Delicious Cheesy Butterflake Herb Loaf is perfect as it is, with a side of warm soup is so fulfilling 🙂 A step by step recipe for making a flaky herb bread loaf!
This week’s quota of bread recipe is here! I am super excited to share a cheesy butterflake herb loaf bread recipe is so easy to make at home, but looks so exotic and elegant. I love a good garlic bread and am always in the lookout for the next best recipe. By chance I happened to look at a delicious garlicky cheesy pull apart bread recipe that I had to give it a try right away.
This recipe for Cheesy Butterflake Herb Loaf is an adaptation from kingarthur’s blog and one of the best cheesy garlic bread recipes I made at home. The best part is that it is almost like a garlic pullapart bread, just that the pulled apart bread is in flakes – perfect to dip into warm soup! The next best thing about this bread is that is it forms a beautiful loaf, full of herby flavors.
I found that this cheesy butterflake herb loaf bread’s top is golden brown and light and crispy while the insides are cloud like and super soft. I filled each flake of bread with a mix of mozzarella and cheddar cheeses along with a mix of Italian herbs like oregano, parsley, thyme and basil.And of course the garlic. The chilli flakes along with melted cheese is enough to make this bread a perfect snack on its own. I cut down the amount of butter used in the original recipe, there by adding more milk to get the same effect.
This loaf bread keeps well in the fridge for a week in an airtight container. All it needs is a minute or two in microwave to get back to the original softness. I served this with a warm tomato soup and it was perfect dinner for a couple of days!
How to make Cheesy Butterflake Herb Loaf Bread
Cheesy Butterflake Herb Loaf Bread
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For the Dough (1 cup = 250ml) -
- 2 cups All Purpose Flour
- 1 ⅛ teaspoon Active Instant Dry Yeast
- 1 tablespoon Butter
- 2 teaspoon Oil (for coating & greasing)
- ¾ cup Milk
- 1.5 tablespoon Sugar
- 1 teaspoon Salt
For the Filling –
- ⅛ cup Grated Cheddar Cheese
- ⅛ cup Mozzarella Cheese
- 2 tablespoon Chopped Garlic
- 1 teaspoon Red Chilli Flakes
- 2 teaspoon Mixed Italian Herbs
Instructions
- In a mixing bowl, add all-purpose flour along with active instant dry yeast, salt and sugar. Mix this well.
- In a bowl, add milk and butter – heat this on low flame until the milk is warm and the butter is melted.
- Add this melted milk butter mixture to the dry ingredients.
- Roughly mix the flour together until it is lumpy.
- Tip out the dough onto a clean kitchen counter and knead it for 4-5 mins by stretching it away from you with the heel of your palm, rotating it by a quarter, folding it towards you and repeating this until the dough is soft and smooth. When the dough is pressed, it should bounce back. Place it in a greased bowl and cover it with cling wrap.
- Leave the dough in a warm place until it is double up in size.
- Meanwhile, mix two types of grated cheese, red chilli flakes, mixed Italian herbs and finely chopped garlic.
- Slightly punch it down and knead again for 2-3 mins. Cut the dough in halves with a sharp knife. Take a ball of dough and roll into it a large circle of about 2mm thickness.
- Using a cookie cutter or a bottle lid, cut small circles on the rolled out dough.
- Take a piece of cut dough and place a teaspoon of prepared cheese garlic filling.
- Fold that circle in half and place it in a well-greased bread tin. Repeat this with rest of the dough and form the bread loaf.
- Leave this in a warm place until it fills up the bread tin and doubles up in size. I sprinkled the left over filling mixture all over the top.
- Bake this bread in a preheated oven at 180°C for 25-30 mins until it is golden brown. Serve warm or hot with a side of soup!
Detailed step by step picture recipe of making Cheesy Butterflake Herb Loaf Bread
1. In a mixing bowl, add all-purpose flour along with active instant dry yeast, salt and sugar. Mix this well.
2. In a bowl, add milk and butter – heat this on low flame until the milk is warm and the butter is melted.
3. Add this melted milk butter mixture to the dry ingredients.
4. Roughly mix the flour together until it is lumpy.
5. Tip out the dough onto a clean kitchen counter and knead it for 4-5 mins by stretching it away from you with the heel of your palm, rotating it by a quarter, folding it towards you and repeating this until the dough is soft and smooth. When the dough is pressed, it should bounce back. Place it in a greased bowl and cover it with cling wrap.
6. Leave the dough in a warm place until it is double up in size.
7. Meanwhile, mix two types of grated cheese, red chilli flakes, mixed Italian herbs and finely chopped garlic.
8. Slightly punch it down and knead again for 2-3 mins.
9. Cut the dough in halves with a sharp knife. Take a ball of dough and roll into it a large circle of about 2mm thickness.
10. Using a cookie cutter or a bottle lid, cut small circles on the rolled out dough.
11. Take a piece of cut dough and place a teaspoon of prepared cheese garlic filling.
12. Fold that circle in half and place it in a well-greased bread tin.
13. Repeat this with rest of the dough and form the bread loaf.
14. Leave this in a warm place until it fills up the bread tin and doubles up in size. I sprinkled a teaspoon of oil along with the left over filling mixture all over the top.
15. Bake this bread in a preheated oven at 180°C for 25-30 mins until it is golden brown. Serve warm or hot with a side of soup!
Recipe Notes
- Oven timings differ for different makes of oven – keep a close eye on the bread while baking.
- Choose a filling of any type as desired – the original recipe called for butter!
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Lata
Can we skip milk in this? What we can use instead of milk for those who has milk allergic? Plz suggest?
chcooks
Hi Lata, you can use water in that case. You might have to add a little more butter to keep up the softness.
Geetha T R
How can i save this wonderful recipe and keep it for myself...???? Please help!
chcooks
Hi Geetha, you should see a print icon/button on the recipe card.
Sowjanya
Beautifully done and executed !!! it's new for me.... will done GB...very flavorful and cheesy...
chcooks
Thanks much Sowjanya 🙂
Khushboo chamaria
What size is your 1 cup?
chcooks
My 1 cup is 250ml. Updated the recipe too!
turkswhoeat
I think you've outdone yourself here, this looks amazing! I love finding recipes on the King Arthur blog and website, they always come out wonderfully.
lynne hoareau
I like this ! This is genius 🙂
Shinta
I love the idea of using chilli flakes and garlic in herbed bread. One of my favorite flavor combos! I'm book marking this for a cold day, to go with some soup. Thanks for sharing this at Fiesta Friday!
Guddu
What is the Proving time.
Guddu
Also, can I use cottage (paneer)?
chcooks
No, you cant use paneer if you want cheese to melt.
chcooks
pls check the recipe for exact proving time.
Guddu
You have not mentioned the exact time in the recipe. Your point six says "leave the dough in a warm place till it doubles in size". It will be great if you can give exact time.Thanks.
Sachin Hukkeri
I tried your recipe and turned out excellent. Kids and and adults liked it so much that they finished in few minutes. Also made garlic bread sticks . All recipes of yours are too good. Thank you for sharing with us. 🙏🙏
Ramya
Thank you so much for the feedback! Glad you enjoyed the recipe 🙂
ANKITA
Can I dried active yeast instead and if yes Wat measurement can I use???
chcooks
Yes you can use it and the same quantity. Be sure to proof it ahead to ensure it works well.
Guddu
I would like to know the proving time for Point 12 as well.
monicakhooMonica
Gorgeous loaf, loving it! I've even tried with a chocolate version, although I found that my Nutella filling burnt a little.
Do you use something to glaze the top? Olive oil. egg wash or?....
Also, could you please advice the width of your pan? And diameter of your cut circles? My pan is 8.5 inch, and I think slightly wider than your 9 inch pan, which to me, then is similar volume to yours, I only guessing from the pic.
Do you use all the dough or only cut about 20 - 25 circles and there's excess dough? I tried to squeeze everything (yet still with excess dough) and it doubles into out of shape.
I'm so going to try this again!
chcooks
Sorry for the late response - in this recipe, I actually dont anything to glaze the top. Otherwise I usually use milk. My pan is 9*4 inch and I did cut all the dough, kind of squeezed them in 🙂
Antonia
Wow, this looks so good! I am sitting here thinking of all the things I could pair this bread with, lol! Awesome! 😀