Recipe for Rosemary, Garlic & Cheese Bread from Bake Good

Looking for a low-maintenance addition to bring to your Super Bowl party? Look no further than this Rosemary, Garlic & Cheese Bread recipe courtesy of Bake Good; made with milk, butter, and one cup of cheddar cheese, it serves as the versatile option to accompany a main dish, or as the party starter before the coin toss.

Recipe for Rosemary, Garlic & Cheese Bread

Rosemary, Garlic & Cheese Bread

Servings: 1 Loaf
Time: 3 Hours 5 Minutes


For the Bread:

  • 2 teaspoons Fleischmann’s Quick Rise Instant Yeast
  • 2/3 cup whole milk, warm to touch
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2 cups all-purpose flour

For the Filling:

  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons garlic powder
  • Salt & pepper, to taste
  • 1 cup grated smoked cheddar cheese


For the Bread:

1. In the bowl of a stand mixer fitted with a dough hook attachment add the yeast & milk. Let stand for 5 minutes to activate.

2. Add the butter, sugar, salt, garlic powder & flour. With the mixer on low speed, knead until a smooth & elastic dough comes together.

3. Cover & let rise until doubled in size, about 2 hours.

4. Divide dough into 10 equal pieces. Roll each piece into a thin rectangle & coat with a thin layer of the filling. Add a tablespoon of cheese & fold in half to secure the filling.

5. Transfer to a greased loaf pan & repeat with remaining pieces. Top with remaining cheese. Bake at 350(f) degrees until golden & cooked throughout, about 40 to 45 minutes.

6. Let cool slightly before removing & serving.

For the Butter:

1. In a small mixing bowl stir together butter, rosemary, garlic powder, salt & pepper until well combined. Set aside until ready to use.


About Demian Vernieri 519 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.