Recipe found on

Makes 15 servings


  • 3/4 cup warm whole milk
  • 2 1/4 teaspoons yeast
  • 2 Tablespoons honey
  • 3 large eggs
  • 3 1/2 – 4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 2 cups shredded cheddar
  • 1 cup shredded mozzarella
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/3 cup chopped Italian herbs such as sage, oregano, basil, and thyme
  • 2 cloves garlic, grated


In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast and honey. Let sit 5-10 minutes, until bubbly on top. Add the eggs, 3 1/2 cups flour and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.

Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

In a bowl, combine the cheeses, herbs, and garlic. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Sprinkle the cheese mix evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. 

Soft Garlic Herb Cheddar Cheese Bread |
Image courtesy of Half-Baked Harvest

Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves out to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.

Soft Garlic Herb Cheddar Cheese Bread |
Image courtesy of Half-Baked Harvest

Coil the dough into a circle (see above photo). Carefully transfer to a parchment-lined baking sheet. Cover and let sit 15 minutes.

Preheat the oven to 350°F. Bake the bread for 30-35 minutes, until the top is golden brown. Slice and serve warm.