Cheese Bread Recipe

Cheese Bread Recipe

Bake the Cheese Bread Recipe for a warm, cheesy loaf perfect for sandwiches and soup nights.

Ingredients

Instructions

Step 1: Wake and Proof the Yeast

Warm the whole milk until it feels warm but not hot (about 100–110°F / 38–43°C). In a small clear glass jug or measuring cup combine the warmed milk with the granulated sugar, sprinkle the active dry yeast over the surface, and let it sit undisturbed until it becomes visibly foamy and slightly expanded — a soft, airy cap of bubbles that smells faintly yeasty. While the yeast proofs, have a small ramekin with the room-temperature egg and softened butter ready so you can whisk them into the foamy mix; the wet mixture should look creamy with tiny flecks of butter suspended in it.

Step 2: Combine Dry Ingredients and Build the Shaggy Dough

Whisk the bread flour with fine sea salt and garlic powder in a large matte-grey ceramic mixing bowl until evenly distributed. Pour the creamy yeast-and-egg mixture into the dry ingredients and stir with a wooden spoon or dough hook until a rough, shaggy dough forms — no dry pockets but still loose and tacky, with visible strands of flour clinging to the spoon and bowl. The texture should feel coarse and slightly sticky, a clear “before” state that promises elasticity after kneading. Set the bowl (same matte-grey bowl) aside ready for kneading.

Step 3: Knead to a Smooth, Elastic Ball

Knead the dough on a lightly floured surface or in the mixer with the dough hook until it transforms into a smooth, elastic ball that stretches without tearing and springs back slowly when pressed. Adjust with small pinches of extra bread flour only if necessary so the dough remains soft and slightly tacky, not dry. The finished dough should be smooth, slightly glossy from the butter, and show faint windowpane stretch when gently pulled — a tactile, resilient mass that’s ready to be shaped.

Step 4: First Rise, Fill with Cheese, and Shape into a Log

Lightly grease the same large bowl with a thin smear of butter and nestle the dough ball inside, turning once to coat. Cover loosely and let it rise until doubled and pillowy; a fingertip should leave a slow-springing indentation. Meanwhile measure the cheddar and Parmesan into small ceramic bowls. After the first rise, gently degas the dough, roll it out into an even 10 x 14-inch rectangle on a floured surface, sprinkle the interior filling cheeses in an even layer leaving a small border, then roll tightly into a log and seal the seam and ends to trap the cheese. Grease a 9 x 5-inch rectangular loaf pan thoroughly with butter and transfer the filled log seam-side down into the pan, adjusting it to fit evenly.

Step 5: Final Rise, Egg Wash, Bake, Cool, and Slice

Cover the pan for a second rise until the loaf puffs about 1 inch above the rim. Whisk an egg with a tablespoon of milk to a smooth egg wash in a small bowl and, without deflating the loaf, brush a thin even coat over the risen top. Immediately scatter the reserved shredded cheddar and grated Parmesan evenly across the crust so they adhere. Bake until deep golden-brown with glossy, bubbly melted cheese on top and an interior temperature around 190–200°F (88–93°C). Let the loaf rest in the pan 10–15 minutes, then turn out onto a rack and cool at least 30–45 minutes before slicing; the crumb should be warm, tender, slightly stretchy with visible swirls and pockets of melted cheddar. Finish with a light sprinkle of chopped parsley or chives and slice with a serrated knife into 3/4–1 inch thick slices.

Notes