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garlic cheese bread baking

Cheesy Garlic Herb Wreath Bread

Cheesy Garlic Herb Wreath Bread - buttery soft
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes

Recipe Ingredients

For Garlic Butter

  • Garlic minced : 2 tbsp +
  • Butter salted : 1/4 cup butter +
  • Herbs fresh and dried : Parsley, finely chopped and Indian Kasuri methi (dried)
  • Spices : black pepper oregano
  • Sea Salt / rock salt

For bread

  • Maida / bleached or unbleached plain flour : 11/2 cup
  • Aata : 1/2 cup
  • Warm milk :1 cup
  • Egg : 1
  • Salt : 1/2 tsp
  • Sugar : 1 tsp
  • Olive oil : 1 tbsp

Yeast solution

  • Active dry yeast – 1 1/4 tsp
  • Sugar to feed : 1 tsp
  • Warm water : 1/4 cup


  • Variety of shredded cheese like Mozzarella hard cheese of your choice or Parmesan, cubed soft cheese or whatever you have

Recipe Instructions

  1. Preheat the oven to 200 degree C.

Prepare the yeast solution

  1. Warm (lukewarm) the water and dissolve the required amount of yeast with the help of spoon. Do this very gently.
  2. Temperature of the water is very crucial. Slightly hotter temperature can kill the yeast.
  3. Add 1tsp sugar, stir it gently.
  4. Keep the solution in closed and cozy area. I keep the solution inside my microwave. You can also use your dark drought free cupboards too.
  5. Aim is to keep the solution in drought free area.
  6. After 10 minutes, the yeast will rise to the brim of the container, has sufficiently foamed up which indicates that yeasts are live and ready to use in the bread.
  7. Use the yeast solution immediately in the dough.

Preparing the dough

  1. Sift both the flours together with salt. Do this twice at least. For better results, use a dough sifter.
  2. Make a well in the center, add the beaten eggs (eggs should be at room temperature) , sugar, olive oil and yeast solution.
  3. Draw in the flour as you mix it and slowly add the warm milk in batches. Add it as you go.
  4. Temperature of the milk should be lukewarm. Hot milk will prohibit growth of yeast.
  5. Knead the flour till smooth. This will take around 10 minutes.
  6. Dough should be elastic and smooth.
  7. If the dough is very sticky, feel free to dust it with flour and continue with the kneading process.
  8. Cover and let the dough rest in a oiled container for an hour or so, till it becomes double in volume.

Garlic herb butter

  1. In a small bowl, whip the softened butter. Stir in the minced garlic, herbs and spices.
  2. Keep it ready.

Shaping and filling the dough

  1. After an hour or so, dough should be double in volume. Deflate it gently with your fingers. Dust it with the flour and let it rest for 5 minutes.
  2. On a well flour-dusted board, knead the dough for another 2-3 minutes.
  3. Divide the dough in portions, depending upon the size of your baking pan.

For wreath shapes

  1. Take one portion of the dough, roll it out thin.
  2. Apply generously the herb-ed garlic butter on it with the help of spatula.
  3. Take handful of your choice of cheese, spread them evenly.
  4. Start folding the dough from one side and rolled as you reached the end, fuse the ends by pinching the end together,
  5. Gently rolled once again with your hand to even out the dough shapes.
  6. Bring the two ends of dough together to form a circle.
  7. With the help of very sharp knife, cut the dough in equal intervals all the way through just leaving small inch from the base so that it still remain a single unit.
  8. Lift the dough carefully and place it in greased round baking tin.
  9. Adjust the shape.
  10. Cover and let it rest for 10 minutes.
  11. Spread garlic butter evenly on top of the bread and add shredded cheese between the crevices of the bread folds.
  12. Bake in the oven for straight 20 minute or till well risen and browned.

For loaf pan

  1. Cut the remaining dough in small individual portions.
  2. Smear the portions well with garlic butter. Stuff them with cheese. Soft cubed cheese goes very well here.
  3. Fold in to make bun shapes. Repeat the same process with rest of the dough.
  4. Place them cozily in your greased loaf pan.
  5. Cover and let it sit for another 10 minute.
  6. Fill the crevices with the shredded cheese. Brush the top generously the garlic butter.
  7. Bake in the oven for 20 minute or until well risen and browned.
  8. Once the breads are baked, it should sound hollow at the base, take it out from the oven and brush them with more butter.


  1. You can freeze the dough also. Keep it in a ziplock and use with in a week.
  2. Baked breads can be stored in room temperature (in temperate climates), cover with cling wrapper and sealed in ziplock. Will stay fresh for a day.


  1. Reheat the bread for 10 minutes in convection oven.