Savory Cheddar Twist Bread
With rosemary herb butter and cheddar cheese, this Savory Cheddar Twist Bread will be your new favorite homemade bread recipe! This recipe is sponsored by Cabot Cheese, but my opinions are 100% my own.
Hi friends! We are long overdue for some homemade bread goodness around here. After my initial pandemic no-knead rosemary sea salt bread earlier in the year, I slacked on the homemade bread train. But this cheesy savory cheddar twist bread is going to make up for it. I promise you will not stop eating this.
Making homemade bread is something I love to do. There is nothing quite like the smell of fresh-baked bread wafting from the oven and filling your house. Is it easier to buy a loaf from the grocery store and call it a day? Sure. But once you try making it from scratch, you’ll never go back! My rosemary olive oil bread is proof of this.
I like both sweet and savory bread, but this time of year I (and I’m sure you) am loaded with tons and tons of sweets from cakes to cookies to pies; so I figured why not make something savory with spices, cheese, and a little bit of spice!
Using my favorite cheddar cheese from Cabot Cheese, this cheddar twist bread came to the rescue. If you are new here, then you should know I love me some Cabot Cheese and it is the only cheddar my husband will accept. This was way before we met and I just followed the train, rightfully so because they have the best!
Let’s get back to how to make homemade bread. I took some step by step pictures of the process as this twisted bread is an easy and fun bread to make.
How to Make Savory Cheddar Twist Bread
This bread starts with a simple bread dough that I added cheddar cheese. Because….why not!!! It does make for a rich dough and I would advise not to over knead. Let the dough rest, rise, and double in size.
While you are waiting for the dough to rise, you can make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs. You do have the range to customize this. Use your favorite herbs or even add in scallions. Set that mixture aside until your dough has finished rising.
Then on a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border on all sides.
Add some more grated cheddar cheese over the herb butter for good luck. Here, I used the new Roasted Garlic Cheddar Cheese.
Starting with the edge closest to you, roll the dough into a log. Pinch the dough tightly to seal the edges.
This next part can be a little tricky, but just follow the steps and you’ll be just fine! Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top attached.
Keeping the filling side up, twist or “braid” the logs together.
Pinch the ends together once you are done to hold the pieces in place.
See? That was not bad! At this point, you’d let the dough rise again in your loaf pan before baking until it’s golden brown!
I know a lot of us are intimidated to make bread at home. But it really couldn’t be easier, once you get yourself the right recipe and tools.
I love this bread best when it is served warm, with an extra dollop of that herb butter. Make sure to store your leftovers in an air-tight container at room temperature.
- 2 ½ - 3 cups all-purpose flour
- 1 cup grated Cabot’s Sharp Cheddar Cheese, divided
- 1/2 teaspoon kosher salt
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 2 large eggs, whisked together
- 1 stick (8 tablespoons) salted butter, at room temperature
- 2 cloves garlic, minced
- 1 spring fresh rosemary, finely chopped
- 1 spring fresh thyme, finely chopped
- 2-3 fresh sage leaves, finely chopped
- Egg wash (1 egg beaten with 1 tablespoon water), for brushing
- In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour, 2/3 cup grated cheese, and salt. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
- Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about an hour to an hour and a half.
- Meanwhile, make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs.
- On a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border.
- Sprinkle remaining 1/3 cup shredded cheddar cheese over the butter.
- Starting with the edge closest to you, roll the dough into a long log. Seal the edges.
- Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top attached.
- Keeping the filling side up, twist or "braid" the logs together. Pinch the ends together.
- Butter a large 9 x 5-inch loaf pan using baking spray. Transfer the bread carefully to the prepared loaf pan.
- Cover the bread in the pan with a kitchen towel and allow it to rise, until puffy but not doubled, about 30 minutes to an hour.
- Preheat oven to 400 degrees F. Brush the tops with egg wash. Bake the bread for 20 minutes, until the tops start to brown.
- Reduce the oven temperature to 350 degrees F and sprinkle the top with additional cheese, if desired. Continue baking for another 20- 25 minutes, until the bread is lightly browned. If it is browning too easily, tent a foil over the bread until it cooks completely.
- Remove from oven and let cool. Serve bread warm and store leftovers in an air-tight container at room temperature.
- You can use different herbs for the filling. Add in scallions as well if you like.
- This recipe easily doubles if you'd like to bake one to share.