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cheesy loaf with swirls

Loaf with Cheesy Swirls: Spicy, Pretty, Easy to Make

Make the bread dough, cover and set aside to rise. When doubled, pat it out into a rectangle, spread with fresh red chilli paste, paprika, shredded cheddar and chopped parsley. Roll up tightly, pinch the ends and tuck them underneath. Set in a warm place to proof until doubled, then bake in preheated oven until the crust is golden brown. Cool completely, slice and serve with a meal or as a teatime snack. Enjoy!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time for dough to rise and proof 2 hours
Total Time 2 hours 40 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American, European
Servings 8 people
Calories 172 kcal

Equipment

  • Oven: electric or gas for baking the bread
  • Rectangular cookie sheet 10" x 14" ( 25cm x 35 cm) or larger
  • Parchment paper if not available, follow alternate directions
  • Bread machine / Stand mixer optional To mix and knead bread dough; if not available, do this manually

Ingredients
  

For Making the Bread Dough

  • 2 cups Bread Flour if not available, See Recipe Notes for options
  • 2 tbsp Yogurt - plain (unflavored) - at room temperature See recipe Notes for alternatives, including vegan options.
  • 1 tsp Sugar
  • 1 1/2 tsp Instant yeast if not available, OK to use Active Dry Yeast, but will need to activate it first; details given in Recipe directions
  • 2 tsp Butter for vegan loaf, use a neutral oil or a plant-based butter
  • 2 tsp Milk powder if not available, OK to omit: add extra 1 tbsp yogurt instead
  • 2/3 tsp Salt
  • 1/2 tsp Black Pepper - freshly crushed preferred
  • 1 tsp Lime/Lemon juice - freshly squeezed preferred
  • 2/3 cup Water - room temperature filtered water, or previously boiled and cooled may need a little bit more - up to 2 tbsp - to make a smooth soft dough
  • 1 tbsp Dried Basil or 2 tsp Italian seasoning
  • 1/2 tsp Oil to coat the kneaded dough before setting it o rise; I prefer to use peanut oil; any neutral OIL is OK to use

Toppings: to spread on the patted out dough

  • 1 1/2 tsp Oil - divided (1 tsp + 1/2 tsp ) 1 tsp to grease the parchment; 1/2 tsp to coat the rolled up loaf
  • 1 1/2 tbsp Fresh Red Chilli paste - home-made preferred See Recipe Notes for link to easy home-made recipe posted on this site, and alternative options
  • 1 tsp Paprika (optional) if not available, OK to omit; I do NOT recommend smoked Paprika for this bread
  • 1/2 cup Parsley - finely chopped
  • 2/3 cup Cheddar Cheese - shredded Extra Sharp preferred
  • 1 tbsp Parmesan Grated (optional)

Instructions
 

Activate the yeast if using Active Dry Yeast: Skip this step if using Instant Yeast

  • If using Active Dry Yeast (instead of Instant Yeast), you will need to activate it first:
    From the measured 2/3 cup of water, transfer 1/4 cup lukewarm water to a cup; add 1 tsp sugar and 1 1/2 tsp active dry yeast - stir well, cover and set aside for about 10 min - you will see a thick foamy layer on top. Use this mixture when making the dough with all the rest of the ingredients listed: flour, yogurt, butter, milk powder, salt, pepper, lemon juice and basil.
    Note: Use the remaining water - from the initially measured 2/3 cup - from which the 1/4 cup was removed for activating the active dry yeast - as needed, to make the dough.

Make Bread Dough

  • In a large bowl, place all the ingredients listed for making the bread dough, except the water and the 1/2 tsp oil.
    Stir everything together with a spatula to distribute evenly.
    making bread dough
  • Add about 1/4 cup water (or the activated yeast mixture described above) and mix with a spatula. add more water as needed to make a shaggy dough.
    Now start mixing with your hands until the dough starts to come together.
    manual bread dough
  • Knead the dough by hand for 8-10 minutes until it becomes silky smooth and elastic.
    Coat the dough with oil, cover and set aside to rise in warm, draft-free area.- will need about 40 min to double in volume
  • You can also make the dough with a stand mixer ( mix with a dough hook for 7-8 min), or with a bread machine (use the dough setting)
  • Bread Machine Dough: doubled and ready for next step
    bread machine dough 1

Assemble the Cheesy Swirls Loaf

  • Place a parchment sheet on a large cutting board and grease it lightly with oil ( tsp). Transfer the risen dough to the parchment, and start patting it out (gently, with your fingers) into a rectangle - about 7 inches x 9 inches (18 cm x 23 cm).
    Note: The risen dough is quite soft, fluffy and pliable.... it should spread quite easily with just gentle pressure from your fingers. Do not press hard or the dough will lose its fluffiness.
    parchment with oil
  • Spread the oil all over the parchment - with your fingers or with a spatula.
  • Transfer the risen dough to the greased parchment
  • With greased fingers, gently pat the dough into a rectangle - about 7 in. x 10 in. (18 cm x 25 cm) - do not press down hard - you don't want to lose all the lovely fluffiness!
    bread dough patted out for cheesy swirls
  • Place 1 1/2 tbsp of fresh red chilli paste on the patted out dough - my home-made fresh chilli paste. or a store-bought variety, like Sambal Oelek.
    red chilli paste on bread dough
  • Evenly spread the fresh red chilli paste all over the patted out dough.
    If using, sprinkle Paprika evenly all over the chilli paste.
    spread chilli paste on dough
  • Measure out 1/2 cup of shredded sharp Cheddar cheese.
  • Scatter the shredded cheddar cheese all over the dough.
  • Rinse, towel-dry and finely chop the parsley.
    rinsed and chopped parsley
  • Cover the cheese with the finely chopped parsley
    parsley on cheesy swirl bread dough
  • If using, scatter grated Parmesan all over.
    parmesan on cheesy flatbread

Roll it up and bake

  • Starting from the short side, start carefully rolling up the dough - fairly tightly, without leaving air pockets.
  • When fully rolled up, maneuver it gently, so that the outer edge is on the bottom.
    Pinch the ends to seal and tuck them under the roll.
    swirl bread rolled up
  • Gently move and turn the roll 90 degrees, so it is positioned lengthwise and at the center of the parchment. Transfer, along with the parchment paper, to a rectangular cookie sheet. Adjust it again so that the roll is centered on the cookie sheet.
    Gently pat the surface of the roll with a little oil. Cover with a damp cloth and set aside in a draft free area to proof: the dough should double in volume in about 30-40 min.
  • If your kitchen is a bit cold, try this method for providing a warm humid environment for the dough to proof easily.:
    Place a shallow pan with medium-hot water - not boiling hot!! - in the microwave. Set the cookie sheet (with the rolled up loaf) over the pan and close the microwave door. Leave undisturbed to allow dough to rise. It should be ready to bake in about 25-30 min.
    proofing in microwave
  • About 20-22 min after the dough has been set aside for proofing, prepare the oven for baking. Place the oven baking rack in the center position of the oven (from top-to-bottom).
    Turn the oven on: set it to 400F / 200C. It will probably take 10-12 min (or maybe even a bit longer) to preheat to the set temperature.
    Also:
    Place a shallow pan/bowl with about 2 cups water on the rack below the center rack. If your oven only has one rack, place it on the same rack (in a corner) on which you will bake the bread.
    Why do this?
    The water in the pan will be boiling hot when the oven is preheated - this produces steam, which helps the dough to rise a little more during the first 5-7 min of baking.
  • Check the roll after about 25 min of proofing, to see whether it is ready for baking: it should be almost doubled in volume by this time.
    Lightly press the side of the roll with a finger - if it springs back slowly, it is ready to bake.
    Note: If it springs back fast, give it another 5-10 min to rise a bit more before baking.
    If it doesnt spring back at all.... you risk over-proofing it - get it into the oven ASAP!
  • Moisten the surface of the loaf before baking for a better oven spring:
    Heat some water in a small bowl for 20 seconds in the microwave. Dip your fingers in the warm water and gently splash/sprinkle some water on the top and sides of the roll. The surface of the roll should glisten and look uniformly 'wet'.
    Place the cookie sheet (with the roll) on the center rack of the oven. Also center the sheet on the rack: side-to-side, as well as front-to-back.
    bake the cheesy swirl loaf
  • Bake at 400F / 200C for 10 min; open the oven door and carefully remove the pan of hot water.
    Close the oven door, decrease the oven temperature to 360F / 180C an bake for 10-12 min until the loaf is evenly golden brown.
    If it still looks pale after about 5 min, increase the temp back to 400 and continue to bake.
    Note:
    Do not bake the loaf for too long, otherwise it will become too dry !
    Oven temperatures can vary a lot, so you will need to adjust the temperature settings as needed.
    baked cheesy swirl loaf- golden
  • Remove the baked loaf from the oven and spread some butter over the top and sides of the loaf.
    Set it on a sturdy cooling rack, along with the parchment, to cool for about 15 min. Then remove the paper so the bread sits directly on the rack.
    Cool it completely - at least one hour - preferably longer - before slicing.
    smear baked loaf with butter
  • Slice carefully with a sharp serrated bread knife.
    Arrange slices on serving platter to display the pretty swirls. Set out some butter and a pot of coffee (or tea)
    Enjoy!
    cheesy loaf with swirls

Notes

What to do if Bread Flour is not available?
Bread flour yields a fluffy and airy-textured bread, because of its high gluten content.
If you cannot find bread flour, its OK to use an equal amount of All purpose flour instead. Note: The bread will likely be less fluffy because of its lower gluten content.
However:
If vital wheat gluten is available where you live, then you can rectify this situation quite easily:
  • Measure 2 cups of APF into a bowl.
  • Remove 1 tbsp from the measured APF and put it back into your flour storage jar. 
  • Now add 1 tbsp of vital wheat gluten to your measured flour.
  • Stir well with a dry whisk or slotted spoon to distribute the gluten flour evenly.
The added gluten flour will yield a bread similar to one made with bread flour. 
 
What to use instead of Yogurt?
If yogurt is not available, or if you prefer to make a vegan loaf, use one of the following options
  • 1 1/2 tbsp Greek Yogurt (this will not be vegan) 
  • Plant-based yogurt (vegan) of your choice
  • If you want to make a vegan loaf and can have soy, use the following mixture: 
    •  1 1/2 tbsp tofu  (any kind) + 1 tsp lime/lemon juice + 1 tsp neutral-flavored, heat-stable oil ( I do NOT recommend using Extra Virgin Olive oil or other cold-pressed oil for this purpose)
 
Home-made Fresh Red Chilli paste:
If you would like to make a small jar of red chilli paste with fresh red chillies, here's the link for the simple recipe I've shared on this site.
Fresh red chilli paste
I highly recommend making a batch, to have on hand whenever you need a flavorful and fresh tasting red chilli paste for any dish you need it in.
The recipe I've posted makes about 1/3 cup... you can store it in a glass jar for about 2 months (or even longer!)  
Alternatives to Home-made Red Chilli Paste:
  • Sambal Oelek
  • Sriracha Sauce
  • Another variety of fresh red chilli paste you like
 
Advance Prep: To store dough in the freezer:
Make the dough ahead of time or make an extra batch - Home-made frozen bread dough.
Freeze the dough immediately after kneading, before the first rise
  • Put it in a plastic bag or container with a well fitting lid
    • Use a bag/container that is large enough to accommodate a little bit of rising before the dough freezes
    • good for about a month, possibly longer
  • To thaw frozen dough: plan for about an hour to thaw the dough, even though it may get done sooner.
    • Place the container on the counter
    • open the seal of the plastic bag, or ,
    • if using a container with a lid, loosen the lid.
    • the dough should get thawed in about 30 min or so.
      • Do not rush the process.
  • Continue with the thawed dough as described
    • from the first rise
 
To store baked bread:
Keeps well at room temp for 2-3 days in a plastic bag, loosely tied to allow some air .
To store longer:
Slice the bread and place slices in a sealable plastic bag and
  • Refrigerate
    • Use within 3-4 days
    • I recommend toasting it briefly to soften the crumb.
    • If you wish, you can microwave it very briefly- only  7-10 seconds
      • do not heat longer in the microwave - it will become chewy and hard.
  • Freeze
    • Place bagged bread in another bag before freezing: "double-bagging"
      • minimizes freezer burn and/or drying out of the bread 
    • Good for at least 2 weeks, possibly longer
      • to thaw: remove as many slices as needed, then place on the counter for about 5-7 min before lightly toasting to soften the crumb.
 
 

Nutrition

Serving: 2slicesCalories: 172kcalCarbohydrates: 26gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 7mgSodium: 286mgPotassium: 131mgFiber: 2gSugar: 2gVitamin A: 564IUVitamin C: 6mgCalcium: 86mgIron: 1mg
Keyword black pepper, bread, Bread Loaf, Cheesy bread, Cheesy Swirls loaf, dried basil, Fresh Parsley, Fresh red chilli paste, Herb bread, Hi protein snack, Italian seasoning, Savory snack, Shredded Cheddar
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