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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.
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!
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.
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!
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!
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 soup, hearty lasagna…with a big fall salad, a family casserole, or a creamy pasta.
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
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.
Ingredients
- 3/4 cup warm whole milk
- 2 1/4 teaspoons yeast
- 2 tablespoons honey
- 3 large eggs
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 2 cups shredded cheddar
- 1 cup shredded mozzarella
- 1/4 cup freshly grated parmesan cheese
- 1/3 cup chopped Italian herbs such as sage, oregano, basil, and thyme
- 2 cloves garlic, grated
Instructions
- 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.
The first time i made this bread, i only had almond milk because I don’t buy whole milk anymore. I know changing an ingredient will change the outcome of a recipe. Even though the bread came out good i still wanted to make the bread again but with whole milk. And i did! It’s definitely so much better with the whole milk. I made 2 this week for my family and they loved it! I already know the recipe by memory. It’s so easy and fun to make!
Hi Nina,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
This recipe was so easy to make and everyone who came to dinner went back for seconds! Thank you for a delicious recipe AND for making me look good, Tieghan! 🙂 I’ll be making this one on repeat!
Hey Erin,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Hi there! I really want to make this recipe but am gluten free. I often cook with Bob’s Red Mill 1:1 baking flour and it has worked for other dishes (cookies, brownies, cake), but I’ve never made a bread. Have you tried this with a gf flour? Do you think it would come out similarly? Thank you!
Hi Chelsea! That should work just fine! I haven’t tried it myself, but I would imagine it would turn out great! xTieghan
Excellent recipe
I always made bread with these ingredients and it came out super soft credit goes to you only!! Much love from Pakistan
Hi there! Thank you so much! Sending love from Colorado! xTieghan
Awesome recipe! I have made it a handful of times and it is always gobbled up within the day. Super easy to make, looks great and super filling! My boyfriend loves to dip it in a good marinara sauce as well. We have also cooked it on our Traeger smoker, for this I dropped the temperature to 325°F and kept on it until top was golden brown also turned out really yummy!
Hey Madison! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan
Hi wonderful Tieghan!
I made this incredible bread TWICE now, and I can’t tell you how happy my family is! I’m writing from Egypt and I am a super huge fan of all your recipes! I keep trying all the recipes you post and make and you’re now such an everyday member of the family, so much so that my brother would always ask me “is this a Tieghan recipe?” whenever he eats something exceptionally delicious! This bread was a bit intimidating at first because I felt the technique would be too difficult and messy, but it’s not half as hard as it looks! Thanks so so much and I hope you’re having a wonderful day and enjoying your hikes and approaching holidays!
Hi my name is Nina. I made this cheesy bread recipe today and it was delicious! The only thing i changed was the milk. I haven’t bought whole milk in a long time, so i used almond milk. I was nervous about making this recipe, i know that changing an ingredient can affect the outcome. But I really wanted to make your recipe and i went for it. I’m happy to say the bread turned out beautiful and fluffy!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
This was delicious, and so fun to make! It was my first go at baking bread, and I followed the recipe exactly. It’s versatile enough to pair with many dishes but still very unique to make a big impression and be eaten alone. I 100% agree with Tieghan–eat this straight out of the oven!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
I have been trying my hand at baking a lot of breads recently and this is one of my favorite recipes I’ve made! I will definitely be making this again!
Hey Karly! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
My first attempt at making bread and it came out perfect! This recipe is amazing! Thank you so much.
I am now a firm believer that I can bake bread! I’ve always been so afraid to try, but your recipes have shown me that I can! This bread turned out perfect, it was indeed soft and went well with the mostaciolli I made with it. Thanks Tieghan!
Hi Andie! You have no idea how happy this comment makes me! So glad to hear this recipe turned out well for you! xTieghan
Same!
Made this beautiful bread with the last of fresh garden herbs. Super delicious—beautiful texture!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
Great bread! Everyone loved it. I forgot to add the parm, so sprinkled it on top.
Thanks for this recipe Tieghan, it turned out mighty fine & that’s saying something as I generally fail at all baking attempts. I used 2% milk, used smoked Gouda instead of moz (it’s all I had to replace it) & a rubbed a bit of softened butter on the dough prior to throwing the cheese on. Took it to a friends house for Canadian Thanksgiving & thank god I did as we were all starving waiting for a really late dinner, haha. Everyone absolutely loved it! It is a really decent sized loaf too, we were 6 adults 2 teens and there was lots. I can’t wait for another opportunity to make this bread.
I was surprised at how easy this was to make (definitely messy, cheese flopping out everywhere, lol)) and so yummy! You can definitely feed an army with it. There were only 3 of us so we have leftovers!
This was so popular that I’m making it again this weekend! I don’t have a mixer, so it was easy to knead the dough by hand. I used sage, thyme, farmhouse cheddar, mozzarella, and parm, amd I turned out just like the photo.