Making the Greatest Bread I’ve Ever Made
I was looking for something to accompany the salad I was making for dinner, and I stumbled upon Half Baked Harvest’s “Soft Garlic Herb Cheddar Cheese Bread”. Savory bread?! I could definitely do that. I prefer baking over cooking, anyway, so this recipe seemed like the perfect thing to make.
I had to gather some ingredients, though.
I had to buy all three cheeses for this bread, as well as all three herbs. I had the other ingredients on hand. The herb packages were two dollars each. I would’ve just bought regular but they only had organic in stock. As for the cheese, the recipe calls for mozzarella, parmesan, and cheddar, so you can pick whatever brands you like or whatever type of cheddar you want. I went with Kerrygold aged cheddar (which I didn’t know was a thing until now) because I absolutely love their butter, and each block was a little over five dollars.
The parmesan was just something I grabbed because it was grated, I didn’t really care about the brand for that one, and it was also over five dollars. As for the mozzarella, it called for shredded but I don’t like pre-shredded mozzarella (or really any pre-shredded cheese in a bag), but I managed to find whole milk shredded mozzarella, so I picked that. I don’t like when mozzarella is made with skim-milk. Anyways, it was less than four dollars. So it probably cost me about thirty dollars to make this bread.
Also, not pictured in the ingredients is two cloves of garlic, because I forgot that it was in the recipe until it came time to add it.
Moving on, the first thing I did was add the yeast to warm milk with honey, and let it sit for five minutes.
The recipe said it should look bubbly on top, but it didn’t really look super bubbly to me. I went ahead and added the eggs and flour anyway, and got this insanely sticky dough.
It was totally unworkable, it was so sticky. The recipe said if it was too sticky you can add more flour a half cup at a time, so I went ahead and added half a cup.
It was still super sticky! So I dumped in another half cup of flour.
Finally, I got a semi-smooth ball of dough. It was still kind of sticky, but not unworkable, at least. I knew I’d have to flour the heck out of my surface when it came time to roll it out, though.
So, it was time to let it sit for an hour. But it ended up being two hours because I took my grandma dinner. Ah, well, better over than under probably, right?
And rise it did!
The recipe says to punch the dough down, so I did:
And to roll the dough out into a 12 by 18 rectangle, but the dough was so elastic-y and did not want to roll out the way I wanted it to. It was fighting me. So I just did my best and let it be, really. I ended up with like a 14 by 14 square.
For the filling, I shredded the cheddar and mixed all the cheese together, then grated the garlic cloves into the mix. Then I PAINSTAKINGLY tore off thyme, oregano, and sage leaves. Enough to fill a third of a cup. DO YOU KNOW HOW SMALL THYME LEAVES ARE. I absolutely hate making anything that calls for thyme, it is my LEAST FAVORITE ACTIVITY.
(Also I did add a few leaves of basil, but they were from my sad little plant in the windowsill.)
Anyways, after like twenty fucking minutes, I finally threw the herbs into the mix and got this:
So I sprinkled that bitch on the dough:
Now came the hard part. First, I rolled it up into a log. Then, I cut that log in half lengthwise. Weird, I know, but it gets weirder! You have to turn the halves outward, and then twist them over each other again and again until you end up with a long, twisted rope of cheesy bread. And then coil the long twist into a circle! It was messy, to be certain.
And then I popped that bad boy in the oven, and thirty minutes later I had this:
Lord have mercy. That was one hell of a glow-up.
Let me just say, this shit was BANGIN’. Suddenly all the money and effort was worth it. I would, and will, make it again. And probably again. And even again after that because wow. But don’t just take my word for it, my parents said it was super good, too! And we all ate way too much of it in too short an amount of time.
So, yeah, if you are a cheesy bread fan, you need this recipe in your life. If you are having friends over and want to impress them with minimal effort, make this bread. Or if you want to eat an entire loaf of cheesy bread by yourself, live your truth, and make this bread. I really can’t stress enough how tasty this is.
Would you give it a try? What cheese blend would you go for? What would you serve with this bread? Let me know in the comments, and have a great day!
(Also, I replied to some comments on my last post! Make sure you check to see if I replied to you.)