Description
This Soft Garlic Herb Cheddar Cheese Bread is a flavorful, cheesy loaf infused with aromatic Italian herbs and fresh garlic. Perfectly soft and golden brown on the outside with a tender, cheesy interior, this bread is ideal as a snack, side, or appetizer served warm.
Ingredients
Scale
Wet Ingredients
- 3/4 cup warm whole milk
- 2 tablespoons honey
- 3 large eggs
Dry Ingredients
- 2 1/4 teaspoons yeast
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
Cheese and Herbs
- 2 cups shredded cheddar
- 1 cup shredded mozzarella
- 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 sit for 5-10 minutes, until the mixture is bubbly on top, indicating the yeast is activated.
- Make Dough: Add the eggs, 3 1/2 cups of flour, and salt to the yeast mixture. Mix with the dough hook until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, gradually add up to an additional 1/2 cup flour until the dough is smooth and no longer sticky to the touch.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour or until it has doubled in size.
- Prepare Cheese Filling: In a separate bowl, combine the shredded cheddar, mozzarella, parmesan, chopped Italian herbs, and grated garlic. Mix until evenly combined.
- Shape Dough: Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 12 by 18 inches. Evenly sprinkle the cheese and herb mixture over the dough.
- Form Log: Starting from the long edge closest to you, roll the dough tightly into a log, pinching the edge to seal once rolled.
- Cut and Twist: Using a sharp knife, cut the log in half lengthwise, leaving one small end uncut to keep the halves connected. Flip the cut sides up to expose the cheese filling, then twist the two halves over each other repeatedly, forming a long twisted dough rope.
- Coil Dough: Coil the twisted dough rope into a circular shape and carefully transfer it onto a parchment-lined baking sheet. Cover and let the dough rest for 15 minutes.
- Bake Bread: Preheat the oven to 350° F. Bake the bread for 30-35 minutes until the top is golden brown and cooked through.
- Serve: Remove the bread from the oven, let cool slightly, then slice and serve warm for the best flavor and texture.
Notes
- Make sure milk is warm but not hot to avoid killing the yeast.
- If you don’t have Italian herbs, use dried Italian seasoning but reduce quantity to 2 tablespoons.
- Use freshly grated garlic for the best flavor rather than pre-minced garlic.
- You can substitute mozzarella for other mild melting cheeses if desired.
- For a crispier crust, brush the bread with melted butter immediately after baking.
- Ensure the dough rises adequately for a soft texture and good structure.
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
