Description
This Garlic Herb Cheddar Cheese Bread is a flavorful, cheesy loaf infused with a blend of Italian herbs and garlic. Soft and fluffy on the inside with a golden crust, it’s perfect as a warm appetizer or a savory snack, combining sharp cheddar, mozzarella, and parmesan cheeses for a rich and satisfying taste.
Ingredients
Scale
Wet Ingredients
- ¾ cup warm whole milk
- 2 tbsp honey
- 3 large eggs
Dry Ingredients
- 2 ¼ tsp yeast (active dry)
- 3 ½-4 cups all-purpose flour, plus more for rolling
- 1 tsp kosher salt
Cheese and Herb Mixture
- 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 warm whole milk, yeast, and honey. Let it sit for 5-10 minutes until the mixture becomes bubbly on top, signaling the yeast is activated and ready for use.
- Make the Dough: Add the eggs, 3 ½ cups of all-purpose flour, and kosher salt to the yeast mixture. Mix with the dough hook for about 4-5 minutes until the flour is fully incorporated. If the dough is sticky, add the remaining flour gradually until smooth and manageable.
- First Rise: Cover the dough with plastic wrap and let it rest at room temperature for 1 hour or until it doubles in size, allowing fermentation and dough development.
- Prepare Cheese and Herb Mixture: In a separate bowl, combine shredded cheddar, mozzarella, parmesan, chopped Italian herbs, and grated garlic. Mix well to evenly distribute flavors.
- Roll and Fill the Dough: Punch down the risen dough and transfer it to a floured surface. Roll it out into a 12 x 18-inch rectangle. Evenly sprinkle the cheese and herb mixture on top. Roll the dough tightly from the long edge to form a log and pinch the seam to seal.
- Shape the Bread: Cut the dough log lengthwise in half, leaving one end uncut. Twist the two halves around each other to create a braided shape, exposing the filling.
- Form the Circle and Second Rise: Coil the twisted braid into a circle shape on a parchment-lined baking sheet. Cover with a towel or plastic wrap and let rest for 15 minutes to puff up slightly before baking.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped. Remove and let cool slightly.
- Serve Warm: Slice and serve warm to enjoy gooey, melted cheeses and fragrant herbs.
Notes
- Be sure to use warm milk to properly activate the yeast but not too hot to kill it.
- If dough is too sticky, gradually add more flour while mixing to achieve the right consistency.
- Twisting the dough exposes the cheesy filling for a visually appealing and flavorful bread.
- This bread is best enjoyed warm to get the full melty cheese experience.
- Store leftovers wrapped tightly in foil or an airtight container; reheat gently before serving.
