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Fresh baked bread is the best!! This Garlic Herb Cheese Bread is not only tasty, but it looks good too! I highly recommend giving this one a try, you won’t regret it.
Garlic Herb Cheese Bread
Recipe found at Half Baked Harvest (seriously, LOVE her site!)
- 3/4 cup of warm milk
- 2 1/4 tsp yeast
- 2 TBSP honey
- 3 eggs
- 3 1/2 – 4 cups flour
- 1 tsp kosher salt
- 2 cup shredded cheddar cheese
- 1 cup shredded/or cubed mozzarella
- 1/4 cup fresh grated parmesan cheese
- 1/3 cup chopped Italian FRESH herbs (sage, oregano, basil and thyme)
- 2 cloves garlic (minced)In mixing bowl, combine milk, yeast and honey. Let sit tor 5 minutes or until top is bubbly. Add eggs, 3 1/2 cup flour and salt. Using a dough hook, mix until the flour is combined. Add additional flour if dough appears sticky. Dough should be smooth to the touch.
Cover bowl and let sit at room temperature for an hour or until it has doubled in size. In separate bowl, combine all cheeses, fresh herbs and garlic.
When dough has rested for 1 hour or has doubled in size, punch dough down and roll out onto a lightly flour surface to create a large rectangle about 12×18 in size. Sprinkle the cheese mix evenly over the entire surface of dough. Start with the long edge and roll dough tightly until you have formed a tight log.
Use a sharp knife and cut the dough in half lengthwise. Turn the half out to expose filling and then cross the dough ropes over each other to create a twist. Coil the dough into a circle, transfer to parchment paper lined baking sheet. Cover and let rest for 15 minutes.
Preheat the oven to 350 degrees and bake bread for 30-35 minutes until golden brown. Serve warm and enjoy!
Garlic Herb Cheese Bread
Description
This Garlic Herb Cheese Bread makes a tasty side to any pasta dish!
Ingredients
- 3/4 cup of warm milk
- 2 1/4 tsp yeast
- 2 TBSP honey
- 3 eggs
- 3 1/2 – 4 cups flour
- 1 tsp kosher salt
- 2 cup shredded cheddar cheese
- 1 cup shredded/or cubed mozzarella
- 1/4 cup fresh grated parmesan cheese
- 1/3 cup chopped Italian FRESH herbs (sage, oregano, basil and thyme)
- 2 cloves garlic (minced)
Instructions
- In mixing bowl, combine milk, yeast and honey
- Let sit tor 5 minutes or until top is bubbly
- Add eggs, 3 1/2 cup flour and salt
- Using a dough hook, mix until the flour is combined
- Add additional flour if dough appears sticky
- Dough should be smooth to the touch
- Cover bowl and let sit at room temperature for an hour or until it has doubled in size
- In separate bowl, combine all cheeses, fresh herbs and garlic
- When dough has rested for 1 hour or has doubled in size, punch dough down and roll out onto a lightly flour surface to create a large rectangle about 12×18 in size
- Sprinkle the cheese mix evenly over the entire surface of dough
- Start with the long edge and roll dough tightly until you have formed a tight log
- Use a sharp knife and cut the dough in half lengthwise
- Turn the half out to expose filling and then cross the dough ropes over each other to create a twist
- Coil the dough into a circle, transfer to parchment paper lined baking sheet
- Cover and let rest for 15 minutes
- Preheat the oven to 350 degrees and bake bread for 30-35 minutes until golden brown
Steph says
Okay so the time for the prooving is off. Enriched doughs (anything that includes anything other than water, flour, yeast and salt) need much longer than an hour to prove. I followed the directions to a T and still didnt work out, it wasnt rising in time. I tried to push mine until at least 90 minutes but the dough was too tight to roll out properly. So the dough was too thick, I tried to do the rest of the directions but it just fell apart. The amount of cheese was way too much for whatever resulted from the dough making.
Jill says
Just made this today. Followed the directions without any issue. I make bread frequently so I knew when I needed to add more flour as it was mixing and it came out perfect.
I created the cheese mixture, added some other herbs that I had on hand. After I rolled it out and then I rolled it into the log, when I split it in half for moment, I felt overwhelmed. But I started crisscrossing it and pinching it and rolling it into a circle and it came out perfect and absolutely delicious!
Kristy says
I wish there was a video to the whole splitting it, turning it inside out and twist thing, lol! I guess I didn’t make my rectangular loaf long enough. I did get a few twists, but it wouldn’t stick back on itself, even though I tried punching it, when I circled it back around. Seemed like a little too much cheese…if there is such a thing, lol! I had some left over. Anyway, it’s baking now….can not wait to try it! 😋
Joyce says
What would happen if this was baked in a Dutch oven?