Cheese Bread Recipe

It’s surprisingly easy to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. For a sweet version, try our cinnamon crunch bread.

The inspiration behind this recipe comes from a local bakery, where I’ve picked up DOZENS of cheese bread loaves. Each of us love it, my almost 2 year old being the biggest fan. ♥

Let’s back up. This cheese bread is homemade bread swirled with real cheese. It’s a simple yeasted dough that I adapted from my sweeter homemade cinnamon swirl bread and my basic sandwich bread. Each slice is extra soft with a chewy crust and ribbons of melted cheese throughout. For extra flavor, brush the top of the unbaked bread with garlic herb butter. The cheese on top crisps up, while the garlic butter infuses down into the bread.

I have 3 loaves in the freezer right now. Things would become dangerous if there wasn’t a constant stash of cheese bread in our house.

Homemade Cheese Bread – Extra Soft

You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.

Prep: 3h

Total: 4h

Yield: 1

Ingredients:

• 1/2 cup (120ml) buttermilk, warmed to about 110°F
• 1/3 cup (80ml) water, warmed to about 110°F
• 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
• 2 Tablespoons (25g) granulated sugar
• 5 Tablespoons (72g) unsalted butter, melted + slightly cooled
• 1 large egg, at room temperature
• 1 teaspoon salt
• 3/4 teaspoon garlic powder
• 3 cups (390g) bread flour (spooned & leveled), plus more as needed and for hands/work surface*
• 2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
• 2 Tablespoons (30g) unsalted butter, melted
• 2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)*
• 1/4 teaspoon garlic powder

Instruction:

1. Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
2. Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
3. Keep the dough in the mixer and beat on low speed for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
5. Grease a 9×5 inch loaf pan.
6. Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
7. Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half– forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
8. Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
9. Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
10. Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
11. Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
12. Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.

Cheese Bread

This homemade cheese bread is a cross between pizza and garlic bread. You’ll love it! Make it as a perfect side to any Italian-inspired meal.

Prep: 50min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 349 kcal, Carbohydrate 24 g, Protein 16 g, Fat 21 g, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• ½ teaspoon active yeast
• 1 teaspoon sugar
• ¾ cup lukewarm water
• 1.25 cups all purpose flour
• ½ teaspoon salt
• 2 tablespoons + 2 teaspoons olive oil
• 2 tablespoons unsalted butter (room temperature)
• 8 oz. shredded mozzarella cheese (~2 cups)
• 3 oz. grated parmesan cheese (~¼ cup)
• 1 teaspoon Italian seasoning

Instruction:

1. In the bowl of a stand mixer, combine the yeast, sugar, and ½ cup of water. Let sit for 5 to 10 minutes to allow the yeast to bloom. It should look creamy or have a foamy top.
2. Next, add the flour, salt, and 2 teaspoons of olive oil. Using the dough hook attachment to knead for 5 minutes or by hand for 10 minutes.
3. Pour 2 tablespoons of olive oil over the dough ball and cover the bowl with plastic wrap. Let rise in a warm spot for 30 minutes.
4. Preheat the oven to 450℉.
5. Transfer the dough onto a baking sheet. Using your hands press it into a 9 inch by 6 inch rectangle.
6. Spread the butter onto the top of the dough. Then, sprinkle on the mozzarella and parmesan. Season with the Italian seasoning.
7. Bake for 10 minutes or until the top is golden brown.
8. Let cool briefly and then slice the bread into rectangles.

CHEESE BREAD Delicious Fluffy! | Ninik Becker

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