A Short Story About the Recipe
I still remember the first time I baked this bread. It was one of those Sundays where I had a little extra time and a whole lot of craving for something warm, savory, and comforting. I wasn’t in the mood for anything sweet — I wanted something hearty, with melty cheese and the kind of garlicky smell that makes people walk into your kitchen just to ask, “What are you making?”
I had some fresh herbs from my little balcony garden and a block of cheese sitting in the fridge. The idea hit me like a lightning bolt — why not roll everything I love into one loaf? So, I made a basic bread dough, filled it with garlic butter, herbs, and cheese, rolled it up like a cinnamon bun, and baked it until golden.
When I sliced into that first loaf and saw the beautiful swirls inside, I knew this one would be a keeper. The crust was crisp, the inside soft, and each bite had that perfect balance of buttery garlic, melted cheese, and herbaceous goodness. Now it’s a recipe I come back to often — and once you try it, I think you will too.
Why You’ll Love This Recipe
Versatile
This bread is perfect on its own, as a side dish, or as a showstopper for brunch. You can switch up the herbs or use different kinds of cheese depending on what you have on hand.
Budget-Friendly
All the ingredients are pantry staples or easy to find at any grocery store. Flour, butter, garlic, herbs, and cheese — no fancy items required.
Ingredients for the Recipe
For the Dough:
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3 cups all-purpose flour
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2 1/4 tsp instant dry yeast
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1 tsp salt
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1 tbsp sugar
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3/4 cup warm water
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1/4 cup milk
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3 tbsp olive oil
For the Filling:
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4 tbsp unsalted butter, softened
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3 cloves garlic, minced
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1/2 tsp salt
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1/2 tsp black pepper
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1 tsp dried oregano
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1 tsp dried basil
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1/2 cup shredded mozzarella cheese
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1/4 cup grated parmesan cheese
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1 tbsp chopped fresh parsley (optional, for garnish)
How to Make This Recipe
When it comes to homemade bread, this one is surprisingly simple to make. You don’t need to be a professional baker or own a bread machine. Just a little patience, some basic tools, and the aroma of fresh garlic and herbs will fill your kitchen in no time. Let’s go through it step by step.
Step-by-Step Instructions
Step 1: Activate the Yeast
Start by combining the warm water, warm milk, sugar, and yeast in a mixing bowl. Let it sit for 5–10 minutes until it becomes frothy. This means the yeast is alive and active. If nothing happens, your water might have been too hot, or the yeast too old — just try again with fresh yeast.
Step 2: Mix the Dough
Once the yeast is bubbly, add in the olive oil and salt. Then, gradually add the flour, one cup at a time. Mix with a wooden spoon until a sticky dough begins to form.
When the dough becomes too stiff to stir, transfer it to a lightly floured surface and begin kneading. Knead for about 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step if you prefer.
Step 3: Let the Dough Rise
Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Tip: If your kitchen is cool, place the bowl inside your oven (turned off!) with the oven light on. This creates a perfect warm environment for proofing.
Step 4: Make the Garlic Herb Filling
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, minced garlic, salt, pepper, oregano, and basil. Stir until it forms a spreadable paste. Grate the cheese and have it ready.
Step 5: Roll Out the Dough
Once the dough has doubled in size, punch it down gently to release air. Transfer it back to a floured surface. Roll it out into a rectangle — about 10×16 inches. Make sure the thickness is even.
Spread the garlic herb butter evenly across the dough, all the way to the edges. Then, sprinkle the shredded mozzarella and parmesan cheese evenly over the top.
Step 6: Roll and Slice
Starting from one of the longer edges, roll the dough tightly into a log, just like you would for cinnamon rolls. Pinch the seam to seal it.
Now, take a sharp knife and slice the log in half lengthwise — you’ll be able to see the layers of cheese and herbs inside. Twist the two halves around each other like a braid, keeping the open layers facing upward.
Step 7: Second Rise
Place the twisted dough into a greased loaf pan or on a lined baking tray, depending on whether you want a structured or rustic shape. Cover loosely and let it rise for another 30 minutes.
Step 8: Bake the Bread
Preheat your oven to 350°F (175°C). Once the dough has puffed slightly, bake the bread in the middle of the oven for 30–35 minutes. The top should be golden brown and the cheese bubbly.
If the top browns too quickly, cover it loosely with foil for the final 10 minutes of baking.
Step 9: Cool and Serve
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack. Sprinkle with fresh chopped parsley if desired.
Slice while still warm for the ultimate cheesy, garlicky experience.
Quick and Easy
While this bread involves two rises, most of the time is hands-off. You can even prep the dough in advance and let it rise slowly in the fridge overnight. The active time — kneading, rolling, and shaping — is minimal and easy enough for beginners.
Customizable
You can adjust this recipe to your taste. Try different cheeses like gouda or cheddar. Use fresh herbs instead of dried, or even add finely chopped green onions. Love spice? Add a pinch of red pepper flakes to the filling.
You can also divide the dough into smaller portions and make individual swirled rolls — great for serving guests or packing for picnics.
Perfect for Guests
This bread is always a hit at parties and dinners. It makes a stunning centerpiece and smells absolutely amazing as it bakes. Your guests will be drawn to the table just by the scent alone.
Serve it as a side for soups, salads, or pasta dishes. It’s also great on its own with a little dip of olive oil. Don’t be surprised if there are no leftovers — and if there are, it toasts beautifully the next day.
FAQs (Frequently Asked Questions)
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. When you’re ready to bake, let it come to room temperature and complete the second rise before baking.
Can I freeze this bread?
Absolutely. Once the bread is completely cool, wrap it tightly in foil or plastic wrap and freeze for up to two months. Thaw at room temperature, then reheat in the oven for 10 minutes at 325°F (160°C).
What cheese works best for this recipe?
Mozzarella and parmesan are ideal, but you can also use cheddar, provolone, or gouda. Just make sure the cheese melts well and has a good flavor.
Can I use fresh herbs instead of dried?
Yes. If using fresh herbs like parsley, basil, or oregano, double the quantity since dried herbs are more concentrated.
How do I keep the bread from being too dry?
Avoid overbaking, and be sure to measure your flour accurately. Slightly underbaking by a minute or two can also help maintain softness.
Can I make this gluten-free?
This recipe has not been tested with gluten-free flour, but a 1:1 gluten-free blend might work. Make sure to adjust liquids as needed.