Cheddar Herb Swirl Bread

Name: Cheddar Herb Swirl Bread
Total time: 150 min
Ingredients: 1 tablespoon active dry yeast; 5 1/2 to 6 cups bread flour; 1 cup warm water (110–115°F); 1 cup whole or 2% milk; 1/4 cup unsalted butter, melted; 2 teaspoons salt; 3 tablespoons fresh dill, minced; 3 tablespoons fresh Italian parsley, minced; 3 cups shredded sharp cheddar cheese

Recipe GLPRa1b787650f35bb

Bread

150 min

Oven

SNAP eligible

A beautiful swirled loaf combining soft, pillowy bread dough with savory layers of sharp cheddar cheese and fresh dill and parsley. Perfect warm from the oven for sandwiches or alongside soup.

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Ingredients

1 tablespoon active dry yeast

5 1/2 to 6 cups bread flour

1 cup warm water (110–115°F)

1 cup whole or 2% milk

1/4 cup unsalted butter, melted

2 teaspoons salt

3 tablespoons fresh dill, minced

3 tablespoons fresh Italian parsley, minced

3 cups shredded sharp cheddar cheese

Directions

Pour 1 cup of warm water (110–115°F) into the bowl of a standing mixer. Sprinkle the active dry yeast over the water and stir gently. Allow the mixture to sit undisturbed for about 10 minutes to activate the yeast; the surface should become foamy.
With the mixer on low speed using the paddle attachment, add the melted butter, milk, and salt to the yeast mixture. Stir until combined.
Gradually add 5 1/2 cups of bread flour while the mixer is on low speed, stirring until a shaggy dough forms.
Switch to the dough hook attachment and knead on low speed for 8–10 minutes, until the dough becomes smooth and slightly tacky. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Cover the dough with plastic wrap or a clean kitchen towel and place it in a warm, draft-free location. Let it rise for about 1 hour, until nearly doubled in size.
Gently punch down the dough and allow it to rise again in the same warm location for about 1 hour. Once risen, divide the dough in half.
On a lightly floured counter, roll out one half of the dough into a rectangle slightly narrower than your loaf pan, about 1/6 to 1/8 inch thick.
Spread half of the minced dill and parsley evenly over the dough, then sprinkle 1 1/2 cups of the shredded cheddar cheese over the herbs, leaving a small border.
Tightly roll up the dough from one short end to the other, creating a spiral. Place the rolled dough seam-side down into a greased loaf pan.
Repeat steps 7–9 with the remaining dough, herbs, and cheese for the second loaf.
Preheat your oven to 375°F (190°C).
Cover both loaves with plastic wrap or a towel and let them rise in a warm place until they nearly double in size, about 30–45 minutes.
Remove the plastic wrap and sprinkle the remaining cheddar cheese over the top of each loaf.
Bake for 30–35 minutes, until the bread is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of 200°F (93°C) indicates the bread is fully baked.
Remove the loaves from the oven and let them cool in the pans for about 5 minutes before turning out onto a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a standard supermarket stock item at any Charlotte chain, making shopping trivial. The stated 150 minutes is honest for a yeasted bread with rise time, though expect real hands-on prep closer to 20 minutes spread across that window. Cost per serving runs around 40–50 cents depending on cheese quality, well within budget for a loaf that makes 8–10 slices. This reheats decently wrapped and microwaved, and the herb-cheddar combination is a reliable weeknight dinner bread or lunchbox addition, though it's not fussy enough to be memorable and doesn't anchor a whole meal on its own.