Description
This Garlic Herb Cheddar Cheese Bread is a deliciously soft and flavorful loaf infused with a blend of Italian herbs and a melty combination of cheddar, mozzarella, and parmesan cheeses. The bread is twisted into a beautiful braid, baked to golden perfection, and perfect for serving warm as an appetizer or alongside meals.
Ingredients
Scale
Dough
- ¾ cup warm whole milk
- 2 tbsp honey
- 3 large eggs
- 2 ¼ tsp active dry yeast
- 3 ½ to 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 warm whole milk, yeast, and honey. Let the mixture rest for 5 to 10 minutes until it becomes bubbly, indicating the yeast is active and ready.
- Make the Dough: Add eggs, most of the flour, and kosher salt to the yeast mixture. Mix with the dough hook for 4 to 5 minutes until the flour is incorporated. Add remaining flour gradually if the dough is sticky until smooth and manageable.
- First Rise: Cover the dough bowl with plastic wrap and let it rise at room temperature for 1 hour or until doubled in size, allowing fermentation to develop texture.
- Prepare Cheese and Herb Mixture: In a separate bowl, mix shredded cheddar, mozzarella, parmesan, Italian herbs, and grated garlic thoroughly to evenly distribute flavors.
- Roll and Fill the Dough: Punch down the risen dough and roll it out on a floured surface into a 12 x 18-inch rectangle. Evenly sprinkle the cheese and herb mixture over the surface. Roll the dough tightly from one long edge into a log and pinch the seam to seal.
- Shape the Bread: Using a sharp knife, cut the dough log lengthwise in half, leaving a small end uncut. Turn the halves outward to expose the filling and twist them over each other repeatedly to form a braid.
- Form the Circle and Second Rise: Coil the twisted braid into a circular shape and place it on a parchment-lined baking sheet. Cover and let it rest for 15 minutes to puff slightly.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes until golden brown and hollow sounding when tapped. Remove and let 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 to activate yeast properly but avoid overheating to prevent killing yeast.
- If dough feels sticky when mixing, add flour gradually to achieve a smooth texture.
- Italian herbs can be adjusted to your preference or replaced with dried herbs if fresh aren’t available.
- The bread is best enjoyed warm but can be stored in an airtight container and reheated before serving.
- To enhance crust crispiness, brush the bread with melted butter after baking if desired.
