When I make this bread, my boyfriend will eat the whole loaf in one day. The bread is soft and fluffy on the inside, with a crispy cheese crust on top, and delish herb cheese swirling through the middle. I have tried every combination of cheese and herbs – my favorite is cheddar with green onions, but they’re all really good.
Guessipe
- 2 1/4 cups bread flour, plus more
- 1 tsp salt
- 3 TBSP sugar
- 1/2 cup water, lukewarm
- 1/2 cup buttermilk, lukewarm
- 2 1/4 tsp regular instant yeast
- 2 TBSP butter, melted
- 2 cups cheddar or mozzarella, shredded
- 1/2 cup parmesan, grated
- 1 TBSP dried oregano or 1 cup chopped green onions or 1 cup chopped cilantro
- 1/2 tsp garlic powder
Combine the flour, salt, and sugar in a stand mixer bowl.
Combine the water and buttermilk, and whisk in the yeast.
Add the buttermilk mixture and the melted butter to the stand mixer. Mix with the dough hook for a couple minutes until combined. Let stand 5 minutes.
Continue mixing the dough, adding a little flour at a time, until the dough comes together and isn’t sticky.
Transfer the dough to a lightly floured surface and knead for a couple minutes.
Form the dough into a ball, place in a bowl, and cover with plastic wrap. Allow to rise at room temp about 90 minutes.
Transfer the dough back to a lightly floured surface, dust with a little flour, and roll into a 16-inch x 10-inch rectangle. Spread the cheddar/mozzarella, parmesan, oregano/green onion/cilantro, and garlic powder evenly over the dough.
Starting at a short end, roll the dough into a cylinder and seal it.
Cut the cylinder in half lengthwise, then place the halves next to each other cut sides up. Pinch the far ends together. Lift the right side over the left side. Lift the right side over the left side again. Pinch the close end together.
Place in a parchment paper-lined loaf pan and bake at 350 degrees F for 45 minutes. Let cool for 1 hour.
