Introduction

The Ultimate Swirled Garlic Herb Cheese Bread is a deliciously soft and flavorful treat perfect for any occasion. Filled with a rich blend of garlic, fresh herbs, and melted cheeses, this bread is sure to impress and satisfy your cravings.

Ultimate Swirled Garlic Herb Cheese Bread Recipe - Recipe Image

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
½ cup unsalted butter, melted (for filling)
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
2 tbsp unsalted butter, melted (for glaze, optional)
1 tbsp fresh parsley, chopped (for glaze/garnish, optional)

Instructions

Step 1: 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.
Step 2: In a large mixing bowl (or stand mixer with dough hook), whisk together flour and 1 tsp salt. Pour in the yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms.
Step 3: Knead for 6-8 minutes with a stand mixer on medium-low, or 8-10 minutes by hand on a lightly floured surface, until the dough is smooth and elastic.
Step 4: Lightly grease a clean bowl, transfer dough, turn to coat. Cover and place in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
Step 5: While dough rises, mince garlic and finely chop fresh parsley, chives, and oregano. Melt ½ cup unsalted butter. In a medium bowl, combine melted butter, minced garlic, all chopped fresh herbs, grated Parmesan, shredded mozzarella, ½ tsp salt, and ¼ tsp black pepper. Mix thoroughly until well combined.
Step 6: Gently punch down the risen dough and turn it onto a lightly floured surface. Roll into a large 18×12 inch (45x30cm) rectangle, about ¼ inch (6mm) thick.
Step 7: Evenly spread the entire garlic herb and cheese mixture over the rolled-out dough, leaving a ½-inch (1.25 cm) border clear along one of the long edges. Starting from the long edge opposite the clear border, tightly roll up the dough into a log. Pinch the seam firmly to seal it and place seam-side down.
Step 8: Using a sharp knife or dental floss, slice the log into 12-14 equal pieces, each about 1 to 1 ½ inches (2.5-4 cm) thick. Lightly grease a 9×13-inch (23x33cm) baking dish and arrange the sliced dough pieces, cut-side up, fitting them snugly.
Step 9: Cover the baking dish loosely and place it in a warm, draft-free spot for another 30-45 minutes, or until the rolls have visibly puffed up and are touching each other.
Step 10: Preheat your oven to 375°F (190°C). Remove cover and bake for 25-35 minutes, or until golden brown on top and the cheese filling is bubbling. If browning too quickly, loosely tent with aluminum foil.
Step 11: Immediately after baking, brush the top with 2 tbsp melted butter and sprinkle with chopped parsley, if desired. Let cool in the dish for 10-15 minutes on a wire rack before serving warm. Pull apart and enjoy!

Tips & Variations

Use fresh herbs whenever possible for the most vibrant flavor; dried herbs can be substituted but reduce quantity slightly.
For extra cheesy rolls, add more mozzarella or a mix of your favorite melting cheeses.
If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the garlic herb filling.
To save time, prepare the dough the night before and refrigerate for a slow overnight rise in the fridge.
Glaze with garlic butter or sprinkle with additional Parmesan before baking for extra richness.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Reheat by warming in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the quantity to about 2 teaspoons. You can mix it directly with the dry ingredients without proofing in warm milk.

Can I prepare the bread without fresh herbs?

Fresh herbs provide the best flavor, but if unavailable, dried herbs work as a substitute. Use about one-third the quantity of dried herbs compared to fresh and mix them into the filling thoroughly.

Ultimate Swirled Garlic Herb Cheese Bread Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This Ultimate Swirled Garlic Herb Cheese Bread combines fluffy yeast dough with a rich, aromatic filling of garlic, fresh herbs, Parmesan, and mozzarella cheese. Perfectly swirled and baked to golden perfection, it offers a delightful blend of buttery, cheesy, and herby flavors. Ideal for serving as a savory side, appetizer, or snack, this bread is irresistibly soft inside with a golden crust, enhanced by an optional buttery herb glaze.

Author: Tara
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12–14 servings 1x
Category: Bread
Method: Baking
Cuisine: American

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 (for filling)
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

Glaze and Garnish (Optional)

2 tbsp unsalted butter, melted (for glaze)
1 tbsp fresh parsley, chopped (for glaze/garnish)

Instructions

Activate the Yeast: Combine warm milk, ¼ cup granulated sugar, and active dry yeast in a small bowl. Stir gently and let it 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 fitted with a dough hook, whisk together the all-purpose flour and 1 tsp salt. Pour in the yeast mixture, melted butter, and beaten egg. Mix on low speed until a shaggy dough forms.
Knead the Dough: Knead the dough for 6-8 minutes using the stand mixer on medium-low speed, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky.
First Rise (Bulk Fermentation): Lightly grease a clean bowl and transfer the dough into it, turning the dough to coat it evenly with oil. Cover the bowl and place it in a warm, draft-free spot to rise for 1 to 1 ½ hours, or until the dough doubles in size.
Prepare the Aromatic Garlic Herb and Cheese Filling: While the dough rises, mince garlic and finely chop fresh parsley, chives, and oregano. Melt ½ cup unsalted butter. In a medium bowl, combine the melted butter, minced garlic, chopped herbs, grated Parmesan cheese, shredded mozzarella, ½ tsp salt, and freshly ground black pepper. Mix thoroughly until the filling is well combined and aromatic.
Roll Out the Dough: Once risen, gently punch down the dough and turn it onto a lightly floured surface. Roll it out into a large 18×12 inch (45×30 cm) rectangle, about ¼ inch (6 mm) thick, preparing it for filling.
Spread the Filling and Roll: Evenly spread the garlic herb and cheese mixture over the rolled-out dough, leaving a ½-inch (1.25 cm) border clear along one long edge. Starting from the long edge opposite the border, tightly roll up the dough into a log shape. Pinch the seam firmly to seal it and place the log seam-side down.
Slice and Arrange: Using a sharp knife or dental floss, slice the 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 sliced pieces cut-side up, fitting them snugly to form a pull-apart bread.
Second Rise (Proofing): Cover the baking dish loosely and place it in a warm, draft-free spot for 30-45 minutes, or until the rolls have visibly puffed up and are touching each other, ensuring a soft, airy texture after baking.
Bake the Bread: Preheat the oven to 375°F (190°C). Remove the cover and bake the bread for 25-35 minutes or until the top is golden brown and the cheese filling is bubbling. If the bread browns too quickly, tent it loosely with aluminum foil to prevent burning.
Optional Glaze and Serve: Immediately after baking, brush the bread top with 2 tablespoons melted butter and sprinkle with fresh chopped parsley, if desired. Let the bread cool in the dish for 10-15 minutes on a wire rack before serving warm. Pull apart the swirled rolls and enjoy the rich melting flavors.

Notes

Ensure the milk is warm but not hot (105-115°F) to activate yeast properly without killing it.
You can substitute dried herbs for fresh if needed, but fresh herbs provide a brighter flavor.
Use high-quality mozzarella and Parmesan cheeses for the best flavor and melt.
If the bread browns too quickly in the oven, tent with foil to prevent burning while allowing the inside to cook fully.
This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
Reheat gently in the oven or microwave before serving to restore softness and melt cheese if stored.

Keywords: garlic herb cheese bread, swirled bread, pull apart bread, homemade bread, cheesy bread, garlic bread, herbed bread