knife, cut the dough log lengthwise in half, leaving a small connected portion at one end. Turn the two halves outward to expose the filling, then twist them together gently by crossing the ropes over each other to create a twisted braid.
- Form the Circle and Second Rise: Coil the twisted dough into a circular shape and transfer it to a parchment-lined baking sheet. Cover with a clean towel or plastic wrap and let it rest for 15 minutes to puff slightly.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped. Remove from oven and allow to cool slightly.
- Serve Warm: Slice the bread and serve while warm to enjoy the melty cheeses and aromatic herbs at their best.
Notes
- Use warm milk (about 100-110°F) to properly activate the yeast without killing it.
- Ensure the dough is not too sticky before the first rise; add flour gradually to reach the right consistency.
- Chopping consistent-sized herbs ensures even flavor distribution throughout the bread.
- Letting the bread cool slightly before slicing helps maintain its structure and prevents cheese from oozing out too quickly.
- This bread freezes well; wrap tightly and thaw before reheating.
