You won't believe the goodness of this cheddar swirl bread with the first bite! Tender and fluffy yeast dough with savory cheddar cheese swirls. Sign me up!
Listen. I have a weakness for crunch cheesy savory things. And while this cheddar swirl bread isn't crunchy. It hits all those other cravings HARD and I AM HERE FOR IT!
I didn't really even know what to call this recipe. It is shaped and made like a loaf of bread but as soon as you slice into it you are hit with a gorgeous cheddar herb roll and you will lose all self-control.
I am just warning you!
How to Make Cheddar Swirl Bread.
This recipe starts off with a traditional yeast dough. It requires several risings and some time, but trust me....it is so worth it!
- Combine yeast, 1 /2 cup of water, and sugar. Let rest in a large stand mixer for 5-10 minutes until bubbly.
- Add the rest of the water, salt, and oil. Start the mixer with the dough hook on and slowly add flour. Once all the flour is added, knead for 5 minutes (with a dough hook or by hand). If the dough is still sticky add in the last 1-2 more tablespoons of flour.
- Oil a large bowl with oil. Add in the dough and cover on all sides with oil. Set in a warm dry place with a towel on top and let rise for 1 hour or until doubled.
- Punch the bowl down. Divide into 2 equal size pieces. Form into round balls and let rest on the counter under a towel for 30 minutes.
- In a bowl add in the shredded cheese, paprika, and garlic powder. Toss to combine.
- Roll each dough ball out into a large rectangle. Spread some of the melted butter gently on the dough. Spread half the cheese mixture on each roll. Press in gently. Roll each roll longways tightly (like making a cinnamon roll). Seal the edges and ends tightly.
- Place the seam side down on a baking sheet lined with parchment paper and let rise again for about an hour.
- Preheat oven to 400 degrees.
- Place in the oven and bake for 20 minutes.
- When finished, take the bread out of the oven and brush the tops with melted butter.
- Let cool for 5 minutes, slice, and serve.
Tips for Making Cheddar Swirl Bread
I learned a couple of things along the way to help in the bread-making process.
- Make sure you have fresh yeast. If your yeast is old then the dough will not rise properly. Resulting in a sunken dense loaf. If your yeast does not bubble at the beginning of the recipe with water and sugar, your yeast is bad and you need fresh. Always store your yeast in the fridge too to keep it fresh.
- Use a high-powered stand mixer. Bread dough is tough and it requires a lot of power from a stand mixer. My Kitchen Aide honestly isn't strong enough. I use my Nutrimill Artise mixer for any bread I am doing. If your mixer is struggling, remove and kneed by hand. Don't blow out your mixer motor.
- Don't rush the rises. I know it is a lot of time for rising and a time-intensive recipe. But trust me it is worth it! The patience will pay off!
- Roll tightly. When you are rolling your loaf, make sure you do it as tightly as you can. This will help prevent the seams busting while baking and to get the swirl as tight as you can. The swirl will likely gap and you may have a bit of an explosion of come cheese in the oven - but don't worry - it still tastes delicious!
Can I Make Cheese Bread Ahead of Time?
Yes! There are two ways to go about it.
ONE - FREEZING THE BREAD DOUGH
Once you have done the first rise (step 4), punch down in the middle and shape into a ball. Wrap tightly in plastic wrap 3 times and place inside a freezer-safe bag. Store in the freezer for up to 3 months.
When ready to continue, remove from the freezer and let thaw in the fridge for 24 hours. Remove from the fridge, unwrap, punch down to release any air bubbles, and continue with the directions from the recipe from step 4 on.
TWO - MAKING THE DAY BEFORE
If making the day before, make it all the way up to step 9. Place both loaves on a baking sheet lined with parchment paper and wrap tightly in plastic wrap. Store in the fridge overnight. When ready to make the next day, let sit on the counter to come to room temperature and rise for 1-2 hours, and bake as directed.
Yes. When the cheese bread is baked and fully cooled, wrap tightly in plastic wrap 3 times and aluminum foil on the outside. Store in the freezer for up to 3 months. When ready to eat, place in the fridge to thaw for 24 hours. Remove unwrap and place in a 200-degree oven for 10 minutes to warm back up. Slice and serve!
Place leftovers in the fridge wrapped tightly for 2 days.
More Bread Recipes
- Cheesy Breadsticks
- Homemade Yeast Rolls
- Easy Homemade Monkey Bread
- Whole Wheat Rosemary No-Knead Bread
- 1 Hour Wheat Dinner Rolls
- Potato Rolls