I love this bread because it’s soft, rich, and packed with flavor from the inside out. The roasted garlic and herbs give it an aroma that fills my kitchen, while the swirls of melted mozzarella make it indulgent and satisfying. It’s also surprisingly simple to make and looks impressive when sliced. I often make it for family dinners or when I want something special to share with guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup warm milk 2 ¼ tsp active dry yeast 2 tbsp granulated sugar 2 large eggs 4 tbsp unsalted butter, softened 3 ½ cups all-purpose flour 1 tsp salt 2 tbsp unsalted butter (for filling) 3 cloves garlic, finely minced 2 tbsp chopped fresh herbs (thyme, parsley, or rosemary) 2 cups shredded mozzarella cheese 1 large egg (for egg wash) 1 tbsp water (for egg wash)
Directions
I start by mixing the warm milk, sugar, and yeast in a bowl and letting it sit for about 10 minutes until it becomes foamy.
I then add the eggs, softened butter, flour, and salt. I knead the dough until it’s smooth and elastic, then cover it and let it rise for about 1 hour.
While the dough rises, I melt the butter in a pan, add the minced garlic, and cook it for 2 minutes until fragrant. I stir in the chopped herbs and set it aside to cool slightly.
Once the dough has risen, I roll it out into a large rectangle on a floured surface. I brush it evenly with the garlic herb butter and sprinkle mozzarella cheese over the top.
I roll the dough tightly into a log, slice it lengthwise, and twist the two halves together with the cut sides facing up to show the layers of cheese and herbs.
I place the twisted loaf into a greased pan and let it rise again for 30–40 minutes.
I preheat the oven to 350°F (175°C), brush the loaf with the egg wash (egg mixed with water), and bake it for 35–40 minutes until golden brown and bubbling.
After baking, I let it cool for about 15 minutes before slicing so the layers stay intact. I serve it warm and enjoy every gooey bite.
Servings and Timing
This recipe makes one large loaf, which serves about 8–10 slices. The total time is around 2 hours and 10 minutes—1 hour and 30 minutes for prep and rise time, and 40 minutes for baking.
Variations
I like to switch things up by using different cheeses such as cheddar, provolone, or Monterey Jack. Sometimes I add a sprinkle of grated Parmesan before baking for extra flavor. If I want a little heat, I mix in a pinch of crushed red pepper flakes with the herbs. For a more rustic touch, I use a combination of fresh rosemary and thyme.
Storage/Reheating
I store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I’m ready to reheat, I warm slices in a 300°F oven for about 8–10 minutes, which keeps the crust crisp and the cheese gooey. It can also be frozen for up to 2 months—just wrap it tightly in plastic wrap and foil.
FAQs
Can I make the dough ahead of time?
Yes, I can make the dough the night before and let it rise slowly in the refrigerator overnight.
What kind of herbs work best?
I love using a mix of fresh thyme, parsley, and rosemary, but basil or oregano also taste great.
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast. I just skip the proofing step and mix it directly into the flour.
How do I know when the bread is done baking?
I look for a deep golden color on top and check that it sounds hollow when tapped on the bottom.
Can I use pre-shredded cheese?
I prefer shredding my own because pre-shredded cheese often has a coating that prevents smooth melting.
Can I make this bread without eggs?
Yes, I can substitute the eggs with ¼ cup of yogurt or sour cream, though the texture will be slightly denser.
How do I keep the bread from unraveling while twisting?
I make sure to roll the dough tightly and pinch the ends together before placing it in the pan.
Can I add other fillings?
Absolutely! I sometimes add cooked spinach, sun-dried tomatoes, or caramelized onions for extra flavor.
What type of pan should I use?
A standard loaf pan works best, but I can also bake it in a round cake pan for a different presentation.
How should I serve this bread?
I like to serve it warm alongside pasta dishes, soups, or even with a little marinara sauce for dipping.
Conclusion
This swirled garlic herb and cheese bread is everything I love about homemade baking—soft, buttery layers filled with melted cheese and aromatic herbs. I enjoy how beautiful it looks when sliced and how comforting it tastes fresh from the oven. Whether I’m serving it with dinner or eating it on its own, this bread always brings warmth and joy to my table.
A soft, golden loaf swirled with melted mozzarella, fragrant herbs, and buttery garlic—this homemade bread is rich, fluffy, and irresistibly flavorful, perfect as a side or enjoyed on its own.
Ingredients
1 cup warm milk
2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar
2 large eggs
4 tablespoons unsalted butter, softened
3 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter (for filling)
3 cloves garlic, finely minced
2 tablespoons chopped fresh herbs (thyme, parsley, or rosemary)
2 cups shredded mozzarella cheese
1 large egg (for egg wash)
1 tablespoon water (for egg wash)
Instructions
In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 10 minutes until foamy.
Add eggs, softened butter, flour, and salt. Knead the dough until smooth and elastic. Cover and let rise for 1 hour.
While the dough rises, melt butter in a pan and sauté minced garlic for 2 minutes until fragrant. Stir in chopped herbs and set aside to cool.
Once the dough has risen, roll it out into a large rectangle on a floured surface.
Brush the dough evenly with garlic herb butter, then sprinkle mozzarella cheese over the top.
Roll the dough tightly into a log, slice it lengthwise, and twist the two halves together with the cut sides facing up.
Place the twisted loaf into a greased loaf pan. Cover and let it rise for another 30–40 minutes.
Preheat oven to 350°F (175°C). Mix egg and water to make an egg wash, then brush over the top of the loaf.
Bake for 35–40 minutes until golden brown and bubbling.
Allow the bread to cool for about 15 minutes before slicing. Serve warm.
Notes
For variation, use cheddar, provolone, or Parmesan cheese for added flavor.
Add crushed red pepper flakes for a subtle heat.
Dough can be made ahead and refrigerated overnight for convenience.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Freeze for up to 2 months—wrap tightly in plastic and foil.
Reheat in a 300°F oven for 8–10 minutes to keep crust crisp and cheese gooey.
