Delicious soft Homemade Cheese Bread , made two ways - a lovely Cheddar cheese version and a Parmesan and Herb version.
I love to cook new things. I have a cooking queue of new recipes to try that's a mile long. So many recipes, so little time! So when something makes a repeat performance in my kitchen (or several, in this case), I figure it's worth sharing.
That's definitely the case with this Soft Cheese Bread Loaf, first discovered a couple of years ago in Peter Reinhart's book "Artisan Bread Every Day". A batch makes two loaves, so I have taken to making two different versions when I make it. Today, it was a Cheddar and Herb and a Parmesan Garlic and Herb.
Now, you might be thinking. "Jen, that bread there isn't looking so soft". But trust me, while this bread has a lovely crust, it is a soft crust, along with a soft interior (owing to the milk in the dough, I believe).
Of course, this is a yeast bread, so it doesn't really qualify as "quick", but it is easy and with one baking session, you'll be rewarded with two great and different loaves. And these loaves freeze beautifully, so slice them up and pop them in the freezer and pull some out whenever a side of bread is in order. Pasta night? Toast up some of the Parmesan Garlic Herb (toasting or popping under the broiler for a bit, really brings the flavours out in this one!). Soup night? Cheddar and Herb will go perfectly with it. And of course, either of these would make a great sandwich bread.
My Best Tips for Baking with Yeast
I think most of the problems people have with baking with yeast, is treating yeast-based recipes like say, a cake recipe, where you just measure the ingredients, mix them all together and bake.
Yeast-based recipes just can never be that precise. Things like temperature, moisture in the flour your are using, the season your are baking in and rising time can differ from one kitchen to the next. All that makes yeast recipes less consistent from one kitchen to the next.
Now that you know this though, that's more than half the battle :) Baking with yeast isn't just measuring, mixing and baking, like a cake, for example. You'll need to add to the mix a little trust in what you see (it looks sticky, so it needs more flour, regardless of how much flour the recipe says should go in), and a feel for the dough (does it feel smooth like a baby's bottom when you're done kneading?) and watching much it has grown in size as it rises (rather than watching the clock). Do that, and all will be good!
- Be careful with the temperature of your proofing liquid before adding the yeast, so you don't compromise the yeast from the start. If the liquid is too cold, the yeast won't activate. Too hot and it will die. The best temperature range for proofing liquid is 105-110F for Active Dry Yeast. Instant yeast is a bit more forgiving and can take temperatures up to 120F. All yeasts die at about 140Β°F. An Instant Read thermometer is handy to have on hand to check.
- Always treat the amount of flour specified in yeast-based recipes as "approximate". Flours will vary from kitchen to kitchen and by season, so the amount needed to make a smooth, soft dough will vary.
- Given tip #2, I always hold back 1/4-1/3 of the flour specified in a recipe and add in only as much as is needed. If you dump all the flour in at the start, you may find that it is too much and it's difficult to adjust well after that.
- Use a large glass measuring cup to proof your dough. It's easy to see when the dough has doubled.
- Be patient. Rising times are also "approximate" and will vary as well. Trust what you see and not the clock.
Cook's Notes for Homemade Cheese Bread
This bread is endlessly customizable. All kinds of cheese, herb and other add-in combinations will work. Want to throw in some sun-dried tomatoes or a bit of pesto? Why not! Olives? Yuck. Sure. Lots of cheese or just a bit? It's up to you.
Finally, there is an option to overnight-rise this dough in the fridge. I rarely do that, because I'm a) impatient and b) not that organized, but feel free to do so. There's no doubt that any bread benefits from a longer rise for better flavour.
Video: How to Shape This Cheese Bread
While the shaping for this cheese bread is very easy, the process doesn't translate easily into words, leaving some room for confusion. To make it easier, I've made a quick video that shows the rolling and shaping process for this Cheese Bread recipe ...
And here they are, baked and ready to be sliced!
Soft Cheese Bread: Two Ways
Ingredients
- 6 1/2 cups unbleached bread flour can use all purpose, if that's all you have (28oz)
- 2 tsp fine salt (0.5oz) or 1 Tbsp. coarse kosher salt
- 5 Tbsp white sugar (2.25oz) or 5 Tbsp brown sugar or 3 1/2 Tbsp. honey or agave nectar
- 1 cup lukewarm water (8oz) about 95F (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
- 1 cup plus 2 Tbsp lukewarm buttermilk (9oz) or milk
- 1 1/2 Tbsp instant yeast (0.5oz)
- 1/4 cup melted unsalted butter (2oz) or vegetable oil
Cheddar and Herb (to make one loaf):
- 2 cups shredded sharp cheddar cheese
- 1/4 cup minced herbs (parsley and chives are good choices)
Parmesan, Garlic and Herb (to make one loaf):
- 1 1/2 cups freshly grated Parmesan
- 1/2 tsp garlic powder (or about 2 tsp. minced fresh garlic)
- 1/4 cup minced herbs (parsley works well)
- 1/4 cup butter, at room temperature
Instructions
- In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
- In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
- Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
- Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
- Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
- **See original post "Cook's Notes" for a video that demonstrates the rolling and shaping process for this cheese bread.**
- For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
- Preheat oven to 350Β° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185Β° internal temperature in the centre.
- Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.
Ella says
I have attempted bread a few times before, but this was by far the best loaf I have ever made! I used 1% milk but added about 2 heaping tablespoons of plain Greek yogurt to replicate the the buttermilk taste and make the cheddar taste sharper. I used a mix of cheeses from my fridge and fresh parsley and chives from my garden. I also added some freeze dried dill. I only have quite long loaf pans, so I rolled the dough into one huge rectangle and made a beast of a loaf. The loaf was already an inch from the top of the pan, so I put it right into the oven after rolling. It worked wonderfully, The crust was crispy while the inside was soft and almost a french bread texture. I will absolutely make this again! I even sent it to my family's bread master: Grandma.
Jennifer says
Glad to hear, Ella :) Thanks!
Megan says
If I plan to refrigerate the dough, would I take it out 2h before I plan to roll it out/add fillings or two hours before I plan to put it in the oven? I plan on making the dough tonight but am trying to figure out timing for the day I plan to bake it. Thank you in advance!
MEGAN says
Follow up question, how long are the loaves good once baked and I'd frozen how do you recommend heating/thawing the whole loaf?
Jennifer says
I try to eat them up within 48 hours. I always thaw bread on the counter still wrapped in whatever it was wrapped in to freeze. That keeps it from drying out as it thaws.
Jennifer says
Hi Megan, It would be 2 hours before you plan to bake it (then allow about 45 minutes for the baking on top of that :) Enjoy!
jan says
From a beginner bread maker - awesome recipe! As suggested, less flour to start - I used about 5 1/4 cups; glass breads pans so 325 degrees; 2 Tbp traditional yeast. Love the ideas from people of variations, e.g. Italian seasoning, sun dried tomatoes (next time). Just need help with waiting an hour to cool them before eating!
Jennifer says
So glad to hear, Jan and yes, now the possibilities are endless. I use this dough for sweet versions too (great as a cinnamon sugar swirl :) Thanks!
Caroline Stewart says
Delicious!
Jennifer says
Glad to hear, Caroline :) Thanks!
Sean says
Hello,
This looks really yummy. I only have active dry yeast. Can I still make this with it? If so, are there any alterations to the recipe?
A bakery near me makes a delicious cheesy dill loaf. Iβm going to try dill with this recipe! π
Thanks in advance and stay safe!
Jennifer says
Thanks Sean and yes, you can definitely use that active dry yeast. Simply proof the yeast a few minutes ahead, in a portion of the lukewarm water (say 1/4 cup of it), then add the remainder of the lukewarm water (3/4 cup) to the dough as you go. That should be the only alteration, just be sure to remember to only add 3/4 cup of water later (it's easy to just read through the ingredients and add the full cup :) Enjoy!
Carolina says
This recipe looks yummy!
If i dont have 2 loaf pans? can I make the whole mixture, reserve half of it in the fridge but bake it in 2 batch?
Jennifer says
Hi Carolina, Yes, that should work. I would split it up right after the first rise. Divide the dough in two pieces. Wrap up one and pop in the fridge. Proceed to roll/fill the other piece and place in your loaf pan to rise/bake. As soon as your first loaf is baked, you can roll and fill the second one and place in the loaf pan. It will take a little longer for the second rise, as it is starting colder. Enjoy!
rose says
do you have to do the cut and braid method? Can you just put it in pan and allow it to raise and then bake?
Jennifer says
Hi Rose, you definitely don't have to do anything :) The problem with cheese breads that are filled and simply rolled, is that they bake up with gaps in the middle. The braiding method prevents that.
Sarah says
Amazing!
Jennifer says
Thanks Sarah :) So glad you enjoyed it!
Gursharan Kaur Anand says
I had never made bread before but this is an amazing recipe. I added Jalapenos and sundried tomatoes to it with a bit of Italiano spice. It is super tasty. I didn't have instant yeast, so instead of 11/2 tbsp of instant yeast, I put 41/2 tbsp of fresh yeast.
Jennifer says
So glad to hear! Thanks so much :)
Julia says
This came out so well! Both times I've tried this recipe the bread tasted wonderful but it took a lot longer than the recipe suggested to rise (both first and second). Is there a point at which you've waited too long for it to rise?
Jennifer says
Hi Julia, Some variation in rising time is to be expected, as every kitchen is different. How long did it take to rise? Generally, you should just trust what you see, rather than what the clock says. That said, do be sure you're not over-rising it, because yes, that results in a poor quality finished bread as well. Is it possible your yeast is old? Might be it's lost some potency.
JULIA says
Good to know! It's ~2-2.5 hours for the dough to double in size. But I just bought more yeast so will try again to see if that's the trick!
Joe says
This looks delicious!! Can I use my bread-machine/maker for the dough?
Any suggestions or modification if using a bread-machine to knead the dough?
Then follow the steps and use two loaf pans...It it work!?!?
Jennifer says
Hi Joe, I have zero experience with bread machines, but if they work how I think they work, yes, you should be able to do the dough in the machine, then take it out to do the first rise outside of the machine. Then just proceed per the recipe exactly from there. Hope that helps :)
Thomas R Bruno says
I can only get my hands on a 9x5 bake pan. Can you suggest a cook time and temperature? I can happily adjust the recipe to be the same ratio to volume if needed. (About an extra 40%)
Jennifer says
Hi Thomas, the baking temperature can stay the same. Not sure about the baking time change. I'm feeling it should be similar. Just keep a close eye on it and if you have a thermometer, test it to be sure. You'll want around 195-200F internal temperature. Enjoy :)
Thomas R Bruno says
Thanks that worked really well. I had to add about 15 minutes to the cook time in case anyone else has the same issue.
Jennifer says
Good to know! Thanks :)
Christine McRae says
"1 cup plus 2 Tbsp lukewarm buttermilk (9oz) or milk"
Is this supposed to be 1 cup and 2 tbsp of buttermilk or add 2 tbsp of butter milk to something else?
Jennifer says
Hi Christine, It is 1 cup + 2 Tbsp of buttermilk or 1 cup + 2 Tbsp of regular milk, meaning it's that measurement, but you can use either buttermilk or milk.
Angela says
I am a first time bread baker and I've never used yeast before. I noticed your recipe calls for Instant Yeast. Seeing that there is a shortage of yeast out there, what if I can only get my hands on dry active yeast? How much should I use and how should I prepare the yeast for this recipe. Please keep in mind I've never used yeast at all... Thank you.
Jennifer says
Hi Angela, First, yes, you can definitely use conventional dry active yeast. If that is what you get, just use the same amount as indicated for the Instant yeast, but you will need to proof it in water first. So add the yeast to the lukewarm water in the recipe, stir, then let stand for a few minutes before adding to the bowl. You probably don't want to use anything labeled "Rapid rise" or "Quick rise" yeast, as it may not work well with this two-rise bread. Hope that helps :)
A.S. says
This is such a fantastic recipe! I do everything the same as written, except I only use cheddar because pickiness runs rampant! Freshly shredded extra sharp cheddar (only orange!) has been the absolute favorite! I've made it soooooo many times over the past few months!
I also did one loaf of pesto/parmesan which apparently was amazing, and was eaten entirely by my sister and her boyfriend on their car ride home from picking it up ;-)
Jennifer says
Lol! Just picturing that car ride :) So glad it's being enjoyed by everyone. Thanks!
Ali says
I've never attempted to make any sort of bread before but came across this recipe and thought I'd give it a go. They came out amazingly I'm really pleased with them! Will definitely use this recipe again soon.
Jennifer says
So glad to hear, Ali! Thanks so much :)
Julia says
Hit all round, I used Italian Herb seasoning and it was delicious, stuck to the weight measures and didnβt change a thing
Jennifer says
So glad to hear, Julia :) Thanks so much!
Kyleigh says
Does this make 2 loafs? If so, is that a 1/4 of butter for each (if making the Parmesan bread)?
Jennifer says
Hi Kyleigh and yes, it makes two loaves, so it would be 1/4 cup for each of the two loaves.
Rhonda says
Would there be anyway to make cheese buns with this recipe. My family loves this recipe. My son eats it for a snack lol. That is why I'm asking about buns
Jennifer says
Hi Rhonda and sure you could. This is what I would do ... Prepare the bread through to the filling/rolling/slicing down the middle. Take one of the sliced logs and cut it into 8-10 pieces (not sure how many you'd actually get :). Pop them in a greased muffin tin with the slice bit up and bake. Baking time would be greatly reduced, of course.
Rhonda Kirkland says
I was thinking something like that too. Thanks
Carol says
Made 2 loaves today have never attempted bread before...but it was a hit !! Thanks for the recipe π
Jennifer says
Glad to hear, Carol :) Thanks so much!
zaleefa baksh says
just made this and it came out delicious! I had a little trouble cutting the bread to shape it but it came out good in the end.
Jennifer says
So glad to hear! Thanks so much :)
Zakary says
Milk and buttermilk are abit scarce during the pandemic. Could I skip it and use water or something else easy to get my hands on?
Jennifer says
Hi Zakary, you could certainly skip it and just use water. It will produce a different bread - not as soft, less flavour, the crumb will be different, the crust crisper and it won't keep fresh as long. All that is not to say it will be bad. Just different :) Cheese and bread are delicious in all sorts of ways!
Janna says
This is by far my favourite bread recipe! I tried it a couple years ago and it produced the best homemade bread I have ever tasted. In fact, it is the only bread recipe I use. I have tried lots of different substitutions including: raisins/cinnamon/brown sugar, just cheese, and with half whole wheat flour. I love them all! Thank you so much for sharing with the world.
Jennifer says
So glad to hear, Janna :) Thanks!