Garlic Herb Cheese Loaf

Each slice of this gorgeous twisted bread shows off amazing cheese and herb swirls, making it a stunning table centerpiece that tastes as good as it looks. The rich, sturdy dough works perfectly with tangy cheddar and fragrant herbs, all coated with garlic butter before it bakes to a golden brown finish.

I tried making swirled bread many times before figuring out that the right enriched dough plus proper shaping technique gives you both a pretty loaf and fantastic flavor.

Key Ingredients

• Bread flour: This is the foundation of our recipe, with higher protein levels (12-14%) that build the right structure through good gluten development. This extra protein helps the dough hold up all that cheese and herbs while still staying light inside.
• Room temperature buttermilk: This makes the bread wonderfully soft and adds a nice tang that works with the savory flavors. Its acid helps soften the gluten and its fat adds richness you just can't get from regular milk.
• Fresh garlic: Make sure to chop it super fine so it spreads evenly without any overwhelming chunks. Look for firm heads with no sprouts, as older garlic can taste bitter. You'll want 4-5 big cloves, which gives you about 2 tablespoons minced.
• Sharp cheddar cheese: Always grate it yourself right before using - the pre-shredded stuff has additives that stop it from melting right. Go for cheese aged at least 12 months for stronger flavor and those yummy crunchy bits.
• European-style butter: This has more fat than American butter, giving better flavor and texture. Your dough needs it at room temp, while your filling should have it 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 better. Put the buttermilk in your stand mixer bowl with the yeast and sugar, and let them sit together briefly. Throw in the eggs, then slowly add the flour and salt. Don't worry if it looks messy at first - it'll come together. Last, add small chunks of butter one at a time, waiting until each disappears before adding more.

Let It Rise Properly

Put plastic wrap tight over the dough so it doesn't dry out. Find a warm spot around 75°F for it. You'll know it's ready when it doubles in size and feels light and puffy to a gentle touch. This usually takes about two hours, maybe longer if your kitchen's cool.

Mix Your Filling

While waiting on the dough, mix your softened butter with finely chopped garlic and fresh herbs. You want it spreadable but not melted. Save the cheese grating for right before you need it so it melts better.

Shape It Right

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

Twist It Up

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

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Storage and Serving

This bread tastes best right out of the oven when the cheese is still gooey and the herbs smell amazing. But it'll stay good for two days at room temperature if you wrap it well. You can quickly warm slices in the oven to make them taste fresh again. For the full experience, serve with extra salted butter or some good olive oil for dipping.

Making It Your Own

The method stays the same but you can switch things up endlessly. Try mixing gruyere with parmesan, or use rosemary and sage together. You can even add sun-dried tomatoes or caramelized onions to the filling for extra flavor.

After making this bread many times, I've learned success comes from getting the details right - properly mixed butter, well-developed dough, and careful shaping give you bread that's stunning and delicious. Whether you're eating it with pasta or just by itself, this swirled bread shows that homemade bread can be both doable and impressive.

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Frequently Asked Questions

→ Can I prepare this in advance?

Yes, you can finish the first rise the night before and keep the dough in the fridge. Let it warm up before shaping.

→ Are dried herbs okay to use?

Fresh herbs are best for flavor, but you can swap in dried ones. Just use about a third of the fresh amount.

→ Why do ingredients need to be warm?

Using room-temperature ingredients helps the dough rise better and gives the bread a great texture.

→ How can I tell if it’s cooked through?

Look for a golden crust on top and tap the bottom—if it sounds hollow, it’s done!

→ Can this bread be frozen?

Absolutely! Wrap it tightly and freeze for up to three months. Just thaw and heat before serving.