Ingredients:

  • 1 cup Warm Whole Milk (approx. 105°F/40°C)
  • 1 tbsp Granulated Sugar
  • 2 ¼ tsp Active Dry Yeast
  • 4 tbsp Unsalted Butter, melted and cooled
  • 1 Large Egg, lightly beaten
  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1 tsp Fine Sea Salt (for dough)
  • 6 tbsp Unsalted Butter, melted (for filling)
  • 4 cloves Garlic, minced finely
  • 2 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme Leaves
  • ½ tsp Fine Sea Salt (for filling)
  • ½ tsp Fresh Black Pepper
  • 1 cup Low-Moisture Mozzarella, grated
  • ½ cup Sharp Cheddar, grated
  • ¼ cup Parmesan Cheese, freshly grated

Instructions:

  1. Activate the Yeast: In a mixing bowl, combine warm milk, sugar, and yeast. Let stand for 5–10 minutes until the mixture is frothy (the ‘bloom’).
  2. Mix Wet Ingredients: Whisk in the 4 tbsp of melted butter and the beaten egg into the yeast mixture.
  3. Combine Dry: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms.
  4. First Proof: Turn the dough out onto a lightly floured surface and gently shape it into a ball. Place in a lightly oiled bowl, cover, and let rest in a warm place for 30 minutes (it will be slightly puffy but not doubled).
  5. Prepare the Coatings: For the Garlic Butter, melt 6 tbsp of butter and stir in the minced garlic, rosemary, thyme, salt, and pepper. Set aside. For the Cheese Mix, combine the grated mozzarella, cheddar, and Parmesan in a separate bowl.
  6. Cut the Dough: Gently punch down the dough and turn it onto a lightly floured surface. Roll or stretch the dough into a rough rectangle (approximately 12x15 inches / 30x38 cm).
  7. Slice and Separate: Cut the dough into approximately 36–40 small, rough squares or diamond shapes (about 1.5 inches / 4 cm wide).
  8. Coat and Layer: Dip each dough piece into the melted garlic butter, ensuring it is fully coated. Toss the coated pieces into the bowl of grated cheese until generously covered.
  9. Load the Pan: Lightly grease a Bundt pan. Layer the coated dough pieces into the pan, alternating them with remaining sprinkles of the cheese mixture. Press lightly to settle them.
  10. Second Proof: Cover the Bundt pan loosely. Allow the bread to proof in a warm place for 60–90 minutes, or until the dough has nearly doubled in volume and fills the pan.
  11. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 30–35 minutes. If the top browns too quickly, loosely tent the pan with foil. The bread is done when golden brown and the internal temperature reaches 200–205°F (93–96°C).
  12. Cool and Serve: Remove from the oven and let cool in the pan for 5–10 minutes. Invert the bread onto a serving plate. Serve immediately while the cheese is gooey.