Description
A savory, herb-and-cheese-filled bread with a golden crust and a beautifully twisted braid—perfect as an appetizer, side dish, or comforting snack.
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 teaspoons granulated sugar
- 1 1/4 teaspoons salt
- 1 1/4 cups warm water (105–115 °F)
- 2 tablespoons olive oil, plus more for greasing
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic, minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 large egg
- 1 tablespoon milk or water
- Everything bagel seasoning (optional, for topping)
- Additional grated Parmesan cheese (optional, for topping)
- Dried Italian herbs (optional, for topping)
Instructions
- Activate the yeast by combining warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
- In another bowl, whisk together flour and salt.
- Pour the yeast mixture and olive oil into the dry ingredients and mix until a shaggy dough forms.
- Knead on a floured surface for 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook. Add flour as needed if sticky.
- Grease a bowl with olive oil, place dough inside, turn to coat, and cover. Let rise 1–1.5 hours until doubled.
- Meanwhile, mix cream cheese, mozzarella, Parmesan, herbs, garlic, and seasonings to make the filling. Refrigerate 15–20 minutes if needed for easier spreading.
- Preheat oven to 375 °F and line a baking sheet with parchment paper.
- Punch down risen dough and roll into a 12×18-inch rectangle.
- Spread filling evenly over dough, leaving a 1/2-inch border on one long side.
- Roll tightly from the opposite long side, pinch seam to seal.
- Slice the log in half lengthwise, keeping cut sides facing up, and twist strands together into a braid.
- Transfer twisted loaf to baking sheet, shaping into a circle or leaving long.
- Whisk egg with milk or water and brush over the surface. Sprinkle with optional toppings if desired.
- Bake 25–30 minutes until golden and bubbly, tenting with foil if browning too quickly.
- Cool a few minutes on the sheet, then transfer to a rack to finish cooling before slicing.
Notes
- Swap cheeses: Gruyère, Provolone, or goat cheese work well.
- Try other herbs like rosemary or thyme for variation.
- Add-ins such as sun-dried tomatoes, spinach, or roasted red peppers elevate flavor.
- Dough and filling can be prepped separately and refrigerated overnight for next-day baking.
- Store wrapped bread at room temperature up to 2 days, refrigerated 4–5 days, or frozen 2 months. Reheat in oven or microwave.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 280
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 50 mg
