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Few things compare to the aroma of freshly baked bread wafting through the kitchen — except maybe when it’s bread laced with rich, melty cheese. Cheese bread is the perfect marriage of two culinary classics: the chewy, pillowy texture of homemade bread and the bold, savory flavor of melted cheese.
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This guide is designed to help you make cheese bread from scratch, whether you’re new to baking or a seasoned home baker. The recipe is forgiving and adaptable, offering space for experimentation while also producing consistently delicious results. We’ll also look at cheese options, shaping techniques, variations like herbed cheese bread or jalapeño cheddar, and even what to do with leftovers (hint: it involves toasting and sandwiches!).
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Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl or measuring cup, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy. If the mixture doesn’t foam, your yeast may be expired or the water was too hot or too cold. Start over with fresh yeast and check your water temperature.
Step 2: Make the Dough
In a large bowl (or stand mixer), combine flour and salt. Add the activated yeast mixture, softened butter, and warm milk. Mix until a shaggy dough forms. If using a stand mixer, mix with a dough hook on low speed for 1–2 minutes, then increase to medium and knead for about 8 minutes.
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If mixing by hand, turn the dough out onto a floured surface and knead for 10–12 minutes, or until smooth, elastic, and slightly tacky but not sticky.
Step 3: First Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 60–90 minutes, or until doubled in size. Rising time can vary depending on your kitchen temperature.
Step 4: Prepare the Cheese
While the dough rises, shred your cheese. Use a food processor or hand grater. Keep the cheese in the fridge until you’re ready to use it — this helps it stay firm and makes spreading easier later.
If you’re adding spices like black pepper, garlic powder, or chili flakes, mix them in with the cheese now.
Step 5: Shape the Dough
Once risen, punch down the dough gently to release air. Transfer to a lightly floured surface. Roll or stretch the dough into a rectangle, roughly 9×13 inches.
Sprinkle the shredded cheese evenly over the surface of the dough, leaving about ½ inch border on all sides. Starting from one of the shorter ends, roll the dough into a tight log, like a jelly roll.
Step 6: Second Rise
Place the log seam-side down into a greased 9×5-inch loaf pan (or onto a parchment-lined baking sheet if shaping freeform). Cover loosely and let it rise for another 30–45 minutes, or until puffy and slightly risen.
During the last 10 minutes of rising, preheat your oven to 375°F (190°C).
Step 7: Egg Wash and Scoring
Beat the egg with 1 tbsp water and brush the top of the loaf. This gives it a golden, glossy crust. For an artisan look and better oven spring, score the top of the loaf with a sharp knife or bread lame.
Optional: Sprinkle with extra cheese or sesame seeds before baking.
Step 8: Bake
Place the loaf in the center of the oven. Bake for 35–40 minutes, or until golden brown and an internal temperature of 190–200°F (88–93°C) is reached. If the top browns too quickly, tent it with foil halfway through.
Step 9: Cool
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist the urge to slice immediately — cutting hot bread can release steam and make it gummy inside.
Tips for Success
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Use Bread Flour for Chewier Texture: You can substitute part or all of the all-purpose flour with bread flour for a chewier, more structured loaf.
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Measure Flour Correctly: Use a kitchen scale when possible. If not, spoon flour into the cup and level with a knife (don’t scoop).
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Don’t Overstuff with Cheese: Too much cheese can cause gaps in the loaf. Stick to 1 ½ to 2 cups for the best structure.
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Let It Cool: Cheese inside the loaf needs time to settle after baking. Cutting too early can lead to melted cheese oozing out and a squished texture.
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For Extra Flavor: Add fresh herbs like chives, rosemary, or thyme to the dough or cheese mixture.
Cheese Options
Not all cheeses are created equal when it comes to baking. Here are some great choices and their characteristics:
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Cheddar: Sharp, bold flavor, melts well.
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Mozzarella: Classic melty texture, mild flavor.
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Gruyère: Nutty, rich, melts beautifully.
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Parmesan: Salty, umami-packed, great in smaller amounts.
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Fontina: Buttery and smooth melting.
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Pepper Jack: Adds a spicy kick.
Avoid very soft cheeses like brie or overly oily ones like American cheese slices for this particular recipe.
Variations
1. Garlic and Herb Cheese Bread
Add 1–2 cloves of minced garlic and 1 tbsp chopped fresh herbs (parsley, rosemary, or basil) into the dough or cheese mix.
2. Jalapeño Cheddar Bread
Add 1 diced fresh jalapeño (seeded for mild, keep seeds for heat) along with the cheese for a spicy twist.
3. Cheesy Pull-Apart Bread
Shape into small dough balls stuffed with cheese and arrange in a loaf pan for a monkey bread-style treat.
4. Whole Wheat Cheese Bread
Replace up to 50% of the flour with whole wheat flour. Add 1–2 tbsp honey to balance the earthier flavor.
5. Sourdough Cheese Bread
Use 1 cup active sourdough starter, reduce yeast to 1 tsp, and adjust flour/water accordingly. Let rise longer — up to 4 hours for the first proof.
Serving Suggestions
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With Soup: Perfect alongside tomato, broccoli cheddar, or French onion soup.
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As a Sandwich: Slice thick and use for grilled cheese, ham and Swiss, or breakfast sandwiches.
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Toasted with Butter: A simple and satisfying snack.
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With Dips: Cube and serve with warm marinara, spinach-artichoke dip, or cheese fondue.
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Breakfast Treat: Toast and top with a fried egg or avocado.
Storage and Reheating
Room Temperature:
Store cheese bread wrapped in foil or in an airtight container for up to 2 days. Avoid plastic wrap, which can make it soggy.
Refrigerator:
Wrap tightly and refrigerate for up to 5 days. Let it come to room temperature or reheat before serving.
Freezing:
Slice and freeze individual pieces wrapped in parchment and foil or in a zip-top bag. To reheat, toast directly from frozen or bake at 350°F (175°C) for 10–12 minutes.
Troubleshooting
Bread is too dense
Likely under-kneaded or over-floured. Next time, knead until the dough passes the “windowpane test” (stretching a piece thin enough to see light through).
Cheese leaks out
Some cheese loss is normal. Try leaving a wider cheese-free border, and roll the dough tightly.
Dough didn’t rise
Check yeast freshness, water temperature, and rising environment. Avoid drafty or cold rooms. Proof in a warm oven (turned off) or use a proofing box.
Bread is gummy inside
It wasn’t baked long enough or sliced too soon. Check internal temp with a thermometer (190–200°F) and let it cool fully before slicing.
Conclusion
Homemade cheese bread is a showstopper — golden, fragrant, and flavorful, with a perfectly tender crumb and rich cheesy ribbons running throughout. It’s the kind of bread that doesn’t need butter (though we won’t stop you), and the kind that’s always greeted with excitement at the table.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp garlic powder (optional, but adds flavor)
- 2 large eggs
- 1 cup milk (whole or 2%)
- ¼ cup unsalted butter, melted (plus more for brushing)
- 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
- ¼ cup grated Parmesan (optional, for extra flavor)
- 2 tbsp chopped chives or green onions (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
- Mix wet ingredients: In another bowl, beat eggs, then add milk and melted butter. Stir until combined.
- Combine: Add wet ingredients to dry and stir until just combined (don’t overmix). Fold in shredded cheese and chives/green onions if using.
- Pour and bake: Pour batter into prepared loaf pan. Smooth the top and sprinkle a little extra cheese on top if you like.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and cheesy.
- Cool & serve: Let cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
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