Ingredients

3 ½ cups all-purpose flour

2 ¼ teaspoons active dry yeast

1 ¼ cups warm water

1 tablespoon sugar

1 teaspoon salt

2 tablespoons olive oil

4 garlic cloves, minced

2 tablespoons chopped fresh herbs (parsley, thyme, or rosemary)

4 tablespoons butter

1 cup shredded mozzarella cheese

¾ cup shredded sharp cheddar cheese

½ cup grated Parmesan cheese

Instructions

Step 1: In a large bowl, dissolve the yeast and sugar in warm water. Let it sit until frothy, about 5-10 minutes.

Step 2: Add flour, salt, and olive oil to the yeast mixture. Knead until a soft dough forms, about 8-10 minutes by hand or 5 minutes in a stand mixer.

Step 3: Cover the dough and let it rise in a warm place until doubled in size, approximately 1 hour.

Step 4: Meanwhile, melt butter in a saucepan over medium heat. Sauté minced garlic and herbs until fragrant, then remove from heat and let cool slightly.

Step 5: Roll out the risen dough into a large rectangle on a floured surface. Spread the garlic herb butter evenly over the dough.

Step 6: Sprinkle the mozzarella, cheddar, and Parmesan cheeses evenly across the buttered dough.

Step 7: Roll the dough up jelly-roll style, then slice it lengthwise down the middle to expose the layers. Twist the two halves around each other, keeping the cut sides facing up.

Step 8: Place the twisted dough into a greased loaf pan or onto a baking sheet. Cover and let rise another 30 minutes.

Step 9: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until the bread is golden brown and cooked through.

Step 10: Cool slightly before slicing and serve warm for the best flavor and texture.

Tips & Variations

For a more intense garlic flavor, roast the garlic before mixing it with the butter and herbs.

Try substituting fresh basil or oregano for the herbs to change up the flavor profile.

Use a combination of your favorite cheeses, such as fontina or provolone, for a unique twist.

If you don’t have fresh herbs, 1 teaspoon of dried herbs can be used instead.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 teaspoons and mix it directly with the flour without needing to dissolve it first.

How do I know when the bread is fully baked?

The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. An internal temperature of 190°F (88°C) also indicates it’s fully baked.