Description
This Ultimate Swirled Garlic Herb Cheese Bread is a delightful homemade loaf bursting with aromatic garlic, fresh herbs, and melty cheese swirled throughout soft, fluffy dough. Perfect for sharing, it combines a tender yeast bread enriched with savory butter, Parmesan, mozzarella, and fragrant parsley, chives, and oregano. Ideal as a party centerpiece, snack, or side, this recipe includes detailed steps for activating yeast, kneading, layering the flavorful filling, and baking to golden perfection for a pull-apart, crowd-pleasing bread.
Ingredients
Scale
Dough Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm milk (105-115°F)
- ¼ cup granulated sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 tsp salt (for dough)
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
Filling Ingredients
- ½ cup unsalted butter, melted
- 4-5 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh oregano, chopped (or 1 ½ tsp dried)
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- ½ tsp salt (for filling)
- ¼ tsp black pepper, freshly ground
Optional Glaze Ingredients
- 2 tbsp unsalted butter, melted (for glaze)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Activate the Yeast: Combine warm milk, ¼ cup granulated sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active and ready to use.
- Combine Dry and Wet Ingredients: In a large mixing bowl or stand mixer with a dough hook, whisk together the flour and 1 tsp salt. Pour in the yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms, bringing the ingredients together.
- Knead the Dough: Knead the dough for 6-8 minutes using the stand mixer on medium-low speed, or knead 8-10 minutes by hand on a lightly floured surface. Continue until the dough is smooth, elastic, and no longer sticky.
- First Rise (Bulk Fermentation): Lightly grease a clean bowl and transfer the dough to it, turning to coat all sides. Cover the bowl and place it in a warm, draft-free area for 1 to 1 ½ hours, allowing the dough to double in size.
- Prepare the Aromatic Garlic Herb and Cheese Filling: While the dough rises, mince the garlic and finely chop fresh parsley, chives, and oregano. Melt ½ cup unsalted butter. In a medium bowl, combine the melted butter with minced garlic, chopped herbs, grated Parmesan, shredded mozzarella, ½ tsp salt, and freshly ground black pepper. Mix thoroughly until evenly combined.
- Roll Out the Dough: Once risen, gently punch down the dough and transfer it to a lightly floured surface. Roll it into a large rectangle about 18×12 inches (45×30 cm) and approximately ¼ inch (6 mm) thick, preparing the base for the filling.
- Spread the Filling and Roll: Evenly spread the garlic herb and cheese mixture over the dough, leaving a ½-inch (1.25 cm) border clear along one long edge. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam firmly to seal it and place seam-side down.
- Slice and Arrange: Using a sharp knife or dental floss, slice the dough log into 12-14 equal pieces, each about 1 to 1 ½ inches (2.5-4 cm) thick. Lightly grease a 9×13-inch (23×33 cm) baking dish and arrange the slices cut-side up, fitting them snugly together.
- Second Rise (Proofing): Cover the baking dish loosely and put it in a warm, draft-free spot for 30-45 minutes until the rolls visibly puff up and begin to touch each other.
- Bake the Bread: Preheat your oven to 375°F (190°C). Remove the cover and bake the rolls for 25-35 minutes until the tops are golden brown and the cheese filling is bubbling. If the bread browns too quickly, tent loosely with aluminum foil to prevent burning.
- Optional Glaze and Serve: Immediately after baking, brush the top with 2 tbsp melted butter and sprinkle with chopped parsley, if desired. Allow the bread to cool in the baking dish on a wire rack for 10-15 minutes before serving warm. Pull apart and enjoy the flavorful, cheesy garlic bread.
Notes
- For softer bread, make sure not to over-flour the dough while kneading or rolling.
- Use fresh herbs for the best flavor, but dried oregano can be substituted if fresh is unavailable.
- Letting the bread cool slightly before eating helps the cheese set and prevents burns.
- If your kitchen is cold, proof the dough and rolls in the oven with just the light on to maintain warmth.
- To store, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for best texture.
