Next Post
Autumn Harvest Honeycrisp Apple and Feta Salad.
This post may contain affiliate links, please see our privacy policy for details.
The cheesiest swirled Soft Garlic Herb Cheddar Cheese Bread. Simple to make and even more delicious to eat! This light, doughy, and super soft bread is swirled with sharp cheddar cheese, Italian herbs, and hinted lightly with garlic. It makes for the most delicious companion to your dinner table or game day spread. It’s easy yet impressive. And it’s best served warm, right out of the oven, while it’s still gooey and cheesy. You will LOVE this bread.
It’s so funny how this time of year I always bake bread. In fact, so much bread. It’s the days getting shorter and the nights getting cooler. This always leaves me thinking about the bread my mom would bake up in the fall. She kept her loaves of bread simple. But it’s her love for fresh bread that inspires me to bake my own every single fall.
This year I’m adding cheese and herbs for a savory twist. This makes the bread great to serve with dinner or as an appetizer.
Shockingly, I’ve never shared a homemade cheesy bread with you guys, so I’m especially excited about this recipe! I love how easy it is to make, how impressive it looks, and of course, how delicious it is!
Here are the details.
For the dough, I like to keep it simple with a mix of flour, yeast, and a pinch of salt. My secret is to use a good amount of eggs to make more of a brioche-style dough. The combination creates a dough that stays incredibly soft and fluffy. It’s my favorite dough to use and is always so easy to work with.
I prefer to use active dry yeast, which I personally think rises nicer than instant. And it really is just as quick and easy.
And that’s the dough. Once you have it made, let it rise until it has doubled in size. Nothing too fancy here.
The cheese
While the bread is rising, you can mix up the cheese blend. I’m using a combination of sharp cheddar, melty mozzarella, and parmesan. It’s a pretty simple everyday mix, but one that just about everyone enjoys!
And then for the herbs, I used a mix of fresh sage, oregano, and thyme. It’s everything we still have on hand right now from the summer harvest. I love the sage, it’s really nice and warming for fall and goes great with the cheddar!
Once the dough has risen
Roll it out, just like you might roll out a cinnamon roll, into a flat rectangle. Then sprinkle on the cheese blend and roll the dough into a log.
Next, cut the log in half vertically to expose the cheese. Twist the two pieces of dough over each other to create a loose twist. And finally, coil the dough up into a circle. It’s going to be messy, but don’t stress. Stuff any cheese that falls out back on top of the bread. It does not need to be perfect!
Once you have the bread shaped, let it rise, and then bake. Please, please, please, enjoy this warm, right out of the oven, and while the cheese is still gooey inside!
I love this as a Sunday night football appetizer or side dish to a big family dinner.
A few dinner recommendations to serve alongside this cheesy bread.…autumn soup, hearty lasagna…with a big fall salad, a family casserole, or a creamy pasta.
Looking for fall bread recipes? Here are a few ideas:
Parmesan Popovers with Crispy Sage Garlic Butter
Pull Apart Parmesan Sage Butter Brioche Rolls
Easy Pull Apart Garlic Parmesan Bread
Lastly, if you make this Soft Garlic Herb Cheddar Cheese Bread be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Soft Garlic Herb Cheddar Cheese Bread
Servings: 15
Calories Per Serving: 263 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 cup warm whole milk
- 2 1/4 teaspoons yeast
- 2 tablespoons honey
- 3 large eggs
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 2 cups shredded cheddar
- 1 cup shredded mozzarella
- 1/4 cup freshly grated parmesan cheese
- 1/3 cup chopped Italian herbs such as sage, oregano, basil, and thyme
- 2 cloves garlic, grated
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. In a bowl, combine the cheeses, herbs, and garlic.4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Sprinkle the cheese mix evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. 5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves out to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.6. Coil the dough into a circle (see above photo). Carefully transfer to a parchment-lined baking sheet. Cover and let sit 15 minutes.7. Preheat the oven to 350° F. Bake the bread for 30-35 minutes, until the top is golden brown. Slice and serve warm.
Ok love your recipes but this isn’t a 50 minute recipe. It’s like 2-3 hours. Can you please add that to your time? Just so people are aware and can prepare for the amount of time it takes to make the dish? Thank you.
Hi Tony,
Thanks for sharing your suggestion. The total time for this recipe is listed as 2 hours and 5 minutes. Please let me know if I can help in any other way! xT
Absolutely incredible and made my house smell AMAZING while baking!!
My dough definitely needed the full 4 cups of flour to come together and I used some chunks and some shredded cheese as I saw in your pictures. For herbs I used basil and oregano.
Hey Lindz,
Happy Fall Thursday!
Thanks a lot for giving this recipe a try and your comment, so glad it turned out nicely for you! XxT
This bread is amazing!! Do you know the nutrition facts as far as fat, carbs and protein per serving or 100 grams?
Hey Anthony,
Awesome! Thanks so much for trying this recipe and your comment! Glad to hear it was enjoyed. So sorry, I do not have that info at this time. Have a great week! x
This bread is surprisingly simple to make. The finished product is as beautiful and it is delicious.
I’m going to try a sweet twist and add cinnamon and sugar, walnuts and a bit a coconut !!!
Thank you for sharing this recipe
Hey Pamela,
Awesome! So glad to hear you enjoyed this recipe, thanks so much for making it! xT
How should this be stored?
Hi Laura,
You can store this in an airtight container at room temp. Please let me know if you have any other questions! xT
Can this be frozen and then re-heated? Just wondering how it turns out?
Hey there,
Sure, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xT
I’d give a zero star if I could. The metric conversion made 4 cups of flour 938g. It should be maybe 600. Caveat emptor!
Hi Brian,
So sorry to hear this!! Unfortunately, the online calculator accounted for the fact that the measurement is 3 1/2-4 cups. My apologies, I always mention that it’s super important to double check the metric measurements for glitches like this. xx
This recipe was perfect! No changes necessary!! Made just as written and WOW! What a beautiful bread! Love the cut and twirl technique, not only does it taste amazing it’s visually stunning.
Hey Lesley,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx
I made this for my son and I. He loves it. I had to hurry and eat some before he ate it all. I’m making my third loaf now.
Hi Suzi,
That’s wonderful! Thanks a lot for making this recipe and sharing your feedback! xT
Tonight is our 17th anniversary and we had a blast drinking Champagne and making this gorgeous bread! Its mouth watering!
Hi Katie,
Thanks a lot for trying this recipe, I love to hear that it turned out well:) Happy Anniversary! xT
What if you don’t have a stand mixer, can you stick make this bread??
Hi Siera,
Totally, just mix with a wooden spoon and knead by hand. I hope you love this recipe! xT
Over the top delicious. My husband raved. I left the dough long and braided to feed the Super Bowl crowd.
Hi Elizabeth,
Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT
Hi Tieghan! If i dont have fresh herbs, can I use dried herbs? Would i make any adjustments for this? Thanks!!
Any advice on prepping this the night before and refrigerating before baking?
Thank you so much for sharing this recipe. It was amazing. I just made a few changes because the dough was too dry. I added a little more milk and some olive oil when I mixed the dough. Also, I baked in the Dutch oven covered with a lid for a half hour, and then I took the lid off and baked another 15 minutes. It turned out amazing.
Thank you so much for giving the recipe a try! Have a great rest of your week! 🙂 xT
Hi! Super late but how did you change the recipe overall? Did you just not cut and twist it and when did you add all the cheeses and how? Did you kneed the cheeses into the bread and some on top or just sprinkle only on the top? I want to use a Dutch oven also and am just curious how you changed it, thank you!!
Can I use gluten free flour (cup-4-cup) in this recipe? I would like to many this for a friend with Celiac.
Hi Larah! I haven’t personally ever tried this recipe with GF flour so I can’t say for sure! xT