This Garlic, Tomato, and Cheese Twisted Yeast Bread has a beautifully soft, fluffy texture with perfect little air pockets in the bread.
Then, top amazingly delicious yeast bread with garlic, sun-dried tomatoes, Italian cheeses, and fresh oregano, and you have a stunningly delicious bread with great flavor and a beautiful shape that’s fairly easy to make.
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This mouth-watering recipe for Pane Bianco is adapted from King Arthur. With all these Italian goodies inside, it reminds me of pizza.
I also love this Garlic, Tomato, and Cheese filled Twisted Yeast Bread because I have all the ingredients on hand most of the time. Oregano grows practically wild in my garden. And I like to keep the other ingredients on hand in case I need to bake something like this up in a bread emergency. LOL
Don’t let the pretty twist shape of this Garlic, Tomato, and Cheese Twisted Yeast Bread intimidate you. It’s really quite easy to make. A few cuts with kitchen shears, a twist to the dough, and you’re all ready to bake. The unique shape is simple to achieve, and makes an impressive presentation.
This recipe makes one large tasty loaf filled with fresh oregano, sun-dried tomatoes, garlic, and shredded Italian cheese. You could also make 2 medium-sized loaves, or try individual loaves. Adjust the baking time accordingly.
The dough itself is simple and lovely. If you didn’t fill it with anything, you could make a plain white bread loaf out of it. Or try making it into cinnamon rolls. Or honey bun rolls.
This recipe for Garlic, Tomato, and Cheese Twisted Yeast Bread calls for bread flour, which is a high-gluten and high-protein blend of hard-wheat flour and malted barley flour. Bread flour, available bleached and unbleached (I recommend unbleached), is ideal for yeast breads that require a lot of structural support. Want to read more about flours, check out my Post all about flour!
Kitchen prep tip
Chop your herbs and sun-dried tomatoes with kitchen shears.
Changes I’d love to try
- Use homemade oven-roasted tomatoes
- Balsamic Roasted Tomatoes and Onions
- Jarred roasted red peppers
- Roasted garlic
- Any cheese: Parmesan, Asiago, mozzarella
- Traditional basil pesto
- Sun-dried tomato pesto
- Replace the olive oil in the recipe with the oil from the sun-dried tomatoes jar for a pretty color and flavor
- Dried Italian herbs
- Fresh basil
- Replace 1 ½ cups of bread flour with whole wheat flour, and add 1-2 tablespoons extra water to get the dough to a smooth, tacky texture
Day old bread?
Ever find yourself with day old bread that you still want to use? This little trick works for any bread, including this Garlic, Tomato, and Cheese Twisted Yeast Bread. I also use it for old hamburger buns that I want to give new life to.
Take a slice of bread, or an opened hamburger bun, smear it with soft butter (I love those tubs of butter mixed with olive oil because they are nice and soft for just this kind of purpose). Now, toast the bread, butter side down in a large pan, like a cast iron skillet, until it’s browned and toasty. The butter toasting perks up the bread making it nice and soft. And, of course, a smear of butter makes everything tasty.
I’ve also done this trick with a brush of oil instead of butter, though I do prefer the butter toasting, the oil works great as well.
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Garlic, Tomato, and Cheese Twisted Yeast Bread Recipe
Garlic, Tomato, and Cheese Twisted Yeast Bread
- ¾ cup shredded Italian-blend cheese or the cheese of your choice
- ½ cup oil-packed sun-dried tomatoes
- 3 to 6 cloves garlic peeled and minced
- 2 tablespoons fresh oregano finely chopped
- Make the dough:
- Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), mix and knead (by hand, using a mixer, or in your bread machine set on the dough cycle). Make a smooth, soft dough. The dough should stick a bit to the bottom of the bowl.
- Place the dough in a lightly greased bowl (or let rise in your bread machine), cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
- While the dough is rising, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller pieces.
- Gently deflate the dough, and roll it out on a lightly floured surface into a 22 x 8 ½ -inch rectangle. Spread with the cheese, tomatoes, garlic, and oregano.
- Starting with one long edge, roll the dough into a log lengthwise. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
- Using kitchen shears, start ½-inch from one end and cut the log lengthwise down the center about 1-inch deep, to within ½-inch of the other end.
- Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a figure 8. Pinch the ends together underneath the loaf to seal.
- Cover with a cotton towel, and let rise in a warm place until double, 45 to 60 minutes.
- While the loaf is rising, preheat the oven to 350° F.
- Uncover the loaf, and bake it for 35 to 40 minutes, tenting it with foil after 15 to 20 minutes to prevent over-browning.
- Remove the bread from the oven, and transfer it to a rack to cool.
- Store, wrapped, at room temperature for a couple of days; freeze for longer storage.