Herbs and Garlic and Cheese oh my!!

Things I love, bread, cheese, garlic and herbs... how could this receipt not win? It's all of that and then some! Chopped herbs it says, oh man do we have herbs! I collected some basil, parsley, oregano, thyme, even some chives. Put it all in there! After the first rise, I wasn't so sure on this one... but I rolled it out, put the cheese in, did my best to coil it and twist it and make it awesome... Eeehhhh did my best, but still I worried. I had VERY limited time before I had to leave to go pick up horse feed, a kid, and hit up the library - oh yes... horse feed, weird yes? Anyway... I opened the oven WOW did it puff! It looked amazing! I used my new handy dandy thermometer to check it to see if it was 190 degrees since now I know that's when bread is done... and it was! It didn't sink or get gummy, it was great. Now I know the secret and it was really delicious bread! Imagine this yummy bread making grilled cheese or toasted in the toaster?! Oh my... Good thing it's a leftover night.

Soft Garlic Herb Cheddar Cheese Bread
3/4 cup warm whole milk
2 1/4 teaspoons yeast
2 tablespoons honey
3 large eggs
3 1/2 – 4 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
2 cups shredded cheddar
1 cup shredded mozzarella
1/4 cup freshly grated parmesan cheese
1/3 cup chopped Italian herbs such as sage, oregano, basil, and thyme
2 cloves garlic, grated

Instructions
1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. In a bowl, combine the cheeses, herbs, and garlic.
4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Sprinkle the cheese mix evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal.
5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves out to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
6. Coil the dough into a circle. Carefully transfer to a parchment-lined baking sheet. Cover and let sit 15 minutes.
7. Preheat the oven to 350° F. Bake the bread for 30-35 minutes, until the top is golden brown. Slice and serve warm.