Description
This Soft Garlic Herb Cheddar Cheese Bread is a warm, comforting treat perfect for any occasion. Featuring a blend of cheddar, mozzarella, and parmesan cheeses infused with fragrant Italian herbs and fresh garlic, this bread offers a deliciously soft texture and irresistible flavor. Easy to prepare with a stand mixer and baked to golden perfection, it’s ideal for serving warm as a savory snack or alongside your favorite meals.
Ingredients
Scale
Wet Ingredients
- ¾ cup warm whole milk
- 2 tbsp honey
- 3 large eggs
Dry Ingredients
- 2 ¼ tsp yeast
- 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, and thyme)
- 2 cloves garlic, grated
Instructions
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine ¾ cup warm whole milk, 2 ¼ tsp yeast, and 2 tbsp 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 3 large eggs, 3 ½ cups of all-purpose flour, and 1 tsp kosher salt to the yeast mixture. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, gradually add the remaining ½ cup flour or as needed until the dough is smooth and manageable to the touch.
- 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 the yeast to ferment and develop the dough’s texture.
- Prepare Cheese and Herb Mixture: In a separate bowl, combine 2 cups shredded cheddar, 1 cup shredded mozzarella, ¼ cup grated parmesan, ⅓ cup chopped Italian herbs, and 2 grated garlic cloves. Mix thoroughly to distribute the flavors evenly.
- Roll and Fill the Dough: Punch down the risen dough and transfer it onto a lightly floured surface. Roll it out into a roughly 12 x 18-inch rectangle. Evenly sprinkle the prepared cheese and herb mixture over the dough surface. Starting from the long edge closest to you, roll the dough tightly into a log shape. Once rolled, pinch the seam along the edge to seal the log securely.
- Shape the Bread: With a sharp knife, cut the dough log lengthwise in half, leaving a small portion uncut at one end. Turn the two halves outward to expose the cheesy filling inside, then twist the halves together by crossing the dough ropes over each other repeatedly to create a long twisted braid.
- Form the Circle and Second Rise: Coil the twisted dough into a circular shape and transfer it carefully to a parchment-lined baking sheet. Cover the dough with a clean towel or plastic wrap and let it rest for 15 minutes to puff up slightly before baking.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the coiled bread for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped, signaling it’s fully baked. Remove from the oven and allow it to cool slightly.
- Serve Warm: Slice the bread and serve while warm to enjoy the melty cheeses and fragrant herbs at their best.
Notes
- Use warm milk, not hot, to avoid killing the yeast.
- Adjust flour quantity as needed—dough should be soft but not sticky.
- Italian herbs can be fresh or dried depending on preference.
- For a crispier crust, bake the bread on a preheated baking stone if available.
- Store leftovers wrapped at room temperature up to 2 days or freeze for longer storage.
- Reheat slices in the oven or toaster oven for best texture.
Nutrition
- Serving Size: 1 slice (approximately 1/15th of bread)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
