Cheese Herb Twist Bread (Print Version)
# Ingredients:
→ Base for the Dough
01 -
2 1/4 teaspoons active yeast
02 -
3 eggs
03 -
3/4 cup milk, warmed
04 -
1 teaspoon of kosher-style salt
05 -
2 tablespoons of honey
06 -
3 1/2–4 cups of all-purpose flour
→ Cheese and Herb Filling
07 -
1/3 cup fresh herbs, chopped (basil, thyme, oregano, sage)
08 -
1/4 cup grated parmesan
09 -
2 garlic cloves, minced
10 -
1 cup mozzarella, shredded or cubed
11 -
2 cups of shredded cheddar
# Instructions:
01 -
Stir together the milk, yeast, and honey. Allow it to sit for a few minutes until it’s foamy. Add in the eggs, the salt, and about 3 1/2 cups of flour. Use the dough hook to knead—it should be smooth, so sprinkle a bit more flour if it’s sticky.
02 -
Cover the bowl with a cloth and rest it at room temperature. Wait around 1 hour or until the dough has doubled in size.
03 -
In a bowl, toss together the cheeses, garlic, and all the herbs.
04 -
Flatten out the dough so it’s a rectangle, about 12x18 inches. Spread the cheesy herbs on top, roll it into a log snugly, and then slice it lengthwise. Twist the halves together and curl it into a round shape. Put this onto a baking sheet lined with parchment.
05 -
Cover the twisted round for 15 minutes. Bake it in a 350°F oven for about 30-35 minutes, until it’s nicely browned.
# Notes:
01 -
For the best taste, serve it warm while the cheese is gooey.
02 -
If using dried herbs instead, halve the quantity.