savory cheese bread twist

In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour,
2/3 cup grated cheese, and salt.

Add in warm milk, yeast, and eggs. Stir and knead
with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7
minutes.

Add in additional flour as needed.

Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly
doubled, about an hour to an hour and a half.

Meanwhile, make the herb butter. In a small bowl, combine the softened butter with
the garlic, and minced herbs.

Spread the herb
butter over the dough, leaving an inch border.

On a lightly floured surface, roll the dough out into a rectangle.

Sprinkle remaining 1/3 cup shredded cheddar cheese over the butter.

Starting with the edge closest to you, roll the dough into a long log. Seal the edges.

Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top
attached.

Keeping the filling side up, twist or "braid" the logs together. Pinch the ends
together.

Butter a large 9 x 5-inch loaf pan using baking spray.

Transfer the bread carefully to
the prepared loaf pan.

Cover the bread in the pan with a kitchen towel and allow it to rise, until puffy but
not doubled, about 30 minutes to an hour.

Preheat oven to 400 degrees F.

Brush the tops with egg wash.

Bake the bread for
20 minutes, until the tops start to brown.

Reduce the oven temperature to 350 degrees F and sprinkle the top with additional
cheese, if desired.

Continue baking for another 20- 25 minutes, until the bread is
lightly browned. If it is browning too easily, tent a foil over the bread until it cooks
completely.

Remove from oven and let cool.

Serve bread warm and store leftovers in an air-tight
container at room temperature.