Melt the butter in a small sauce-pan over medium heat. Once the butter has melted fully, add the garlic and stir until fragrant. Cook until the garlic is fragrant and just starting to brown (1 - 2 minutes). Take off the heat.

Place the flour, yeast, and salt in a stand mixer or large bowl and mix lightly. Add the water and the garlic butter (with the minced garlic). Using the dough hook, mix the dough for 2 minutes on low. If doing by hand, mix with a wooden spoon until you have a shaggy dough. Check to see if you need a tbsp more of water, in case the dough isn’t coming together how you’d like.

Once you have a shaggy dough, increase the speak to to medium-low and let knead until you have a smooth dough (about 4 - 5 minutes).

Take the dough out of the stand mixer, and knead by hand for 30 seconds.

Take a bowl, oil it with olive oil, then place the dough in it. Cover with a damp towel or plastic wrap, and let rise until doubled (about 45 minutes to an hour).

Take the dough out of the bowl and place on a clean, flat surface. Using a rolling pin, roll out the dough so you have a long 18” by 12” rectangle. Don’t worry if it’s not exact, or you can’t quite get the rectangle shape.

Next, facing the long edge of the rectangle, cut 1 - 1/2 to 2’ strands of dough. The ends might be shorter in length, but that’s okay.

Taking one strand, use both of your hands to roll the dough into a thin, circular strand. It should be fairly long. Repeat the same step with the other strands until all of them are done. (Note: they do not all have to be the same size or the same width.)

Next, grease a cookie sheet or similar-sized pan. Place one strand of dough on the pan. Make a ‘U’ or horseshoe shape with the dough. Then braid the dough so you have a twist. You can either pinch the dough at the opposite end so it’s a ‘closed twist’ or leave it open. Repeat this process with the rest of the dough, separating each twist by at least two inches so there’s enough room for the dough to rise.

Cover the pan with a damp towel or greased plastic wrap. Let rise until puffy, but not quite doubled in size (about 30 - 40 minutes).

Meanwhile, preheat the oven to 500 degrees Fahrenheit.

When the twists are puffy and just the way you like them, add the cheddar cheese on top. You can add as much or as little as you like. Be careful not to have too much of the cheese on the sides of the pan, as they’ll melt and can be hard to clean.

Bake the twists for 5 minutes. After the first five minutes, turn the tray and put back for a further 5 minutes, or until the breads are done and the cheese is brown in parts. (Check frequently). Take out of the oven and let cool.