This Homemade Chunky Cheese Bread is soft and loaded with both shredded and chunks of cheddar 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.
Love cheese bread? You might also like my Soft Cheese Bread recipe.
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.
Chunky Cheese Bread
- 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 shredded cheddar cheese, somewhat packed
- 2 cups cubed cheddar cheese (about 1/2 inch chunks
- 2 Tbsp olive oil or melted butter
- Pinch of garlic salt or sprinkling of dried herb or spice mix
- Sesame seeds
Generously grease two 8x4-inch or 9x5-inch loaf pans and set aside.
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.
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.
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.
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.
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!
This recipe was adapted from a Marcy Goldman recipe in “A Passion for Baking”.