Ingredients
Scale
- 3 ½ cups (440g) strong white bread flour
- 1 packet (7g) active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 ¼ cups (300ml) warm water (about 110°F / 43°C)
- 3 tablespoons unsalted butter, melted (plus extra for brushing)
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves
- 1 ½ cups (150g) grated mature cheddar cheese (or a mix of cheddar and mozzarella for stretchiness)
- Optional: 2 tablespoons finely chopped parsley for extra colour and freshness
If you’d rather, you can swap the bread flour for all-purpose flour, though the texture will be slightly less chewy. For a dairy-free twist, use a vegan butter and a plant-based cheese alternative — I’ve tried this, and while not quite the same, it’s still very comforting.
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and set aside for about 5-10 minutes until it becomes frothy. This little ritual always reminds me of how my mum used to tell me to be patient — good bread takes time.
- In a large mixing bowl, sift together the bread flour and salt. Add the melted butter and the frothy yeast mixture. Use a wooden spoon or your hands to bring the dough together until it forms a rough ball.
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. I find this part quite meditative — there’s something grounding about working dough with your hands, like painting a canvas with flour.
- Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave it to rise in a warm spot for about 1 to 1 ½ hours, or until it has doubled in size.
- While the dough is rising, prepare the garlic herb butter: mix the minced garlic, chopped rosemary, thyme, and parsley (if using) with 2 tablespoons of melted butter. Set aside.
- Once the dough has risen, gently deflate it and roll it out on a floured surface into a rectangle roughly 12 by 16 inches.
- Brush the garlic herb butter evenly over the dough, then sprinkle the grated cheese generously on top. This is the moment when your kitchen will start to smell like my childhood — warm, inviting, and utterly mouthwatering.
- Starting from one of the longer edges, carefully roll the dough into a tight log. Pinch the edges to seal and cut the roll lengthwise down the middle, exposing the layers of cheese and herbs inside.
- Twist the two halves around each other, keeping the cut sides facing up so the swirls show. Then tuck the ends underneath and place the twisted loaf on a parchment-lined baking tray.
- Cover the loaf loosely with a tea towel and let it rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Brush the top of the loaf with any remaining melted butter for a golden, shiny crust.
- Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If you’re anything like me, you’ll be peeking through the oven door every few minutes, eager for that first slice.
- Allow the bread to cool slightly on a wire rack before slicing. This resting time lets the cheese set just enough so it’s gooey but not runny.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
