One of the best smelling aromas from my kitchen is fresh baked bread. I like a variety of breads such as, Cinnamon Swirl, Italian Crusty, White, Wheat, Sweet Molasses Brown, Garlic Rosemary, and Italian Herb and Cheese to name a few.

Today, I am going to talk about Italian Herb and Cheese. Very Delicious and not difficult to make. The recipe can be found on my Ken Cooks web page by going to the Gallery and clicking, not on the picture but on the name.

As with all bread, it starts with making the dough, placing it in a covered bowl to rise for about an hour till doubled in size. While the dough is rising, in a separate bowl you combine all the cheeses, fresh herbs, and garlic ( I always try to use fresh herbs whenever possible and mince the garlic fresh from cloves).

Once the dough has risen, you punch it down to release any trapped air that may have accumulated then roll it out on a floured surface to a rectangle about twelve by eighteen inches. Sprinkle your prepared cheese and herb mix evenly over the entire surface and then from the long edge roll tightly until you have formed an 18-inch log. Now use a sharp knife and cut the log in half lengthwise.

Here is the part that’s a little tricky. Take the two halves and turn them so that the filling is facing outward away from each other and then cross the two strips over each other to form a long twist, coil into a circle and transfer to a cookie sheet lined with parchment paper. Cover and let rest for about 15 minutes while you preheat the oven to 350 degrees and then bake for 30 to 35 minutes until golden brown.

This bread is unbelievably delicious. I guarantee you will love it. It is one of the absolute best breads that I make, and I get a lot of requests for it. Bread is always fun and delicious to make. However, keep in mind that if you do not have a stand mixer you have to mix by hand, and it requires a little bit of effort. I always mix by hand because that is how my grandmother taught me, she always said, “that’s the love that you put into it.”