Description
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
Scale
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.
Notes
- Storage: Store cooled loaves in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually.
- Cheese Substitutes: Feel free to swap cheddar with gouda, gruyere, or a cheese blend for a new flavor profile.
- Proofing Tip: If your kitchen is cold, use a slightly warmed oven (turned off) to proof the dough.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American