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.
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.
Ingredient Notes
Bread Flour – high protein bread flour will provide the nicest texture for your finished loaf. If you only have all-purpose flour, you can use it, but do note that you may need to add a bit more flour to get that moist, smooth dough when using all purpose flour. The texture of your loaf will be slightly heavier than it would have been if using bread flour, but will still be nice and soft.
Yeast – Regular Instant Yeast, such as SAF Brand is specified here. Quick or rapid-rising Instant yeast is NOT recommended. If you only have Dry Active Yeast, you can use it, but you will have to proof it in the warm water portion for the dough first (add a pinch of sugar), and then add to the dough when the water is specified.
Milk – you can use either milk or buttermilk here. For milk, anything 1% or higher is best. I like to use whole milk (3.5% b.f.), when I can. If you don’t have buttermilk, but would like a bit of buttermilk flavour, you can mix the 1 cup milk with 1 Tbsp of either lemon juice or white vinegar, then let it stand 10 minutes until thickened.
Cheese – use a sharp cheddar cheese for best flavour and grate it yourself. I find a yellow cheddar makes a prettier loaf, as you can see the cheese, but an old white cheddar also works here.
Recipe Video
Confused about how this cheese bread is shaped? Watch the video, that shows how easy it is!
Cook’s Notes
- 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 and/or a bit of pesto? Why not! Olives? Sure. Lots of cheese or just a bit? It’s up to you.
- This recipe will make two loaves of bread. You can make one of each – one cheddar and one Parmesan and herb – or you can just make two of the same one. Do note that the ingredients for the filling in the Recipe Card are for one loaf, so if you want to make two of the same loaf, simply double the filling amounts.
- 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.
My Best Tips for Baking with Yeast
I think most of the problems people have when starting out 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 will never be that precise. Things like kitchen temperature, humidity, moisture in the flour you 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 :) What you’ll need to add to the mix to be a successful bread baker is some trust in what you see and feel. Does the dough look and feel too sticky? Add a bit more flour (regardless of how much flour the recipe says should go in.) Does the dough look nice and smooth before you’ve added all the flour specified? Trust it and don’t add any more flour. How much has the dough actually risen? When it comes to rising time, trust your eyes and not the clock. Trust what you SEE and FEEL and don’t be too tightly tied to the specifics of the recipe. 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 the dough, if you can. The markings on the measuring cup make it 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.
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Get the Recipe: Simply Perfect Homemade Cheese Bread (Two Ways)
Ingredients
- 6 1/2 cups (794 g) unbleached bread flour, spooned and levelled (can use all purpose, flour *see Note 1 below)
- 2 teaspoons (14 g) fine salt , or a bit more, if using coarse kosher salt
- 5 Tablespoons (64 g) white sugar, or 5 Tbsp brown sugar or 3 1/2 Tbsp. honey or agave nectar
- 1 cup (227 g) lukewarm water, about 95F (for even softer bread, you can use 1 cup water leftover from boiling potatoes, cooled)
- 1 cup plus 2 Tablespoons (255 g) milk or buttermilk , lukewarm, about 95F
- 1 1/2 Tablespoons (14 g) Instant yeast, (can also use Active Dry yeast *see Note 2 below
- 1/4 cup (57 g) unsalted butter , melted, or the same amount of vegetable/canola oil
Cheddar and Herb (to make one loaf):
- 2 cups (340 g) shredded sharp cheddar cheese
- 1/4 cup (60 ml) minced fresh herbs, parsley and chives are good choices or a heaping tablespoon of dried herbs
Parmesan, Garlic and Herb (to make one loaf):
- 1 1/2 cups (375 ml) Parmesan cheese, freshly grated
- 1/2 teaspoon garlic powder, or about 2 tsp. minced fresh garlic
- 1/4 cup (60 ml) minced fresh herbs, parsley works well, or a heaping tablespoon of dried herbs
- 1/4 cup (57 g) 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 of the flour, to add as needed later, as needed). *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 in very small increments, 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, adding more flour only if the dough is sticking to your hands or the work surface, 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.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- 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.
- **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
- For the Cheddar and Herb Bread: spread the 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.
- 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 all 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. (not fan assisted). 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 the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)
Notes
- High protein bread flour is recommended for best texture and lightness. If you only have all purpose flour on hand, you can use it, but your bread may be a bit less light. If using all purpose flour, you may find you have to use a bit more flour to get to that moist, smooth dough stage.
- If you only have Active Dry yeast, you can use it, but you will need to proof it in the lukewarm water first (add a pinch of sugar). Allow to stand 5 minutes, then add it to the dough when the water is specified.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Made it today during a heat wave and the rising time sure was shorter. Excellent results ! When I look at doubling the recipe the flour still says 28 ounces….am I missing something ? By the way Good quality cheese and garden herbs and real garlic minced and potato water and good quality ingredients in general make this really special. baked it to 190F.
So glad you enjoyed it! And yes, the doubling thing may not work with all the quantities, as it may just be tied to the “cups” part.
hi! the only loaf pan i have is quite a bit longer and thinner than yours. Do you think if I rolled out my dough longer & thinner it could work? & if not, what else could i make this in??
Hi Hibah, Yes, you could just shape it as described and it should work. Cooking time may vary (probably a bit shorter).
This is my second time making this. This time I did melted butter and crushed garlic with Parmesan and cheddar.
Makes the house smell amazing. This dough is so easy to work with and the results were amazing. I used the fleishmans ‘pizza yeast’, since that’s all I could find (last pack). It worked out great. Only an hour of rising and it was doubled in size.
So glad to hear, Melanie and good to know the Pizza Yeast worked well. It’s actually a decent substitute for regular Instant yeast, so if you can find some more, you’ll find it works well in most recipes :) Thanks!
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.
Glad to hear, Ella :) Thanks!
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!
Follow up question, how long are the loaves good once baked and I’d frozen how do you recommend heating/thawing the whole loaf?
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.
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!
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!
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!
Delicious!
Glad to hear, Caroline :) Thanks!
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. I’m going to try dill with this recipe! 😋
Thanks in advance and stay safe!
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!
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?
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!
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?
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.
Amazing!
Thanks Sarah :) So glad you enjoyed it!
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.
So glad to hear! Thanks so much :)
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?
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.
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!
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!?!?
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 :)
I can only get my hands on a 9×5 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%)
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 :)
Thanks that worked really well. I had to add about 15 minutes to the cook time in case anyone else has the same issue.
Good to know! Thanks :)