Cheddar Herb Swirl Bread (Printable Format)
Savory bread layered with cheddar, Italian parsley, and dill for a flavorful swirl.
# Needed Ingredients:
→ Dough
01 -
1 cup warm water
02 -
1 tablespoon active dry yeast
03 -
1 cup whole or 2% milk
04 -
1/4 cup unsalted butter, melted
05 -
2 teaspoons salt
06 -
5 1/2 to 6 cups bread flour
→ Filling
07 -
3 tablespoons minced Italian parsley
08 -
3 tablespoons minced dill weed
09 -
3 cups shredded cheddar cheese
# Preparation Steps:
01 -
Combine warm water and active dry yeast in a stand mixer bowl. Stir gently and allow to bloom for 10 minutes.
02 -
Add melted unsalted butter, milk, and salt to the yeast mixture and mix on low speed using the paddle attachment.
03 -
Gradually incorporate 5 1/2 cups of bread flour while mixing on low until a shaggy dough forms.
04 -
Switch to dough hook and knead on low speed for 8 to 10 minutes to develop a smooth, slightly tacky dough. Add more flour if necessary.
05 -
Cover bowl with plastic wrap or a towel and place in a warm, dry area. Let the dough rise for approximately 1 hour.
06 -
Gently punch down the dough and allow it to rise again for about 1 hour, covered.
07 -
Divide dough into two equal portions. On a lightly floured surface, roll each portion into a rectangle, slightly narrower than your loaf pans and about 1/6 to 1/8 inch thick.
08 -
Evenly distribute minced parsley, dill, and shredded cheddar cheese over each dough rectangle.
09 -
Roll each rectangle tightly and place in greased loaf pans, seam side down.
10 -
Cover and let loaves rise until doubled in size, approximately 30 to 45 minutes. Sprinkle additional shredded cheddar over the top if desired.
11 -
Preheat oven to 375°F (190°C). Bake loaves for 30 to 35 minutes, until golden brown and set.
12 -
Allow loaves to cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Supplementary Details:
01 -
For optimal texture, avoid over-flouring the dough; it should remain slightly tacky after kneading.