Description

This Gooey Swirled Garlic Herb and Cheese Bread is a deliciously soft and flavorful loaf loaded with melted sharp cheddar, mozzarella, and Parmesan cheeses, infused with fresh Italian herbs and garlicky goodness. Perfect as a savory snack, appetizer, or accompaniment to any meal, this bread offers a tender crumb with cheesy swirls and aromatic herbs throughout. Ideal for sharing and sure to become a favorite, this recipe combines classic bread-making with rich, gooey fillings for a comforting, irresistible treat.

Ingredients

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Dough Ingredients

1 cup Warm milk (Dairy-free option: oat milk)
2 teaspoons Active dry yeast (Instant yeast can be used)
2 tablespoons Honey (Alternative: maple syrup)
2 large Eggs (Alternative: flax eggs for vegan)
3.5 cups All-purpose flour (Alternative: whole wheat flour)
1 teaspoon Kosher salt (Alternative: sea salt)

Cheese and Herb Filling

1 cup Sharp cheddar cheese (Alternative: Gruyère)
1 cup Mozzarella cheese (Alternative: provolone)
1/2 cup Parmesan cheese (Alternative: Pecorino Romano)
1 tablespoon Fresh Italian herbs (basil, oregano, thyme) (Dried herbs work too)
3 cloves Garlic (grated) (Alternative: garlic powder)

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Instructions

Activate Yeast: In a small bowl, combine warm milk and honey, stirring to dissolve. Sprinkle the active dry yeast over the mixture and let it sit for about 5–10 minutes until frothy, indicating the yeast is activated.
Prepare Dough: In a large mixing bowl, whisk together the eggs. Add the activated yeast mixture. Gradually incorporate the all-purpose flour and kosher salt. Knead the dough for about 8–10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, a tablespoon at a time.
First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for approximately 60 minutes or until doubled in size.
Prepare Cheese-Herb Mixture: In a medium bowl, combine the sharp cheddar, mozzarella, Parmesan cheese, freshly grated garlic, and Italian herbs. Mix thoroughly to distribute the flavors evenly.
Shape and Fill the Dough: After the dough has risen, punch it down gently to release air. Roll the dough out on a floured surface into a large rectangle approximately 12×18 inches. Spread the cheese and herb mixture evenly over the dough, leaving a small border along the edges.
Form the Loaf: Starting from one of the long edges, carefully roll the dough into a tight log, ensuring the filling stays inside. Pinch the seam and ends to seal. Place the roll seam-side down on a greased or parchment-lined baking pan.
Second Rise: Cover the shaped loaf with a clean towel and let it rise again for about 30 minutes until puffed.
Bake the Bread: Preheat the oven to 350°F (175°C). Once ready, bake the loaf for about 30–35 minutes or until golden brown on top and cooked through. The cheese inside will be melted and gooey.
Cool and Serve: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This resting time helps the cheese set slightly and makes slicing easier.

Notes

For a vegan version, substitute eggs with flax eggs and use dairy-free milk and cheese alternatives.
Use freshly grated cheese for the best melting and flavor experience.
Allow the bread to cool properly to avoid cheese leakage when slicing.
Fresh garlic is best for strong flavor; adjust quantity to taste.
Dried herbs may be used at half the amount of fresh herbs.
Ensure the yeast is fresh and properly activated for a good rise.
If you prefer a crustier crust, bake for an additional 5 minutes or place a pan of water in the oven for steam.