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Each slice of this twisted bread loaf shows off lovely cheese and herb spirals, making it a showstopper that tastes as good as it looks. The rich dough stands up better than brioche, creating the ideal base for tangy cheddar and fragrant herbs, all coated with garlicky butter before it turns golden brown in the oven.
I tried making swirled bread many times before figuring out that the right mix of enriched dough plus proper folding techniques gives you both stunning looks and amazing flavor.
Key Ingredients
- Bread flour: Makes up the main structure with its higher protein levels (12-14%) that build strong gluten networks. This extra protein helps the dough hold all that cheese and herbs while staying light and fluffy inside.
- Room temperature buttermilk: Adds softness to the bread and its light sourness boosts the savory taste. The acid helps soften the gluten while its fat makes the bread richer than plain milk could.
- Fresh garlic: Needs to be chopped very small so it spreads evenly without any overwhelming chunks. Pick firm bulbs with no sprouts, since older garlic gets bitter. You'll want 4-5 big cloves, which makes about 2 tablespoons when minced.
- Sharp cheddar cheese: Grate it yourself right before using - the bagged stuff has coatings that stop it from melting right. Go for cheese aged at least 12 months for stronger flavor and those yummy crunchy bits throughout.
- European-style butter: Has more fat than American butter, giving better flavor and texture. The dough needs it softened, and the filling should be even softer so it spreads easily.
Instructions Steps
- Mix Up Your Dough
- Start with everything at room temp, especially the buttermilk and eggs, so they blend smoothly. In your mixer bowl, mix the buttermilk with yeast and sugar and let them hang out briefly. Toss in the eggs, then slowly add flour and salt. Don't worry if it looks messy at first - it'll come together. Last, drop in small chunks of butter one at a time, waiting until each disappears before adding more.
- Let It Rise Right
- Put plastic wrap tightly over the dough so it doesn't dry out. Find a warm spot around 75°F. Your dough should puff up to twice its size and feel light when you poke it gently. This usually takes about two hours, maybe longer if your kitchen's cool.
- Get Your Filling Ready
- While waiting, mix soft butter with chopped garlic and fresh herbs. It should be easy to spread but not runny. Wait to grate your cheese until just before you need it so it melts perfectly.
- Form Your Loaf
- Roll the dough into a rectangle on a lightly floured counter. Spread herb butter all over, leaving a small edge. Sprinkle cheese everywhere, then roll it up from the long side, pinching the edge closed. Now for the magic - cut the log down the middle lengthwise, but keep one end connected.
- Twist It Up
- Gently wrap the two cut pieces around each other, keeping the cut sides up so you can see all those pretty layers. This creates those gorgeous swirls that make this bread special. Make sure to seal the ends well so they don't come apart while baking.
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Storage and Serving
This bread tastes best right out of the oven when the cheese is all melty and the herbs smell amazing. That said, it'll stay good for two days at room temp if you wrap it up tight. Pop slices in a warm oven briefly to bring back that fresh-baked feel. For an extra treat, serve with more salted butter or good olive oil for dipping.
Making It Your Own
You can stick with the same method but play with different flavors. Try mixing gruyere with parmesan, or swap in rosemary and sage. Throw in some sun-dried tomatoes or caramelized onions to add more depth to your filling.
After tweaking this bread many times, I've learned success comes down to the small stuff - getting the butter mixed in just right, developing the gluten well, and shaping everything carefully. This creates bread that looks fantastic and tastes incredible. Serve it with pasta or just tear off chunks and enjoy it alone - either way, it shows how homemade bread can be simple yet impressive.
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Frequently Asked Questions
- → Can I make this ahead of time?
- You can get the dough ready and finish the first rise a day early, then stick it in the fridge overnight. Just let it warm up to room temp before you shape it.
- → Can I use dried herbs instead of fresh?
- Fresh herbs taste way better, but dried will work in a pinch - just use about a third of what the recipe calls for.
- → Why do ingredients need to be room temperature?
- When stuff's at room temp, your dough rises better and you'll get a nicer texture in your finished loaf.
- → How do I know when the bread is done?
- Look for a nice golden top, and when you tap the bottom, it should sound empty inside.
- → Can I freeze this bread?
- For sure! Wrap it up tight and freeze for up to 3 months. Just thaw it out and warm it in the oven before you serve it.