Recipe found on halfbakedharvest.com
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.
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.
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.