Twisted Cheese Bread

Wisconsin Cheese Twisted Cheese Bread  Recipe
Active Time
1 Hour



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Colby-Monterey Jack can be used in this recipe.


  1. Dissolve yeast and 1 tablespoon sugar in warm water in the bowl of a stand mixer. Let stand for 5-6 minutes or until foamy.
  2. Add the flour, salt and remaining sugar; beat on low speed until mixture is combined. Add egg and canola oil.
  3. Knead dough in mixer or turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth and elastic. Place dough into a greased bowl. Flip to grease top. Cover and let rise until doubled, about 2 hours.
  4. Combine the butter, parsley and garlic in a bowl.
  5. Punch dough down. Knead a few times by hand. Roll out dough on a lightly floured surface into a 20 x 16-inch rectangle. Spread butter mixture on dough to within 1/2 inch of edges. Sprinkle with colby jack and Cūpola.
  6. Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 30 minutes.
  7. Line a 9-inch baking or springform pan with parchment paper, allowing excess paper to hang over sides.
  8. Transfer dough seam side down to a lightly floured surface. Carefully stretch the rolled dough to 32-inches long. Cut dough in half lengthwise. Rotate dough halves out to expose the filling. Starting at an end, cross dough halves over each other to form a twisted rope.
  9. Form dough into a U shape. Overlap ends, tucking one end under and stretching the other end over top to form a circle. Pinch ends to seal. Transfer dough to prepared pan. Cover and let rise until nearly doubled, about 90 minutes.
  10. Heat oven to 350°F.
  11. Brush dough with egg wash. Place pan on a rimmed baking sheet. Bake for 40 minutes. Tent pan with aluminum foil. Bake for 20-25 minutes longer or until golden brown and a thermometer inserted into bread reads 200°F. Sprinkle with parsley. Cool for 10 minutes in the pan before removing to a wire rack to cool completely. Serve with honey.

Recipe Tip

Several Wisconsin cheesemakers craft alpine-style or gouda cheeses that may also work in this recipe.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cūpola Artisan Cheese is an original small-batch, raw milk cheese that’s developed for Red Barn Family Farms by Door Artisan Cheese Company. It’s a semi-hard cheese that’s smooth like gouda and has the sweet, nutty flavors of an aged parmesan with notes of caramel and toasted pineapple. It won First Place in 2019 at the American Cheese Society Cheese Competition.

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