Cheddar Herb Swirl Bread

Cheddar Herb Swirl Bread makes any meal feel special and cozy with its ribbons of melting sharp cheese and fresh herbs tucked into tender homemade bread. The first time I baked these loaves, their aroma made everyone in my house drop what they were doing and gather around the oven. It is an inviting twist on classic bread that will earn raves at family brunches or on a quiet Sunday afternoon.

When I made this for a neighbor, she begged for the recipe after the first bite. Now it is my go-to bread for special weekends or as a gift for friends.

Ingredients

• Bread flour: Gives the bread structure and rise, go for a strong high-protein brand
• Active dry yeast: Vital for lift, check that it is still within its expiration date
• Whole or two percent milk: Creates a tender crumb, avoid skim for best texture
• Unsalted butter: Adds richness and moisture, use a good-quality sweet cream variety
• Fresh Italian parsley and dill: Deliver vibrant herbal lift, always choose bright green untouched sprigs
• Shredded cheddar: Fills the loaf with sharp tang, select an aged cheddar for deeper flavor

Instructions

Bloom the Yeast:

Pour warm water into the bowl of your stand mixer then sprinkle in the yeast and let it sit undisturbed for ten minutes until it looks foamy and creamy across the surface

Mix Wet Ingredients:

Add the melted butter, milk and salt to the bowl, stir gently with the paddle attachment on low just to combine

Form the Dough:

Slowly add in bread flour with mixer still on low, letting it come together as a slightly shaggy dough that just starts to come away from the sides

Knead Until Smooth:

Switch to the dough hook, knead on low speed eight to ten minutes until the dough is soft, smooth and just a little tacky, add a tablespoon or two more flour if it sticks to your hands

Let the First Rise:

Place the dough in a lightly greased bowl, cover it with a tea towel, let it rise in a warm draft-free spot for about an hour until doubled

Deflate and Second Rise:

Gently punch down the dough, cover and let it rise again for another hour for maximum airiness

Divide and Roll Out:

Divide the dough into two even pieces, roll each into a rectangle less wide than your loaf pan and about a quarter-inch thick

Add the Filling:

Sprinkle minced parsley, dill and shredded cheddar all over each rectangle, pressing lightly so it holds to the dough

Roll and Prepare for Final Rise:

Roll each rectangle up tightly starting from a short edge, pinch the seam then place into a greased pan seam side down

Final Rise Before Baking:

Loosely cover pans and let rise until the dough is nearly doubled and puffy, this may take thirty to forty five minutes depending on kitchen temperature, sprinkle a bit more cheese over the tops

Bake to Golden:

Bake at three seventy five for thirty to thirty five minutes, the tops should be deeply golden and bubbling lightly around the cheese

Cool and Slice:

Rest the loaves in their pans five minutes then tip out onto a rack and let cool completely before slicing for clean swirls

I have tried both fresh and dried dill in this bread and much prefer the punch of fresh. My favorite time making this recipe was at my grandmother’s house where we picked parsley from the garden and baked bread together until the kitchen was warm and smelling of cheese.

Storage and Leftover Tips

Once completely cooled wrap the loaves in foil to keep them moist at room temperature for up to two days. Refrigerate if you want slices to last up to five days. Frozen slices or whole loaves thaw beautifully if wrapped in foil and left on the counter overnight for perfectly fresh bread in the morning.

Easy Ingredient Swaps

If you do not have fresh herbs you can try a blend of dried Italian seasoning. Swap the cheddar for smoked gouda or provolone for a new spin. Mix in chives or thyme to add extra dimension to your bread.

Perfect Ways to Serve This

An old favorite is to toast thick slices and slather with good salted butter. Makes incredible sandwich bread for roast turkey or ham. Try a grilled cheese using this bread with a swipe of whole grain mustard for extra tang.

Baking this bread has made me a firm believer in the magic of fresh yeast and herbs for transforming simple ingredients into something unforgettable. Once you try a slice warm from the oven you will want to make it for every occasion from brunch to dinner parties.

Recipe Q&A

→ How should I store the bread?

Let the loaf cool completely, then wrap in plastic or place in an airtight container at room temperature for up to three days.

→ Can I substitute other herbs?

Yes, try chives, thyme, or basil for a different flavor twist with the cheddar cheese.

→ What type of cheddar is best?

Use sharp or medium cheddar for bold flavor, and shred it freshly for best melting.

→ Can I freeze this bread?

Absolutely. Once cooled, slice and wrap well before freezing for up to two months. Thaw at room temperature.

→ How do I ensure an even swirl?

Roll out the dough evenly and distribute herbs and cheese in a uniform layer before rolling up tightly.

→ Is it possible to make without a stand mixer?

Yes, you can knead the dough by hand until smooth and springy, though it may take a bit longer.