Swirled Garlic Herb Cheese

This swirled garlic herb and cheese bread is a comforting, flavorful treat that feels both rustic and indulgent. Soft dough envelops a buttery garlic-herb mixture layered with stretchy mozzarella and sharp cheddar, twisted into an eye-catching swirl that’s golden and crisp on the outside and ooey gooey inside. It’s perfect as a side, an appetizer, or just something cozy to nibble on any time.

I still remember making this for the first time during a quiet rainy afternoon. Now it is a regular request from my nieces when they visit.

Ingredients

• All purpose flour: adds structure and strength to the dough. Choose a quality flour with good protein content for a tender but firm crumb
• Instant yeast: ensures a quick and reliable rise, so the dough puffs up nicely without a long wait
• Sugar: helps activate the yeast and balances flavor providing a subtle sweetness
• Salt: enhances all the flavors in the bread by bringing out the taste of garlic and cheese
• Warm milk: keeps the dough tender and rich, but it should be just warm so as not to kill the yeast
• Butter: gives the dough softness and the filling richness. Use unsalted butter so you can control salt levels
• Egg: adds moisture and gives the dough structure helping it rise better and giving it a soft texture
• Garlic: brings bold savory flavor, fresh minced is best but garlic powder works in a pinch
• Dried oregano and basil: add aromatic warmth. Use fresh herbs if available for a brighter flavor, especially in spring and summer
• Mozzarella: melts smoothly and gives that irresistible cheese pull that makes the bread addicting
• Cheddar or Parmesan: adds sharp flavor and depth balancing the mild mozzarella with a tangy kick

Instructions

Make the Dough:

Mix flour yeast sugar and salt in a large bowl then add warm milk melted butter and egg. Stir until a sticky dough forms and knead on a floured surface for several minutes until smooth and elastic. Place in a greased bowl cover and let rise in a warm place for about one hour or until doubled in size

Mix the Garlic Herb Butter:

In a small bowl combine the softened butter minced garlic oregano basil and salt until smooth and fragrant. This fragrant herb butter is what makes each bite special

Roll and Fill:

After the dough has risen roll it into a large rectangle about the size of a baking tray. Spread the garlic herb butter evenly from edge to edge. Sprinkle the shredded mozzarella and cheddar or Parmesan generously over the butter. Make sure you distribute the cheese evenly so every bite has melting pockets of cheesy goodness

Shape the Bread:

Roll the dough tightly from the long end into a log then carefully slice the log lengthwise into two long pieces. Twist the two strips together so the cheese and herbs show in the layers. Place the twisted dough in a greased loaf pan or arrange it freely on a baking sheet. The twisting adds both flavor and beautiful visual texture

Second Rise and Bake:

Cover the shaped loaf and let it rest for about thirty minutes. Preheat the oven to three hundred seventy five degrees Fahrenheit. Bake until the loaf is golden brown and the cheese is bubbling usually around thirty minutes. Don’t rush the second rise, it ensures the bread stays soft and fluffy

Cool and Serve:

Let the bread rest for at least ten minutes before slicing. Serve warm and enjoy the cheesy layers and buttery garlic in every bite. The cooling time lets the cheese set slightly so it doesn’t all ooze out when you cut into it

I always use mozzarella as the base because of its meltiness and I remember once trying fresh rosemary instead of oregano which gave the loaf a cozy pine scent we loved during the holidays. The blend of herbs really defines the character of this bread and experimenting with different ones can bring new excitement to this classic.

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days. If you need to keep it longer wrap it well and refrigerate but reheat in the oven so the crust stays crisp and the inside soft. This bread freezes very well if wrapped in foil and sealed in a freezer bag for up to two months. Thaw before reheating for best results.

Ingredient Substitutions

Use Greek yogurt instead of butter in the dough for a tangy flavor that also adds moisture. Swap mozzarella with provolone or gouda for a deeper or smokier flavor profile. Fresh herbs like thyme, rosemary, or parsley can replace dried oregano and basil for a fresher, garden-like aroma especially in spring and summer months.

Serving Suggestions

This bread pairs wonderfully with creamy soups such as tomato bisque or potato leek soup. Slice it for mini sandwiches loaded with grilled vegetables or roasted meats for a tasty snack or light meal. Toast slices lightly with a drizzle of olive oil for an easy party appetizer that will disappear fast.

Be patient with the rises and bake until the crust is deep golden for the best texture. Serve warm so the cheese is melty and the herbs are aromatic.

Common Questions About Recipes

→ What herbs work best in this bread?

Oregano and basil add aromatic warmth, while rosemary, thyme, or Italian seasoning blends offer great flavor variations.

→ Can I use store-bought dough for this bread?

Yes, pre-made pizza or bread dough can be used for a quicker version. Allow it to come to room temperature before shaping and filling.

→ How do I keep the bread soft after baking?

Let it cool slightly, then wrap in a clean towel or foil. Store in an airtight container after fully cooled to maintain softness.

→ Is freezing the loaf possible?

Yes, after baking and cooling, the bread can be tightly wrapped and frozen for up to two months. Reheat in the oven to serve warm.

→ Can I shape the loaf differently?

Absolutely! Try braiding, making rolls, or using a round pan to create a pull-apart bread presentation.