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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.

Soft Garlic Herb Cheddar Cheese 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!

Soft Garlic Herb Cheddar Cheese Bread |

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.

Soft Garlic Herb Cheddar Cheese Bread |

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!

Soft Garlic Herb Cheddar Cheese Bread |

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!

Soft Garlic Herb Cheddar Cheese Bread |

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 souphearty lasagna…with a big fall salad, a family casserole, or a creamy pasta.

Soft Garlic Herb Cheddar Cheese Bread |

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

Prep Time 20 minutes
Cook Time 30 minutes
Rising time 1 hour 15 minutes
Total Time 2 hours 5 minutes
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.



  • 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.
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Soft Garlic Herb Cheddar Cheese Bread |

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  1. 5 stars
    Tonight is our 17th anniversary and we had a blast drinking Champagne and making this gorgeous bread! Its mouth watering!

    1. Hi Elizabeth,
      Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT

  2. 5 stars
    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.

    1. 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!!

  3. Can I use gluten free flour (cup-4-cup) in this recipe? I would like to many this for a friend with Celiac.