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    Home » Recipes » Bread Recipes

    Chunky Cheddar Cheese Bread

    Mar 3, 2016 | by Jennifer | Last Updated: Jun 24, 2021

    Jump to Recipe

    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.

    homemade chunky cheese bread sliced on cooling rack

    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.

    Cook's Notes

    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

    homemade chunky cheese bread sliced on cooling rack

    Chunky Cheese Bread

    A chunky cheese bread, both in appearance and in the use of a generous amount of cheese chunks. This bread freezes well.
    Author: Jennifer
    5 stars from 17 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 2 hrs 30 mins
    Cook Time 40 mins
    Total Time 3 hrs 10 mins
    Course Bread
    Servings 24 servings

    Ingredients
     

    Bread:

    • 1 1/2 cups warm water, about 105° F.
    • 2 Tbsp instant or active dry 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

    Filling:

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

    Topping:

    • 2 Tbsp olive oil, or melted butter
    • Pinch of garlic salt and/or sprinkling of dried herb or spice mix
    • Sesame seeds
    Prevent screen from going dark

    Instructions
     

    • 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!

    Notes

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

    Nutrition

    Calories: 223kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 365mg | Potassium: 52mg | Sugar: 2g | Vitamin A: 240IU | Calcium: 142mg | Iron: 1.4mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Bread
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Lisa Holloway-Datzkiw says

      July 28, 2019 at 9:44 pm

      I made this bread a few months back. It was FANTASTIC!

      I improvised a little and added some pickled jalapeños to one of the leaves to see how that turned out.

      I must say it was AWESOME!

      Loved this recipe!

      Thank you for sharing it!

      Reply
      • Jennifer says

        July 29, 2019 at 8:05 am

        Thanks Lisa! So glad you enjoyed it :)

        Reply
    2. Debbie says

      March 06, 2018 at 2:46 pm

      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.

      Reply
      • Jennifer says

        March 06, 2018 at 6:28 pm

        Thanks so much, Debbie and so glad you're cooking along! Love having fellow Canadian readers :)

        Reply
    3. Hamish says

      March 04, 2018 at 4:10 pm

      5 stars
      Brilliant recipe. Not my first cheese bread, but I will definitely be bookmarking this page. (until I have it memorized).

      Reply
      • Jennifer says

        March 05, 2018 at 7:36 am

        Thanks Hamish and so glad you enjoyed it!

        Reply
      • Helen says

        May 29, 2019 at 10:51 am

        You say half standard block of cheese, is that half of 350 grams or half a pound. To me 1 cup = 8 ounces so does this take 1 lb. if cheese , very confused here.

        Reply
        • Jennifer says

          May 29, 2019 at 7:07 pm

          Hi Helen, just go with what is specified in the actual recipes, which give the cheese amounts in cups (1 cup = 4oz by weight). Hope that helps :)

          Reply
    4. Josephine says

      February 28, 2018 at 4:28 am

      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?

      Reply
      • Jennifer says

        February 28, 2018 at 7:45 am

        Hi Josephine, I haven't tried it, but I suspect it might work. If you try it, let me know if it works!

        Reply
    5. Kathy says

      October 08, 2017 at 7:26 pm

      5 stars
      The first time I made this, I oiled pans a lot and couldn’t get bread out. I had to cut bread in the pan and try to get it out. Knowing this and how good this recipe is, I made again but this time I oiled pan and lined the pan on bottom and all four sides with parchment - oiled again. It came out with no effort. Still delicious.

      Reply
      • Jennifer says

        October 09, 2017 at 8:36 am

        So glad you enjoyed this Kathy! I've never had an issue getting this one out of the pan, but love your idea of parchment. I use it often when I don't want to fight with getting things out of pans :)

        Reply
    6. Yuri says

      May 02, 2017 at 9:07 pm

      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. .....it 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 !!

      Reply
      • Jennifer says

        May 03, 2017 at 7:27 am

        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!

        Reply
        • Yuri says

          May 03, 2017 at 10:34 am

          5 stars
          Yep ! That's what I was figure it out . Thank you. By the way, I was cooking "Creamy Asparagus Mini Potato Chicken" last night . That was excellent recipe , too !! You are awesome !

          Reply
          • Jennifer says

            May 03, 2017 at 10:48 am

            So glad you liked the chicken, too :) Thanks!

            Reply
    7. Hutch says

      January 16, 2017 at 8:32 am

      5 stars
      Turned out looking just like the picture and it tastes great, but be sure to place a cookie sheet under the loaves as they cook. As mine rose up, butter and cheese dripped into the oven and I had quite the smoke show!

      Reply
      • Jennifer says

        January 16, 2017 at 8:59 am

        So glad you enjoyed it, but sorry about the smoke show. I've had a few of those over the years ;) I've updated the recipe to suggest baking on a baking sheet, so no one else has that problem. Thanks for the heads up on that!

        Reply
    8. Flora says

      May 02, 2016 at 6:38 pm

      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 :)

      Reply
      • Jennifer says

        May 02, 2016 at 7:15 pm

        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.

        Reply
    9. Bella says

      April 16, 2016 at 2:32 pm

      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!

      Reply
      • Jennifer says

        April 16, 2016 at 7:06 pm

        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 :)

        Reply
    10. Jenny says

      April 07, 2016 at 12:47 am

      Thank you Jennifer, much appreciated!! Can't wait to bake this! :)

      Reply
      • Jennifer says

        April 07, 2016 at 8:46 am

        You're welcome. Enjoy!

        Reply
    11. Jenny says

      April 06, 2016 at 12:04 am

      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 :)

      Reply
      • Jennifer says

        April 06, 2016 at 12:46 pm

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

        Reply
    12. Jeanne says

      March 13, 2016 at 4:12 pm

      5 stars
      Thank you for this recipe Jennifer. This is the first recipe of yours that I have tried and it was absolutely fantastic.

      Reply
      • Jennifer says

        March 13, 2016 at 7:33 pm

        Thanks Jeanne and so glad you enjoyed the bread! And thanks for coming back to let me know :)

        Reply
    13. Chris Scheuer says

      March 05, 2016 at 4:56 pm

      Wow, what a fun, interesting and delicious technique! It looks amazing Jennifer!

      Reply
      • Jennifer says

        March 05, 2016 at 8:30 pm

        Thanks so much, Chris :)

        Reply
    14. Jennifer says

      March 04, 2016 at 10:05 pm

      I'm short a loaf pan - do you think I could halve the recipe??

      Reply
      • Jennifer says

        March 05, 2016 at 3:11 am

        Absolutely Jennifer! Enjoy :)

        Reply
    15. Sarah says

      March 04, 2016 at 9:56 pm

      I definitely am going to need to make this recipe. This looks fantastic!

      Reply
      • Jennifer says

        March 05, 2016 at 8:38 am

        Thanks so much, Sarah :)

        Reply
    16. Toni | BoulderLocavore says

      March 04, 2016 at 9:34 am

      What delicious flavors Jennifer! So pretty too!

      Reply
      • Jennifer says

        March 04, 2016 at 10:40 am

        Thanks so much, Toni :)

        Reply
    17. Liz @ Floating Kitchen says

      March 03, 2016 at 7:44 pm

      Oh I'm so intrigued by this technique, Jennifer! Can't wait to try it out. Those little pockets of cheese are just heavenly! I bet this bread makes the best grilled cheese sandwich EVER!

      Reply
      • Jennifer says

        March 03, 2016 at 8:07 pm

        Thanks Liz. It's sort of fun cutting up the dough. You kind of do feel a little ninja-ish :)

        Reply
    18. Diane (Created by Diane) says

      March 03, 2016 at 5:22 pm

      Bread and cheese, two of my absolute favorites, this look amazing!

      Reply
      • Jennifer says

        March 03, 2016 at 7:30 pm

        Me too, Diane :) Thanks!

        Reply
    19. Tricia @ Saving room for dessert says

      March 03, 2016 at 12:43 pm

      It is official ... you are my bread hero! I want to come work in your bakery ... or buy your cookbook ... or just eat whatever comes out of your oven! My husband would flip for this bread - have you ever tried it with some jalapenos mixed in?

      Reply
      • Jennifer says

        March 03, 2016 at 1:04 pm

        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.

        Reply
    20. Laura (Tutti Dolci) says

      March 03, 2016 at 12:31 pm

      What a temping bread, those chunks of cheddar are everything!

      Reply
      • Jennifer says

        March 03, 2016 at 12:43 pm

        Thanks Laura :)

        Reply
    21. Mary Ann | The Beach House Kitchen says

      March 03, 2016 at 12:15 pm

      Oh, those chunks of cheddar cheese Jennifer! I'm drooling over here! Looks fabulous!

      Reply
      • Jennifer says

        March 03, 2016 at 12:18 pm

        Thanks so much, Mary Ann :)

        Reply
    22. Katrina says

      March 03, 2016 at 11:01 am

      I am freaking out over this bread! Sooo much yummy cheese in there! I want to make this and then make a grilled cheese with it STAT.

      Reply
      • Jennifer says

        March 03, 2016 at 12:17 pm

        Thanks Katrina. I definitely recommend the grilled cheese!

        Reply
    23. Cheyanne @ No Spoon Necessary says

      March 03, 2016 at 10:31 am

      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!

      Reply
      • Jennifer says

        March 03, 2016 at 12:16 pm

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

        Reply
    24. Robyn @ Simply Fresh Dinners says

      March 03, 2016 at 10:23 am

      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.

      Reply
      • Jennifer says

        March 03, 2016 at 12:15 pm

        Thanks Robyn :) I am the same. I could give up meat so much more easily than I could ever give up cheese!

        Reply
    25. sue|theviewfromgreatisland says

      March 03, 2016 at 10:22 am

      Wow does this bread look like the perfect thing to serve with a big pot of soup! I love the rolling and 'hacking' technique, I wonder if that would work with other types of homemade bread, too?

      Reply
      • Jennifer says

        March 03, 2016 at 12:15 pm

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

        Reply
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