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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.
I made this beautiful bread last night for a dinner party. It was an easy recipe and turned out exactly like the photo . But best of all delicious! Everyone enjoyed it and will definitely make this often. Thanks for this great recipe
Hi Trish,
I appreciate you making this recipe and sharing your review, I am so glad it was enjoyed! Have a great day:)
This bread looks amazing, can you tell me how to adjust for altitude. We are at an altitude of 10,300 in Blue River, CO. Thanks
Hey Judy,
No need to make any adjustments, you can follow the recipe as is:) Please let me know if you give the recipe a try, I hope you love it! xx
Thank you thank you thank you for this recipe! I made it and it’s the first time ever my dough has actually risen and doubled in size. I used cheese, rosemary, thyme and confit garlic that I made, and it is absolutely divine.
Hi Dani,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
We were invited over for a dinner party and the hosts made this! Hands down some of the best bread we had ever had! It was just as good the next day heated in the microwave! Keeping this recipe for our next get together!!
Hi Katherine,
Fantastic! Thanks so much for making this recipe and sharing your review, I am so glad it was enjoyed! xx
Delicious! The cut/braid process was a bit difficult and quite a bit of my filling fell out, but I was able to stuff it back in once the loaf was shaped. Wonderfully cheesy and flavorful!
Hi Natalie,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
hello there,
I live in germany and love your website and scrolling trough the recipes. I love to try new bread creations since i am a traind profesional baker. Germay is on the metric side so I really apriciate the option to switched to the metric recipe. Unfortunatly there must be a typo. The flour is double the needed amount! Just want to save someone without the experince some headscratches and maybe tears. I understand how frustraiting it can be if things dont work out as planed. Thank you!
Hi there,
Thanks so much for bringing this to my attention, our calculator must have it wrong! xTieghan
First timer baking with yeast. My picky guys loo o be cheese bread…we even had a “taste off” for DS 17’s birthday last year. This kicked booty and was the best my son said he’s ever had.
I was nervous about the cut and twist, but it worked! Fresh basil really made a difference.
This recipe have me the confidence to try other yeast recipes and boy, has that made they picky guys happy ?
Hey there,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Just made this yesterday – I made it almost exactly to recipe, and it was so easy and very good! The only thing I changed was substituting a bunch of dried herbs instead of fresh because – it’s January, lol. I didn’t measure, just with my heart. I’d recommend to be on the generous side with it though, the bread tastes even better with more herby and garlicky flavor. Thanks for recipe, Tieghan!
Hey Lauren,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I’ve made this bread about a dozen times now. Comes out perfect every time. I’ve even used coconut milk in place of the whole milk successfully. I’ve also used apple butter and walnuts in place of the cheeses and it’s amazing. Thank you for the revipe.
Hi Toni,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Omg I have just made this and is spectacular!!! I can’t believe how good is!! It makes me feel so proud and professional ? Best thing I have ever made so far!
Hey Marta,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Love this recipe but I think your metric conversion for flour is incorrect. Seems that 937g would be way more than 3.5-4 cups.
Hey Megan,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Thanks so much for letting me know. Happy New Year!? xTieghan
I love this recipe! I’ve made it a bunch. Question- I want to bake at my mother in laws for dinner. If I make the dough in step 1, can I refrigerate for a few hours and then finish the second step and beyond at her house?
Hey Cassandra,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Yes, that will work well for you! Happy Holidays!??
Is it possible to make the bread ahead of time before baking it?
Hey Alexandra,
You bet, just make through step 6 and allow it to sit covered on the counter until you are ready to bake. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tieghan! I would love to try this recipe, but I don’t own a stand mixer 🙁 Do you think I can still make it without this? Thank you for all you do, I love your recipes!
Hey Angela,
You bet, just mix with a wooden spoon and knead by hand. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Turned out great, mine looked double the size but everyone loved it, served with Greek lasagna
Hi Sherrie,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
My husband wasn’t thrilled when I bought a stand mixer, (he doesn’t seem to think we need one more kitchen appliance…haha) so I’ve been making sure to use it as much as possible by baking delicious things. It is difficult, though, because he isn’t a big dessert or sweets guy. Enter this bread in all of its cheesy/herby deliciousness! It has been a hit – I have made it every time we’ve had company over the last month or so and it is a crowd pleaser every time!
Thank you for such an easy-to-follow recipe for this first-time-bread-baker. I am branching out to try your other bread recipes now. I love your site and am so impressed with what you put together. Keep up the great work!
Hi Laura,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan