Cheddar Herb Swirl Bread
Cheddar Herb Swirl Bread is a lacto ovo vegetarian recipe with 16 servings. One portion of this dish contains about 11g of protein, 11g of fat, and a total of 278 calories. For 41 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. 475 people were glad they tried this recipe. A mixture of salt, whole milk, dill weed, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Will Cook for Smiles. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is not so tremendous. If you like this recipe, you might also like recipes such as Cheddar Herb Swirl Rolls, Herb Swirl Bread, and Cheddar-Sriracha Swirl Bread.
Servings: 16
Ingredients:
1 Tbs active dry yeast
5 1/2 – 6 cups bread flour
3 Tbsp minced dill weed
3 Tbsp minced Italian parsley
2 teaspoons salt
3 cups of shredded cheddar
1/4 cup unsalted butter, melted
1 cup warm water
1 cup milk, whole or 2%
Equipment:
bowl
loaf pan
oven
Cooking instruction summary:
Pour a cup of warm water into the bowl of a standing mixer. Add the yeast and stir gently. Give it about 10 minutes to bloom.Stir in melted butter, milk and salt into the water, on low speed with paddle attachment.While mixer is on low, gradually add 5 1/2 cups of the flour and stir to form a shaggy dough. Switch to dough hook attachment and knead it on low speed for 8-10 minutes to form a smooth, slightly tacky dough. If the dough is too sticky, add a little more flour.Cover the dough with a saran wrap or a towel and place in the warm dry place. Let rise for about an hour. Punch the dough once and let it rise once again, for about an hour. Divide dough into two pieces. Roll the dough out on the counter. Make sure that the dough is a little less wide than your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.Spread minced herbs and cheese all over the dough, evenly. Roll up the dough and place it in the greased loaf pan, seam side down. (Don't be like me and forget to place it seam down, wink!)Repeat with the other half of the dough.Preheat the oven to 375.Let the loaves rise until about double in size, about 30-45 minutes. Sprinkle with some more cheese over the top.Bake bread for 30-35 minutes.
Step by step:
1. Pour a cup of warm water into the bowl of a standing mixer.
2. Add the yeast and stir gently. Give it about 10 minutes to bloom.Stir in melted butter, milk and salt into the water, on low speed with paddle attachment.While mixer is on low, gradually add 5 1/2 cups of the flour and stir to form a shaggy dough. Switch to dough hook attachment and knead it on low speed for 8-10 minutes to form a smooth, slightly tacky dough. If the dough is too sticky, add a little more flour.Cover the dough with a saran wrap or a towel and place in the warm dry place.
3. Let rise for about an hour. Punch the dough once and let it rise once again, for about an hour. Divide dough into two pieces.
4. Roll the dough out on the counter. Make sure that the dough is a little less wide than your loaf pan. Try to make the dough about 1/6th to 1/8th of an inch think.
5. Spread minced herbs and cheese all over the dough, evenly.
6. Roll up the dough and place it in the greased loaf pan, seam side down. (Don't be like me and forget to place it seam down, wink!)Repeat with the other half of the dough.Preheat the oven to 37
7. Let the loaves rise until about double in size, about 30-45 minutes. Sprinkle with some more cheese over the top.
8. Bake bread for 30-35 minutes.
Nutrition Information:
covered percent of daily need
