Herb and Cheese bread
Herb and cheese bread is a soft, flavourful loaf that combines the richness of melted cheese with the freshness of herbs. It is perfect for breakfast, lunch, dinner, or as a snack. This bread has a golden crust, a tender crumb, and an irresistible aroma. Anyone can enjoy making it at home. It is perfect for families, gatherings, or even as a gift. You don’t need to be an expert baker to make it. With a little preparation, you can have a loaf that tastes like it came from a bakery.
Simple Ingredients, Big Flavour
The best part about this recipe is its simplicity. You need basic pantry ingredients like flour, milk, butter, and eggs. Then, you add your choice of fresh herbs like parsley, basil, dill, or thyme. Finally, a mix of cheeses like cheddar, mozzarella, and parmesan makes it extra tasty. The combination of butter, herbs, and cheese creates a savoury, aromatic bread that is hard to resist.
Cheeses and herbs
The combination of cheeses and herbs is what makes this bread truly special. Using a mix of cheddar, mozzarella, and parmesan gives the loaf a perfect balance of creamy, melty, and sharp flavours. Cheddar adds a rich, tangy taste, mozzarella brings gooey, stretchy texture, and parmesan gives a nutty, savoury depth. Paired with fresh herbs like parsley, chives, basil, dill, and thyme, the bread becomes fragrant and flavourful with every bite. The herbs add a fresh, aromatic note that complements the richness of the cheeses, creating a savoury loaf that is comforting. This combination ensures that every slice is packed with flavour and aroma, making the bread irresistible.
Easy to Make at Home
Even if you are new to baking, this bread is beginner-friendly. The dough is soft and easy to handle. Using instant yeast makes it simple because it does not need proofing. If you prefer, you can also use active dry yeast, but remember to activate it in lukewarm milk before mixing with flour. The dough rises beautifully, giving you a soft and fluffy loaf every time.
Perfect for Any Occasion
This herb and cheese bread is versatile. Serve it with soups, stews, or pasta dishes for a hearty meal. It can also be a snack on its own or paired with butter, olive oil, or dips. Its aroma makes it a showstopper on the table. You can also make two loaves at once to share with friends or freeze one for later.
Warm, cheesy, and full of flavour in every bite.
Customizable and Delicious
One of the best things about this bread is how adaptable it is. You can use your favourite cheeses or mix different herbs. Add garlic to the butter for extra flavour, or keep it simple with just herbs and cheese. The dough is soft, and the topping is rich, making every bite delicious. The bread also keeps well for a few days and tastes even better slightly warmed.
Herb and cheese bread is a simple, flavourful loaf that everyone will love. With fresh herbs, melted cheese, and a soft, golden crust, it’s perfect for any meal or snack. The recipe is easy, beginner-friendly, and uses ingredients you probably already have at home. Baking this bread fills your kitchen with a wonderful aroma and gives you a homemade loaf that is satisfying, savoury, and comforting. Whether for yourself, family, or friends, this bread is always a hit.
Don’t forget to check out our other delicious bread recipes and discover your next favourite loaf!
Herb and Cheese bread
Ingredients
For the dough:
- 3 cups 375 g all-purpose flour
- 2 ¼ tsp 1 packet, 7g instant dry yeast
- 220-240 ml luke-warm milk
- 1 room temperature egg
- 3 tbsp 42g softened butter
- 1 tbsp sugar
- 1 tsp salt
For the filling/topping:
- 250 g shredded cheese cheddar, mozzarella and parmesan mix
- 2 tbsp 28g melted butter
- 2 tbsp finely chopped fresh herbs parsley, coriander, chives, basil, dill, thyme, or a mix
- 1 garlic clove minced (optional but amazing)
Egg wash
- 1 egg
- 1 tbsp water
Instructions
Prepare the Dough
- In the bowl of a stand mixer, combine the flour, salt, sugar, instant yeast, and the room-temperature egg.3 cups 375 g all-purpose flour, 2 ¼ tsp 1 packet, 7g instant dry yeast, 1 tbsp sugar, 1 tsp salt, 1 room temperature egg
- Gradually add the lukewarm milk while mixing on low speed until a dough starts to form.220-240 ml luke-warm milk
- Increase speed slightly and knead for about 5-10 minutes.
- If kneading by hand, knead for 15–20 minutes until smooth.
- Gradually add the softened butter, a little at a time, allowing it to fully incorporate before adding more.3 tbsp 42g softened butter
- Continue kneading until the dough is smooth and elastic.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1–1½ hours or until doubled.
Prepare the Herb Butter and Cheese mixture
- In a small bowl, combine the melted butter, minced garlic (optional), and chopped fresh herbs.2 tbsp 28g melted butter, 1 garlic clove, 2 tbsp finely chopped fresh herbs
- Place the shredded cheeses in a bowl and set aside.250 g shredded cheese
Shape the Bread
- After the dough has risen, gently deflate it.
- Transfer it to a lightly floured surface.
- Divide it into two equal portions, each weighing approximately 360g.
- Shape each portion into a smooth ball and cover them.
- Let them rest for 5–10 minutes to relax the gluten.
- Take one portion and roll it into a rectangle, keeping the other portion covered so it doesn’t dry out.
- Brush the entire surface with half of the herb–garlic butter.
- Sprinkle half of the cheese mixture evenly over the dough.
- Roll the dough tightly from the long side into a log.
- Pinch the ends to seal and place the log seam-side down on a parchment-lined baking sheet.
- Repeat with the second dough portion if making two loaves.
Cut and Twist
- Using scissors, snip the log into 3–4 cm wide sections, not cutting all the way through the bottom.
- Fold one section to the right, the next to the left, repeating the pattern down the loaf.
- Cover and let rise for 20–30 minutes, until puffy.
Bake
- Preheat the oven to 190°C.
- Brush the loaf with egg wash (1 beaten egg mixed with 1 tbsp milk or water).1 egg, 1 tbsp water
- Bake for 25–30 minutes, or until golden and the cheese is melted.
- Let cool for 10 minutes before serving.
Notes
Frequently Asked Questions
Yes, this recipe is made with instant yeast, which can be mixed directly with the dry ingredients—no need to activate it in liquid first.
Absolutely. After the first rise, you can refrigerate the dough for up to 12 hours. Bring it back to room temperature before shaping.
Yes, the baked bread freezes well. Wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven to refresh.
Parsley, chives, basil, dill, thyme, and coriander all work great. Use one or mix several for a richer flavour.
Definitely! Mozzarella, cheddar, gouda, provolone, parmesan, or any good melting cheese will work.
Resting relaxes the gluten, making the dough easier to roll out without shrinking or tearing.
The loaf should be golden brown, and the internal temperature should reach about 90–93°C (195–200°F) if checked with a thermometer.
Yes, as long as your oven has good air circulation. You may need to rotate the trays halfway through for even baking.
It pairs wonderfully with soups, pasta, salads, grilled dishes, or simply with butter.
Yes, you can skip it if desired—the bread will still be delicious with just herbs and cheese.
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