Cheese and Herb Bread Twist

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I posted a photo of this the other day before baking and it certainly was popular. There is something about homemade bread that gets people excited. This may look difficult but it really is easy. Remember, I’m far from fancy!

This makes a huge twist that will serve up to 8 adults. You can certainly halve this recipe to feed a smaller family. You can always split the dough into two, eat one and freeze one.

This was still so soft and fluffy the next day so it’s perfect to make the night before a lunch gathering or to take along to a BBQ.

I wont say how much of it I ate. I’m far too addicted to bread.

Other bread recipes you may like:

If you want to make this the traditional way its as easy as using a food processor for the filling and your hands for the dough. Simply combine and knead the dough with your hands. There is something very therapeutic about making bread by hand. You can use a bread machine or high powered processor to knead your dough for you.

Below is three photos from my Spinach and Cheese Wreath which uses a similar technique.

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Cheese and Herb Bread twist
Serves 8
A great bread twist to serve alongside pasta or pizza nights or to take along to a BBQ. It's also great sliced with a little bit of butter. This is a huge twist that will serve up to 8 adults. You can halve this recipe.
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Prep Time
2 hr 5 min
Cook Time
45 min
Total Time
3 hr 30 min
Prep Time
2 hr 5 min
Cook Time
45 min
Total Time
3 hr 30 min
Dough
  1. 450g lukewarm water
  2. 750g bakers flour
  3. 3 teaspoons yeast
  4. 1 teaspoon of salt
  5. 3 teaspoons of bread improver, optional
  6. 2 tablespoons of chopped parsley
  7. 2 tablespoons of chopped chives
  8. 2 tablespoons of chopped basil
Filling
  1. 200g cubed cheese of choice, I used cheddar or tasty
  2. 2 cloves of garlic, peeled
  3. 4 spring onions, chopped into large pieces
  4. 2 tablespoons of chopped parsley
  5. 2 tablespoons of chopped chives
  6. 2 tablespoons of chopped basil
  7. 40g baby spinach leaves, optional
  8. Salt and pepper, to taste
Dough
  1. Add the ingredients in this order: water, yeast, flour, improver, herbs and salt.
  2. Blitz on speed 7 for 6 seconds to roughly combine.
  3. Lock lid and use the kneading function for 6 mins.
  4. Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
  5. Leave this to rise for approximately an hour or until doubled.
Filling
  1. Place all filling ingredients into the bowl. Blitz on speed 7 for 5-7 secs. Don't be worried if there are still larger chunks of cheese or spinach as it cooks down. Blitz finer if preferred however.
Shaping
  1. Preheat oven to 180 degrees. Line a large baking tray with baking paper.
  2. Roll the risen dough out into a large rectangle approximately 1cm thickness. I just use my palm to do this.
  3. Top with cheese and herb mix. It doesn’t need to perfect or even.
  4. Roll the dough up tightly into a sausage/log shape.
  5. Using a sharp bread knife, cut down the middle of the log shape to form two thinner logs. See photo.
  6. Press the top sections together to secure and start to twine the two pieces together by twisting one log around the other. Be sure to leave the cut side up for a nice visual effect once cooked. It doesn't need to be perfect. Rustic looks just as good once cooked.
  7. Seal the bottom ends together once it is all twisted.
  8. Let it rest for 15-30 minutes if possible.
  9. Bake for 40-45 minutes or until golden brown.
Notes
  1. Bread improver is optional however will help ensure your loaf is nice and soft.
  2. This is a huge twist that will serve up to 8 adults. You can halve this recipe.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 
By |2017-06-12T11:21:50+00:00June 28th, 2014|Categories: Bread, Lunch and Dinner, Lunchbox|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Laurette November 16, 2014 at 11:41 am - Reply

    Peta, thank you so much for this recipe. I was looking for something to take to a BBQ that would stay nice and not need to be hot and fresh, and this was perfect. I think also that this bread will help convert them all to the TMX too!! Thank you again!!

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