Delicious Herb Cheese Bread

Each slice of this twisty bread showcases wonderful cheese and herb spirals, making it a showstopper that tastes as good as it looks. The rich, sturdy dough works perfectly with tangy cheddar and fragrant herbs, all coated with tasty garlic butter before it turns golden brown in the oven.

I tried making swirled bread so many times before figuring out that you need just the right dough plus the correct folding method to get something that's both pretty and tasty.

Key Ingredients

• Bread flour: This is your foundation, with its higher protein levels (12-14%) building the right structure through strong gluten networks. That extra protein means your dough can handle all that cheese and herbs while still staying light and fluffy.
• Room temperature buttermilk: This makes everything softer inside and its slight sourness makes the savory flavors pop. The acid helps soften the gluten while adding richness that regular milk just can't give you.
• Fresh garlic: Chop it super fine so it spreads evenly without any overwhelming chunks. Look for firm heads with no sprouts, since older garlic can taste bitter. You'll want 4-5 big cloves, which gives you about 2 tablespoons when chopped up.
• Sharp cheddar cheese: Grate it yourself right before using - the bagged stuff has additives that stop it from melting right. Go for cheese aged at least a year for stronger flavor and those yummy crunchy bits.
• European-style butter: It's got more fat than American butter, which means better flavor and texture. Your dough needs it at room temp, but for the filling, you want it just a bit softer so it spreads easily.

Instructions Steps

Mix Up Your Dough

Start with everything at room temperature, especially the buttermilk and eggs, so they blend smoothly. In your mixer bowl, mix the buttermilk with yeast and sugar, letting them sit together briefly. Drop in the eggs, then slowly add the flour and salt. Don't worry if it looks messy at first - it'll come together. Finally, drop in small chunks of butter one at a time, waiting until each disappears before adding more.

Let It Grow

Wrap the dough with plastic, making sure it's completely sealed so the top doesn't dry out. Put it somewhere warm, around 75°F if possible. You'll know it's ready when it doubles in size and feels light and puffy when you poke it gently. This usually takes about two hours, maybe longer if your kitchen's cool.

Get Your Filling Ready

While waiting for the dough, mix soft butter with chopped garlic and fresh herbs. You want it spreadable but not melted. Save the cheese grating for the last minute so it melts better.

Shape It Right

Roll your dough into a nice rectangle on a lightly floured counter. Spread herb butter all over, leaving a tiny edge. Scatter cheese on top, then roll it up from the long side, pinching to close it. Now for the tricky part - slice the log down the middle lengthwise, but keep one end connected.

Make The Twist

Gently wrap the two halves around each other, keeping the cut sides up so you can see all those layers. This creates those pretty swirls that make this bread so special. Make sure to seal the ends well so they don't come apart while baking.

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Storage and Serving

This bread tastes amazing right out of the oven when the cheese is still gooey and you can smell all those herbs. It'll stay good for two days at room temp if you wrap it up tight. Want to freshen it up? Just warm slices briefly in the oven. For the full experience, serve with extra butter or some good olive oil for dipping.

Making It Your Own

You can stick with the same method but play around with different ingredients. Try mixing gruyere with parmesan, or swap in rosemary and sage for the herbs. Throw in some sun-dried tomatoes or caramelized onions to add more flavor layers.

After making this bread many times, I've learned that getting it right comes down to the small stuff - mixing the butter in just right, developing the gluten properly, and shaping it carefully. This bread goes great with pasta or stands on its own, showing that homemade bread can be both doable and impressive.

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Frequently Asked Questions

→ Can I prep this a day in advance?

Yes! Make the dough and let it rise once, refrigerate overnight, then let it sit at room temp before shaping.

→ Are dried herbs okay instead of fresh?

Fresh tastes better, but dried herbs work too. Just use about a third of the fresh herb amounts.

→ Why use room temperature ingredients?

It helps the dough rise fully and gives the bread a great texture.

→ How do I check if it’s cooked through?

The crust should be golden, and tapping the bottom should sound hollow.

→ Can this bread be frozen?

Definitely! Wrap it tight and freeze for up to 3 months. Thaw and warm it in the oven for best results.