Ingredients:

  • 1 cup (240 ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (one standard packet)
  • 1 tablespoon (12.5g) granulated sugar
  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil
  • 4 tablespoons (57g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 cup (15g) finely chopped fresh parsley
  • 3 cups (300g) sharp cheddar cheese, shredded (divided: 2 cups for filling, 1 cup for topping)
  • 1 egg, beaten (for egg wash) - Optional
  • Coarse sea salt, for sprinkling (for topping) - Optional

Instructions:

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1.5-2 hours, or until doubled in size.
  4. While the dough rises, melt the butter in a small saucepan. Add minced garlic and cook for 30 seconds until fragrant (careful not to burn!). Remove from heat and stir in parsley.
  5. Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle (approximately 12x18 inches). Brush with the garlic-herb butter mixture. Sprinkle with 2 cups of shredded cheddar cheese.
  6. Starting from one long end, tightly roll the dough into a log. Pinch the seam to seal. Cut the log in half lengthwise, leaving one end attached. Braid the two strands together and tuck the ends under to form a circular bread.
  7. Place the braided bread on a baking sheet lined with parchment paper. Cover loosely and let rise for 30 minutes.
  8. Preheat oven to 375°F (190°C). Brush the bread with beaten egg (optional) and sprinkle with the remaining 1 cup of shredded cheddar cheese and coarse sea salt (optional). Bake for 25-30 minutes, or until golden brown and the cheese is melted and bubbly.
  9. Let the cheesy bread cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly. Serve warm.