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 140°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 350° 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 185° 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.
Karuna says
Hi there
Can I do the braiding night before in the pan and bake it next day? I was trying to do the prep for thanksgiving.
Thanks!
Jennifer says
Hi Karuna, possibly. I haven't tried it, but you would have to wrap tightly and refrigerate overnight. In the morning, remove from fridge and let rise on the counter (covered), before baking.
Jazmin says
Can I use a 9x5 loaf pan ?
Jennifer says
Hi Jazmin and yes, you can, though your loaves will be, of course, shorter and wider. The baking time may also change. As I haven't tried it myself, I can't say by how much.
Richard Fuentes says
Can I substitute whole milk in place of the buttermilk? I have already made this once before (AMAZING), but don't want to take an extra trip to the store LOL!
Jennifer says
Hi Richard and yes absolutely, whole milk will be fine :)
Skye says
This looks so delicious! Will definitely try it tomorrow. Can I cut the recipe into half? My mixer is small and can't handle 6C of flour. And if I only use 3C of flour, should I just use half of the yeast measurement as well? Thanks in advance!
Jennifer says
Hi Skye and yes, you can half the recipe easily (I do it often when I just want one loaf). Simply cut all the ingredients in half, including the yeast and you'll be good :) Enjoy!
Shagun says
I have only 1 tin, is it possible for me to bake in batches? If yes, could you please help me by telling how to store the other unbaked bread? Thanks💖
Jennifer says
Hi Shagun, A couple of ideas. Most simply, you could just half the recipe and just make one loaf. If you really wanted to make 2 loaves, here's what I would do. After the first rise, divide the dough in two. Form one part into a loaf and set to do it's 2nd rise (and subsequently bake). Take the second half and pop it into a bowl, cover and refrigerate. Once the first loaf is baked, remove the dough from the fridge and shape/place into pan and set it to do it's 2nd rise. As the dough is cold, the 2nd rise will take longer, so be patient :) Then bake it off. Hope that helps!
Jean says
Found you on my YouTube feed and was curious about the recipe. I have to say, I'm so impressed. Subscribing...
Hope your channel grows! :)
Jennifer says
Thanks so much, Jean :)
Ann-Lorraine says
Made this today. Did one cheddar and one cinnamon raisin. I am clearly a novice at the cutting and braiding as my dough opened up both times and the topping threatened to spill everywhere. It also took a good 60 minutes for them to bake. Looking forward to eating them, regardless of their imperfect looks... ;)
Jennifer says
So glad to hear! And yes, the braiding gets easier each time you do it :) I just toss anything that falls out right back on top once it's in the pan. For the cinnamon raisin did you butter the dough before adding the cinnamon? If not, it does help it stay in place.
S says
These absolutely delicious! Can I substitute bread flour with whole wheat or whole wheat plus all purpose flour?
Jennifer says
Glad you enjoyed it! As for whole wheat, it's important to realize that any amount of whole wheat flour will change the texture and flavour of the bread. Using all whole wheat flour will definitely result in a dense loaf. Generally speaking, you should only replace about 1/4-1/3 of the all purpose flour with whole wheat and even at that, there will be a compromise with a more dense loaf. Also, the amount of flour over-all will change with the addition of whole wheat, so hold back some of the AP flour, as it all may not be needed.
Thaya says
I can't wait to try this! Looks amazing! I haven't worked with dough a lot... Will you be able to taste the sugar in the bread or is it just to help the yeast froth?
Thank you so much,
Thaya
Jennifer says
Hi Thaya, This bread has a very, very slight sweet undertone. Most bread is seasoned with sugar and salt for flavour. If you are sensitive to sweet, you can safely reduce the sugar to a couple of Tablespoons, if you like :) Enjoy!
GB says
Amazing bread! To Jennifer's point, we found we could use this recipe with just about any filling... we made a sweet version leveraging the same basic recipe. At the stage where you roll out the dough, we then made a paste of butter, cinnamon, brown sugar and white sugar and spread it throughout (i.e., used a hand held mixer to whip it together, almost like icing). Then, we sprinkled finely chopped walnuts on top. And then you follow the instructions from there... worked like a charm.
Jennifer says
So glad you are enjoying it many ways :) It is one of the nicest doughs to work with and a favourite of mine, too! Thanks!