Garlic Herb and Cheese Bread: My Go-To Cheesy Homemade Loaf
Let’s Be Honest—Bread’s the Main Event
Every time I bake this Garlic Herb and Cheese Bread, there’s this moment—I’m perched near the oven just waiting for that first whiff; it smells like Sunday at grandma’s—except with more cheese and (if I’m honest) less patience. I first made this on a rainy day when my friends braved the weather for board game night. Halfway through Uno, the scent had everyone putting down their cards and hovering in the kitchen. Someone even asked if I’d opened a bakery. Sometimes, I joke this recipe is the only reason my siblings show up for family visits. (Can you blame them?)
Why I Keep Coming Back to This Bread
I make this recipe when there’s a chill in the air, or just when I feel like showing off with zero effort. My family goes positively bonkers for this (and honestly, it’s the only way I can get my brother to eat anything green). I used to shy away from breads with yeast because I thought they were fussy; turns out, you just need the right distractions and maybe an extra load of cheese. Oh, and those cheese strings on top? That’s where my neighbor—who apparently has bread-radar—shows up “just to chat.”
Here’s What You’ll Need (But Don’t Stress)
- 2 ½ cups all-purpose flour (sometimes I use bread flour, but regular does fine)
- 1 packet (2 ¼ tsp) instant yeast—or active dry, honestly, but proof it first if you do
- 1 tsp sugar (my nan says caster, I use whatever’s on the bench)
- ¾ cup warm water (warm like a bath; not a hot tub)
- 2 tbsp olive oil (I’ve used melted butter in a pinch)
- 1 ½ tsp salt
- 4 cloves garlic, minced (my best mate uses garlic powder and claims it’s just as good)
- 1 ½ cups shredded cheese—cheddar, mozzarella, or whatever’s left in the fridge, though I did try halloumi once… would not repeat
- A big handful of chopped fresh parsley (or dried if you’re in a rush)
- 1 tsp Italian herbs (or just pinch from every herb jar in the cupboard; nobody’s judging)
- Optional: 2 tbsp softened butter for brushing the top (totally worth it)
How I Actually Throw This Together
- Mix flour, yeast, sugar, and salt in a big bowl. If using active dry yeast, mix it with the warm water and wait for it to look a bit bubbly; otherwise, just toss it in. There’s always that moment where it seems too dry—just keep going.
- Add warm water and olive oil, mixing until it’s mostly combined. Sticky? That’s alright. If it’s too dry, add another splash or two of water; too wet? Add a sprinkle more flour. I use my hands—feels better than a spoon, honestly.
- Knead for about 6–8 minutes on a lightly floured bench, until it’s smooth-ish. I check if it springs back when poked, but don’t get up in arms if it doesn’t—this bread’s forgiving.
- Toss the dough in a bowl, cover with a tea towel (or shower cap, if you lost all your cling film like me), and let it rise somewhere warm. Maybe 45 minutes or til doubled. Go put the kettle on while you wait.
- Punch it down gently. Mix in garlic, cheese, parsley, and herbs. You could knead these in, but sometimes I just kind of press it all in, folding over as I go. It looks a bit messy but trust me, it sorts itself out.
- Shape the dough into a rough loaf (or plonk it in a greased loaf tin—whatever). Let it rest/rise another 20 mins. I clean the kitchen during this bit, or more realistically, scroll my phone.
- Preheat oven to 375°F (190°C). Brush with butter if you’re feeling fancy, and maybe scatter extra cheese on top. Gets that golden bubbly crust (my favorite part).
- Bake for 28–34 minutes, until golden and your kitchen smells like heaven (okay, maybe 32 mins is my sweet spot, but ovens have minds of their own).
- Let it cool a little—or don’t. I usually burn my tongue on the first slice ‘cause I can’t wait.
Stuff I’ve Learned Making This
- Bread flour makes it a bit fluffier, but standard works fine.
- Grating your own cheese melts better—but I won’t judge pre-grated users. Sometimes I use both if the bag’s running low.
- I’ve tried both fresh and dried herbs. If you’re using dried, use a bit less—otherwise it’s a total herb takeover.
Variations I’ve Dabbled With (And the Fails)
- Adding chopped jalapeños for a kick—surprisingly great with sharp cheddar.
- Swirling in a spoonful of pesto. Not bad, but a tad oily for my taste (let me know if you find a trick for that).
- Sun-dried tomatoes once, except they made the dough weirdly dense. Wouldn’t recommend unless you’re a tomato fanatic.
- Trying it gluten-free? I did with a cup-for-cup blend. Tasted nice but was more crumbly (so maybe not for sandwiches!).
What Kit You’ll Need (Or Kinda Need)
- A mixing bowl (don’t sweat if it’s too small, just mix slow or you’ll be covered in flour dust)
- Loaf tin or a basic baking tray—either’s fine, I use a tray when my tin’s busy with banana bread
- Sharp knife to score the top (optional—but gives those bakery vibes)
- Pastry brush for butter, but a spoon works in a pinch (or even your fingers, if you like a bit of mess)
How Long It Keeps (But It’ll Probably Disappear)
Technically, tightly wrapped, this loaf keeps 2–3 days at room temp. You can freeze slices (in theory), but honestly, in my house it never lasts more than a day! Just toast leftovers in the morning and slap some eggs on top.
How I Love to Serve This Bread
We usually rip chunks straight off and dunk them in soup—especially tomato or creamy broccoli. Makes a smashing grilled cheese too. My cousin swears by topping it with a runny poached egg for breakfast. Frankly, I could eat it plain with nothing but salty butter.
What I’d Tell My Past Self (Don’t Rush It!)
- I once tried to skip the second rise… the bread turned out weird, dense, and the cheese barely mixed in. Worth the extra 20 minutes, promise.
- Letting it cool before slicing (at least a bit) keeps it from squishing down and losing all that glorious steam.
- Don’t overstuff with cheese—tempting, I know, but it leaks out and makes the crust tough in spots. Less is sometimes more (well, almost).
Bread Curiosities—Your Real-Life Questions
“Can I use a stand mixer for this?”
Yeah, if you’ve got one! Actually, I find it works better if you mix by hand for this one, but honestly do what keeps your kitchen cleaner.
“My dough’s super sticky—is that normal?”
Honestly, yes. Add flour a spoonful at a time, but don’t panic if it’s a little tacky. Sticky dough = moist bread, most of the time.
“What’s the best cheese for this?”
Tricky! I tend to use a half-and-half mix of mozzarella and sharp cheddar for pull and flavor; though a mature Red Leicester adds a punch too (not easy to find here, but worth it if you do!).
“Could I just use garlic powder?”
Sure thing. I do about 1 teaspoon, but fresh is nicer if you have it. Sometimes I do both, if I want to really whack people with garlic flavor.
And—if you’re curious about shaping or baking bread, I really like the tips on King Arthur Baking. For picking cheesy combos, The Kitchn’s cheese bread round-up is worth a peek. Actually, if you want a full-on bread adventure, just look up Claire Saffitz’s sourdough saga—hours disappear, trust me.
Anyway! If you try this, I’d honestly love to hear how it goes, even if you invent a stranger version than mine. Drop your tips (or your flops). Good bread’s meant for sharing, right?
Ingredients
- 1 loaf French bread (about 16 inches)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Slice the French bread in half lengthwise and lay both halves cut side up on the prepared baking sheet.
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3In a small bowl, combine softened butter, minced garlic, chopped parsley, dried oregano, and salt. Mix well.
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4Spread the garlic herb butter evenly over both bread halves. Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.
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5Bake for 15–20 minutes or until the cheese is melted and bubbly and the edges are golden brown.
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6Remove from the oven, let cool for a minute, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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