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Front view of twisted cheese bread showing puffed crown and melted cheese and herbs.
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4.91 from 20 votes

Sourdough Twisted Cheese Bread

Soft sourdough bread with twists of cheddar cheese and brushed with savoury herbs. This bread has the perfect texture for toasting, as a side with dinner or as a sandwich bread.
Prep Time30 mins
Cook Time45 mins
Rise Time2 hrs 30 mins
Total Time3 hrs 45 mins
Course: Breads
Cuisine: American
Servings: 12 Slices
Calories: 291kcal
Author: Deanna

Equipment

Ingredients

  • 1 Cup milk
  • 1/4 Cup salted butter
  • 2 tsp active dry yeast
  • 1 Tbsp granulated sugar
  • 1/2 Cup sourdough discard
  • 2 tsp kosher salt
  • 3 Cups all-purpose flour
  • 2 Cups shredded cheddar cheese
  • 1/4 Cup salted butter melted
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 1/2 tsp granulated garlic

Instructions

  • In a small saucepan, or large microwavable measuring cup, heat the milk and butter until the butter is melted and milk is warm. You are looking for about 115°F.
  • Add the yeast and sugar and allow to sit for about 5 minutes until the yeast starts to get foamy, then add it to a large bowl along with the sourdough discard.
  • Mix in the salt and flour. Stir until you have a shaggy dough. It should feel sticky without feeling wet. Depending on how hydrated your discard is you may need to add a tablespoon or two of additional flour.
  • Turn the dough out onto a floured counter top and knead the dough for about 10 minutes. As you knead the dough you should notice that it becomes less sticky and starts to feel smooth and stretchy.
  • Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow to rise 1-2 hours until approximately doubled.
  • Turn the risen dough out onto a floured countertop or baking mat. Do not punch-down or knead the dough.
  • Roll the dough out into a rectangle of about 10x12 inches then sprinkle the shredded cheese over the entire surface.
  • Roll the dough from the long edge to form a log, just as if you were rolling dough for cinnamon rolls.
  • With a sharp knife, cut the roll down the middle lengthwise so you end up with 2 long ropes. You should be able to see layers of dough and cheese.
  • Twist the bread together beginning from the end furthest from you. Bring the right hand-side rope over top of the other, then repeat two more times. Pinch the ends together to help keep them from separating.
  • Place the twisted bread into a lightly greased 9x5 loaf pan. The twisted dough will be a bit longer than the pan. Fit it in by compressing it slightly to fill the pan.
  • Let rise for 30-45 minutes. It should rise to fill the pan.
  • Pre-heat the oven to 350°F
  • In a small bowl mix the melted butter, parsley, chives and garlic and pour over the top of the loaf.
  • Place the pan on the centre rack of the oven and bake for 40-45 minutes until the top is lightly golden and sounds hollow when tapped.
  • Remove the pan to a cooling rack for 10 minutes then tilt the loaf out of the pan. For best results allow to cool completely before slicing.

Notes

Depending on how hydrated your sourdough discard is you may need to add an extra tablespoon or two of flour to the dough to get the right consistency.
If you have a proof setting on your oven you can use this to help the dough rise quicker.
If you prefer, you can do all the mixing and kneading in a stand mixer.  Allow the mixer to run for about 10 minutes, then turn the dough out onto a counter and knead a couple of times to form a smooth ball. 
If you notice the top of the bread is becoming too dark you can cover with a piece of aluminum foil. 

Nutrition

Calories: 291kcal | Carbohydrates: 29g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 583mg | Potassium: 114mg | Fiber: 2g | Sugar: 2g | Vitamin A: 739IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg