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.
Ingredients
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.