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Herb and cheese bread, Herb bread, Cheese bread

Herb and Cheese bread

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This soft and fluffy herb and cheese bread is packed with garlic butter, fresh herbs, and a rich blend of melted cheeses, making it perfect for any meal or snack. Ideal for beginners and experienced bakers, this savorybread is the ultimate crowd-pleaser.
Course Breakfast
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Proofing time 1 hour 30 minutes
Servings 8
Author sumisculinarynotes

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

If you are using active dry yeast instead of instant yeast, make sure to activate it in lukewarm milk with a little sugar for 5–10 minutes until foamy before adding it to the flour. This ensures the dough rises properly.