Chunky Cheese Bread

Homemade Chunky Cheese Bread

This Chunky Cheese Bread is soft and loaded with chunks of cheddar cheese, together with shredded cheese. Lightly flavoured with a bit of mustard and garlic and topped with sesame seeds.

There’s cheese bread and then there’s cheeeeeese bread. This is definitely the latter. This is the bread you should make when you really want the full-on cheese bread experience. It’s excellent eaten out of hand, with butter. It’s great toasted or as a sandwich bread and of course, it makes a pretty much perfect grilled cheese.

This bread uses an interesting technique. First the dough is rolled out, then scattered with shredded cheese, then rolled up jelly-roll style. Then it’s cut in half lengthwise and then cut into little pieces. Those pieces are scattered haphazardly into the loaf pans, mixed with a generous amount of cheese chunks. It’s all topped off with a bit of melted butter, a pinch of garlic salt and a sprinkling with sesame seeds. It bakes up into a solid loaf, that’s very sliceable, with no gaps that you often get with just jelly-rolled cheese bread.

Chunky Cheese Bread

Cook’s Notes for Homemade Chunky Cheese Bread

If you’ve ever gazed longingly at those super cheesy breads at the grocery store, then been stopped short by the price tag, you’ll be laughing all the way to the bank with this homemade version. You’ll use less than 1/2 of standard large block of cheese for these two loaves, so maybe $2.50 – $3 for cheese, tops – for two large loaves. With minimal other ingredients, it makes a lot of sense to bake your own, not to mention that you know exactly what’s in it!

When it comes to cutting the dough into small pieces, don’t be too precise with it. Go all ninja on it and just cut haphazardly. It’s good to have a variety of sizes and shapes, to fill in the pan spaces best.

Don’t be in too much of a rush to remove the bread from the oven. It will look fairly browned at the 30 minute mark, but it needs to cook a little longer (35-40 minutes). Cover loosely with a piece of foil to stop the browning, if needed.

Don’t skimp on the greasing of the loaf pans. It will make your life easier when removing the cooked bread later. I just use a generous spray of baking spray.

Love cheese bread? You might also like my Soft Cheese Bread recipe.

Chunky Cheese Bread

Chunky Cheese Bread

Chunky Cheese Bread

Course: Bread
Cuisine: American, Canadian
Keyword: cheese bread with lots of cheese
Prep Time: 2 hours 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours 10 minutes
Servings: 24 servings
Energy: 223 kcal
Author: Jennifer
A chunky cheese bread, both in appearance and in the use of a generous amount of cheese chunks. This bread freezes well.



  • 1 1/2 cups warm water about 110° F.
  • 2 Tbsp instant or rapid-rise yeast
  • 1/4 cup sugar
  • 2 1/2 tsp salt
  • 1 1/2 tsp dry mustard powder
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 Tbsp unsalted butter softened
  • 5-6 cups all-purpose flour


  • 2 cups cheddar cheese shredded and somewhat packed
  • 2 cups cubed cheddar cheese cubed into 1/2 inch chunks


  • 2 Tbsp olive oil or melted butter
  • Pinch of garlic salt and/or sprinkling of dried herb or spice mix
  • Sesame seeds


  1. Generously grease two 8x4-inch or 9x5-inch loaf pans and set aside.
  2. In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine warm water and yeast. Stir and let stand 2-3 minutes, until foamy. Add the sugar, salt, mustard, eggs, oil, butter and 3 cups of the flour. Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth and elastic dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
  3. Remove risen dough to a floured surface. Divide into two equal pieces. Roll one piece of the dough into a rectangle about 10x16-inches. Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a sharp knife, cut down the middle of each roll lengthwise. Then, using the knife, cut the two long pieces into smaller irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces and then another 1/4 of the cheese cubes. Set aside and repeat this process with the same process with second dough piece, filling up the second loaf pan. Don't worry if it looks sparse. It will rise and all cook together wonderfully.
  4. When both loaf pans are filled, drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blenand some sesame seeds. Cover with greased plastic wrap and set to rise 30-45 minutes, or until puffy.
  5. Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-overand bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
  6. Allow to cool in pans for about 20 minutes, then run a knife around the outside and remove to a cooling rack to cool completely. These freeze well!

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Facts
Chunky Cheese Bread
Amount Per Serving
Calories 223 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 37mg 12%
Sodium 365mg 15%
Potassium 52mg 1%
Total Carbohydrates 22g 7%
Sugars 2g
Protein 7g 14%
Vitamin A 4.8%
Calcium 14.2%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

Tags from the story


  • I’m so very glad I stumbled across this website. So far I have tried both the cheese bread and the pizza buns – both of which are a huge hit in our house. I’m also eager to try the chicken with mustard sauce that you recently posted – it looks very, very good. It’s so nice to have another Canadian out there to follow and enjoy.

  • I would really like to try this recipe. Is it possible to leave the dough in the pan to let it rise overnight to bake fresh in the morning?

  • Hi I just tried tonight our dinner for this bread.
    I was confusing about recipe like….
    “Using a sharp knife, cut down the middle of each roll lengthwise. Then, using the knife, cut the two long pieces into smaller irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans.”
    Cut down the mddle of each roll. … does means ,all the way to cut ??? or what ………or stop top and bottom of dough to cut ?
    Anyways, I just cutting for 1 inch dough and dump in to the bottom of the pan. Whatever I take , right ?
    Then, cheese and whatever dough left on it and layered.
    It was came very good !
    I think I worried too much and want to follow detail with recipe but I think I better believing myself to doing !
    Thank you and taste are excellent as usual your recipe !!

    • Hi Yuri, it meant cutting all the way through, making two separate pieces, then cutting each in to 1-inch pieces etc. So glad to hear you enjoyed this one!

  • hi! i am just about to make your delicious recipe! however there is a discrepancy in your recipe- the yeast you said calls for 2 TABLESPOONS, however the 9 grams indicate 2 teaspoons. I am hoping that you meant teaspoon because I only bought enough for 2 teaspoons! hopefully it will come out alright :)

    • Hi Flora, It is definitely 2 TABLESPOONS. I converted the recipe to grams by measuring then weighing and 9 grams is what I wrote down for the 2 Tablespoons of instant yeast. That may be incorrect. I will double-check it, but 2 Tbsp. is correct.

  • Hi Jennifer! Your breads look so professional and artisinal!

    I’m vegetarian and don’t eat eggs. Do you suppose this bread could be made without eggs or using flax eggs instead?

    Thank you!

    • Hi Bella. I have no experience with flax eggs and bread. It may work, but I can’t say for sure. I can say for sure that you can just leave out the eggs. The bread will be a little less rich, but still very nice :)

  • Hi Jennifer, stumbled across your beautiful blog while looking for some cheesy bread recipes! This recipe looks amazing and I’m itching to make it! Just wondering if you have this recipe in weight and mL? Or if you could let me know the capacity of your measuring cups/spoons? (I’m in Australia where we have a 250mL cup and 20mL tablespoon, it sometimes wreaks havoc in recipes!) Thanks :)

    • Hi Jenny and thanks! I’ll weigh out the ingredients for you and update the recipe tonight. So check back tomorrow :)

    • Thanks so much, Tricia :) I haven’t tried this particular bread with jalapenos, but I’ve made another and I discovered (at least to my taste), that the jalapenos need to be roasted or cooked just a bit before adding to the bread. Adding them raw just doesn’t give the expected finished product.

  • OMG, this isn’t just cheese bread, Jennifer. This is the end all, be all type of cheese bread that makes my heart go pitter patter! This looks beyond delicious and like I need a few loaves of this in my life immediately! Serious carb-a-liciousness up in here! Pinned! Cheers!

    • Thanks Cheyanne and yes, it certainly more than satisfies my need for carbs and cheese – preferably together ;)

  • Wow, Jennifer, such a beautiful cheese bread! I probably would consider going vegan if I didn’t have to give up cheese. That’s just not even an option. You’ve turned this into art with your beautiful photography. I could be there in an hour if you’re serving this afternoon, lol.

    • Thanks Sue and yes, it absolutely works with all sorts of bread. I made a cinnamon/brown sugar version recently using the same technique.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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