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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 don’t have a kitcheaid mixer. can this be done another way?
Hey Kelly,
You bet, you can mix with a wooden spoon and knead by hand! I hope you love this recipe, please let me know if you give it a try! xT
I made this and enjoyed it fresh from the oven, but I have to disagree that it doesn’t hold for day after. I sliced it and made a grilled cheese with it and it was the best grilled cheese of my LIFE. I enjoyed it even more than I did the first day and I think it would pair so well with a plethora of soups too. Love this recipe. Amazing.
Hey there,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
this is a five star recipe. i meant to put FIVE stars, not four. give this a try!!
Lol thanks again Erica!
LOVED this bread. I made this a few weeks ago and it was very fun recipe. This is why I love HBH!! Tiegen, you are known for your sauces, I feel like there was a missed opportunity here. I served this with two easy dipping sauces. One: Rao’s marinara, and two: pressed garlic +evoo + salt.
Hey Erica,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Was decent when it was fresh and hot out of the oven. Doesn’t do well as leftovers, even 3+ hours old. I’ve made it twice now
Hi Andrea,
Thanks for making this recipe and sharing your feedback, I would have to agree that this is best served warm:) xx
Made it and loved it!!! Only need to know how you recommend storing it? Xo
Hi Barb,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! I store in an airtight container on the counter:) xT
This was so easy and pretty, however I also had the problem where the outside was getting rather dark at 28 minutes in, so I removed it. Only to cut into a doughy center. So my tip would be to tent it when getting dark and cook at least 32-33 min. Also I think the bread itself could be more salty for more flavor, or perhaps the butter idea like others mentioned.
Hi Elizabeth,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! Thanks for sharing your advice for others! xx
This is a super easy & fun recipe! Would agree with Gypsie Jacob to add butter. Other bread recipes on this site have butter in the recipe – not sure why this didn’t. We felt the bread itself needs it for more flavor other than the herbs. Also, recommend parsley rather than oregano – the herbs kinda overpowered the cheese too. Overall, with a few adjustments to the herbs and ADD butter to the dough – it would be delish!
Hi Jen,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Hi Tieghan
Made this tonight – loved it!
I see chunks of white cheese in your pictures although your recipe states shredded mozzarella “. I am wondering what those chunks are?
Hi Marianne,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Just some chunks of mozzarella cheese:)👻
Delicious recipe – cooked perfectly. I added 125g of butter to the cheese mixture & used parsley and dill – easy to customise with anything you like 🙂
Hi there,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I had a difficult time getting the bread to cook in the middle, it was gooey inside when the outside was nice and brown. Kinda frustrating
Hi Daedra,
Thanks for trying this recipe, sorry to hear you had some issues. Is there anything you may have adjusted? Please let me know how I can help! xx
I live in an area where fresh herbs aren’t easily accessible. How much of tried herbs would I use?
Hey Ashley,
For every 1 tablespoon of fresh herbs you will use 1 teaspoon of dried herbs. I hope you love this recipe! xT
Could this be made with Bread Flour?
Hi Carol,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xT
What would be the best way to make this recipe a day ahead and serve the next evening?
Hey Brittaney,
I would make through step 6, cover and keep in the fridge, then remove and allow the dough to come to room temp before baking. I hope you love this recipe, please let me know if you give it a try! xx
Does this freeze well? I am thinking about doubling the recipe and then freezing one for after a long work day to go with soup.
Hey Eileen,
Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
This looks delicious- would love to make for a party. Is there any option for making ahead and freezing?
Hey Pamela,
I would make the dough ahead, through step 6, then allow to thaw before baking as directed. I hope you love the recipe! xTieghan
Tieghan-just wanted you to know I froze it after step 6 -thawed and baked and it came out awesome. People must have really liked it because it was all gone!
Ohhh so glad to hear this!!