There's nothing quite like the aroma of freshly baked bread wafting through your kitchen, especially when it's loaded with melty, gooey cheese. This cheese bread recipe combines the comfort of homemade bread with the irresistible appeal of cheese, creating a loaf that's perfect for everything from sandwiches to soups.
Why You'll Love This Recipe
This cheese bread strikes the perfect balance between a tender crumb and a cheesy richness. The exterior develops a beautiful golden crust while the interior remains soft and pillowy, with pockets of melted cheese throughout. It's impressive enough for special occasions yet simple enough for weekend baking.
Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 cup warm milk (110°F)
- 3 tablespoons butter, softened
- 2 large eggs, room temperature
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Optional: 1 teaspoon garlic powder
- Optional: 1 tablespoon fresh herbs (chives, parsley, or basil)
Instructions
- Prepare the Dough In a large bowl, combine the flour, yeast, sugar, and salt. In a separate bowl, whisk together the warm milk, softened butter, and one egg. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Knead and First Rise Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
- Add the Cheese Punch down the dough and turn it onto a lightly floured surface. Roll into a rectangle about 18x12 inches. Sprinkle evenly with both cheeses, garlic powder, and herbs if using, leaving a 1-inch border.
- Shape and Second Rise Starting from the long side, tightly roll up the dough like a jelly roll. Pinch the seam and ends to seal. Place seam-side down in a greased 9x5-inch loaf pan. Cover and let rise for another 45 minutes.
- Bake Preheat oven to 375°F. Beat the remaining egg with 1 tablespoon of water and brush over the top of the loaf. Bake for 40-45 minutes until golden brown and the internal temperature reaches 190°F. Tent with foil if the top browns too quickly.
- Cool and Serve Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
Storage Tips
Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm slices in the oven at 350°F for a few minutes until the cheese melts again.
Recipe Notes
- For the best texture, ensure all refrigerated ingredients are at room temperature before starting.
- Don't skimp on the kneading time – proper gluten development is key to a good structure.
- Feel free to experiment with different cheese combinations, but avoid using pre-shredded cheese as it contains anti-caking agents that can affect melting.
- For an extra crusty top, place a pan of hot water on the bottom rack while baking.
Enjoy your homemade cheese bread warm from the oven, toasted for breakfast, or as the perfect accompaniment to your favorite soup or stew!
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