Swirled Garlic Herb And Cheese Bread

This Swirled Garlic Herb And Cheese Bread is the kind of loaf you tear into while it’s still warm. Soft, buttery dough, a savory swirl of garlic, herbs, and melty cheese… it’s cozy and simple, with that bakery-style look without the fuss. The recipe below walks you through a straightforward yeast dough and an easy fill-and-roll method. Expect a tender crumb, ribbons of cheese, and a kitchen that smells like a small miracle.

I tend to bake it on lazy Sundays. By the time it comes out of the oven, someone always wanders into the kitchen “just to check on things.” You’ll see.

For the dough

• 1 cup warm milk (240 ml), about 105–115°F/40–46°C
• 2¼ tsp instant yeast (1 packet, 7 g)
• 1 tbsp sugar
• 3 to 3¼ cups all-purpose flour (360–390 g), start with 3 cups
• 1 tsp fine salt
• 3 tbsp unsalted butter, softened (42 g)
• 1 large egg

For the filling

• 4 tbsp unsalted butter, very soft (56 g)
• 3–4 garlic cloves, finely minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives (or 1 tsp dried)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• ½ tsp red pepper flakes (optional)
• ½ tsp fine salt
• ¼ tsp black pepper
• 1 cup shredded low-moisture mozzarella (100 g)
• ½ cup shredded sharp cheddar (50 g)
• ¼ cup finely grated Parmesan (25 g)

To finish

• 1 egg beaten with 1 tbsp milk (optional egg wash)
• 1–2 tsp melted butter for brushing, plus a pinch of parsley (optional)

1. Activate the yeast. In a large bowl, whisk warm milk with sugar and yeast. Let it sit 5–10 minutes until foamy. If it doesn’t foam, the milk may be too hot or the yeast inactive; try again with fresh yeast.

2. Make the dough. Add egg and softened butter to the bowl and stir to combine. Add 3 cups (360 g) flour and the salt. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes (or 5–6 minutes with a mixer and dough hook) until smooth and slightly tacky. If it’s very sticky, sprinkle in the additional ¼ cup flour gradually.

3. First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. A slightly warm oven with the light on works well.

4. Mix the filling. Stir the softened butter with garlic, parsley, chives, oregano, red pepper flakes, salt, and black pepper. Combine the cheeses in a separate bowl.

5. Shape the loaf. Punch down the dough and roll it into a 10×16-inch (25×40 cm) rectangle. Spread the garlic-herb butter evenly, leaving a ½-inch border. Sprinkle all the cheese over the buttered surface.

6. Roll and swirl. Starting from a long side, roll into a tight log. Pinch the seam. With a sharp knife, slice the log lengthwise to expose the layers. Twist the two long strands together, keeping the cut sides facing up, then tuck the ends. Lift into a parchment-lined 9×5-inch loaf pan.

7. Second rise. Cover and let rise until puffy and just peeking over the rim, 30–45 minutes. Near the end, preheat the oven to 350°F (175°C).

8. Bake. Brush with egg wash if using. Bake 35–40 minutes until deep golden and the center reaches about 190°F (88°C). If the top browns too fast, tent with foil for the last 10–15 minutes.

9. Finish and serve. Cool in the pan 10–15 minutes, then lift out. Brush with a little melted butter and a pinch of parsley if you like. Slice while warm. The cheese will be stretchy, the crust a little crisp, the inside soft. Perfect with soup or on its own, no judgment.

• Active prep: 25 minutes
• Rising: 1 hour 30 minutes (approx.)
• Bake: 35–40 minutes
• Total: about 2 hours 30–40 minutes

Approximate per slice (1 of 12):

• Calories: ~260
• Protein: ~8 g
• Carbohydrates: ~26 g
• Fat: ~13 g
• Fiber: ~1 g
• Sodium: ~430 mg

Numbers will vary based on cheese brands, salt level, and portion size. Consider this a friendly estimate.

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount. Be sure to bloom it in the warm milk with the sugar for 10 minutes until foamy before adding the remaining ingredients. The rest of the recipe stays the same.

Can I make the dough the night before?

After kneading, place the dough in an oiled bowl, cover, and refrigerate overnight. It will rise slowly. The next day, let it warm up for 30–45 minutes, then roll, fill, shape, proof, and bake as directed. The flavor gets a little deeper with an overnight rest.

Does pre-shredded cheese work?

It does. Freshly shredded melts a touch smoother, but pre-shredded is convenient and fine here. If using pre-shredded, pack the cups lightly and don’t overfill the loaf so it seals well when twisting.

Little tip before you go: if any cheese leaks and crisps on the edge of the pan, don’t toss it. That edge piece is the baker’s treat. Crunchy, salty, a bit caramelized. Hard to resist.