Indulge in the irresistible aroma and flavors of freshly baked Cheddar Herb Swirl Bread. This soft and savory bread combines a buttery dough with a cheesy, herbaceous filling, creating a perfect addition to any meal. Whether served as a side, snack, or centerpiece for your table, this two-loaf recipe is a delightful way to elevate your baking repertoire.
Ingredients
For the Bread Dough:
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 cup milk (whole or 2%)
- ¼ cup unsalted butter, melted
- 2 teaspoons salt
- 5½–6 cups bread flour
For the Filling (Split Between Two Loaves):
- 3 tablespoons minced Italian parsley
- 3 tablespoons minced dill weed
- 3 cups shredded cheddar cheese
Instructions
- Prepare the Dough : In a large mixing bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy. Add the milk, melted butter, salt, and 3 cups of bread flour. Mix until a sticky dough forms. Gradually add the remaining flour, ½ cup at a time, until the dough is soft but not sticky. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Filling : In a bowl, combine the minced parsley, dill weed, and shredded cheddar cheese. Mix thoroughly.
- Roll and Fill the Dough : After the dough has risen, punch it down and divide it into two equal portions. Roll out one portion into a rectangle about 1 cm thick. Sprinkle half of the herb and cheese filling evenly over the surface, leaving a small border around the edges. Roll the dough tightly from one short end to the other, creating a log. Pinch the seams to seal. Repeat with the second portion of dough and the remaining filling.
- Second Rise and Baking : Place the dough logs seam-side down in greased loaf pans. Cover loosely with a towel and let them rise again for 30-40 minutes, or until slightly puffed. Preheat your oven to 180°C (350°F). Bake the loaves for 30-35 minutes, or until golden brown and the loaves sound hollow when tapped. Remove from the oven and allow the loaves to cool for at least 10 minutes before slicing.
Conclusion
This Cheddar Herb Swirl Bread is a show-stopping, flavor-packed loaf that’s as versatile as it is delicious. The savory blend of cheddar and fresh herbs creates a bread perfect for sandwiches, toasting, or simply enjoying with a pat of butter. Whether you’re baking for family, friends, or yourself, these loaves are bound to become a favorite in your kitchen.
Cheddar Herb Swirl Bread: A Savory Twist on Classic Loaf
This soft and fluffy bread is swirled with cheddarcheese, parsley, and dill for a savory loaf that's perfect for sandwiches,toast, or serving alongside soups and stews.
Ingredients
For the Bread Dough:
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 cup milk whole or 2%
- ¼ cup unsalted butter melted
- 2 teaspoons salt
- 5½ –6 cups bread flour
For the Filling Split Between Two Loaves:
- 3 tablespoons minced Italian parsley
- 3 tablespoons minced dill weed
- 3 cups shredded cheddar cheese
Instructions
- Prepare the Dough : In a large mixing bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy. Add the milk, melted butter, salt, and 3 cups of bread flour. Mix until a sticky dough forms. Gradually add the remaining flour, ½ cup at a time, until the dough is soft but not sticky. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Filling : In a bowl, combine the minced parsley, dill weed, and shredded cheddar cheese. Mix thoroughly.
- Roll and Fill the Dough : After the dough has risen, punch it down and divide it into two equal portions. Roll out one portion into a rectangle about 1 cm thick. Sprinkle half of the herb and cheese filling evenly over the surface, leaving a small border around the edges. Roll the dough tightly from one short end to the other, creating a log. Pinch the seams to seal. Repeat with the second portion of dough and the remaining filling.
- Second Rise and Baking : Place the dough logs seam-side down in greased loaf pans. Cover loosely with a towel and let them rise again for 30-40 minutes, or until slightly puffed. Preheat your oven to 180°C (350°F). Bake the loaves for 30-35 minutes, or until golden brown and the loaves sound hollow when tapped. Remove from the oven and allow the loaves to cool for at least 10 minutes before slicing.