Swirled Garlic Herb and Cheese Bread
This Swirled Garlic Herb and Cheese Bread is soft, buttery and oh, so pretty! Swirled with cheesy cheddar cheese and fresh herbs, this is the perfect bread to elevate your meal and impress your dinner guests! Best served warm right out of the oven with some salted butter.
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Servings: 10
Ingredients
- ¾ cups buttermilk at room temperature
- 2 /12 tsp instant yeast
- 2 tbsp granulated sugar
- 3 large eggs, at room temperature
- 3 ½-4 cups bread flour
- 1 ¼ tsp salt
- 4 cloves garlic, finely chopped
- 6 tbsp salted butter, at room temperature + more for brushing and serving
- ¼ cup grated parmesan cheese
- 2 cups grated cheddar cheese
- ½ cup fresh chopped basil
- 2 tbsp fresh chopped thyme
- 1 tbsp fresh chopped oregano
Topping:
- 2 tbsp salted butter, melted
- ¼ tsp garlic powder
Instructions
- In the bowl of a stand mixer combine the room temperature buttermilk, instant yeast, granulated sugar, eggs, 3 ½ cups bread flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons of the room temp butter and mix until combined, an additional 2-3 minutes. If the dough is still sticky, add ¼ cup of flour at a time, adding more as needed until the dough is smooth and elastic to the touch.
- Cover the bowl tightly with plastic wrap and place in a warm spot. Allow the dough to rise for 2 hours, or until doubled in size. While the dough is rising, combine the remaining 4 tablespoons of butter, chopped garlic, parmesan, basil, sage, and oregano in a small bowl.
- Once the dough has risen, punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the garlic and herb butter evenly over the dough and the shredded cheddar cheese. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
- Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact. Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
- Carefully transfer to a parchment-lined baking sheet and cover with plastic wrap and allow to rise in a warm spot for an additional 45 minutes.
- After the second rise, uncover and brush the top of the dough with the remaining 2 tablespoons of salted butter and garlic power.
- Preheat the oven to 350 degrees F. Carefully transfer the bread to the oven and bake 30-35 minutes, or until the top is golden brown and the bread is cooked through.