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!
I just made this for the first time and I modified it. I mixed wheat and white flour and used1/2 sparkling water and 1/2 regular water to offset the thicker dough caused by the wheat flour. I used a 3 cheese blend of parmigiano reggiano, 1 aged cheddars and 1 slightly sharper cheddar with some thyme and basil. I wish I could post an image.
Salute and Semper Fi,
Scott
Sounds lovely Scott! So glad you enjoyed it. Thanks :)
Making this bread again for the 3rd time. My family loves them. I made a cheddar jalapeño one and for the first time I also made one like cinnamon bread Amazing
So glad you are enjoying it, Lisa. It’s my favourite bread dough to work with. Always perfect :) Thanks!
OMG i just made the best homemade bread ever in my life, its so soft and chewy just the way i like it. My family loved it, got tons of compliments. Thank you so much for sharing this recipe and all the tips that you have put in here, every detail helped
So glad to hear! Thanks so much :)
Yum! This is the second bread recipe that I have made from your blog. Both were amazing. For this one, I stuffed it with Pepper Jack cheese. Thanks for putting together a video; that was very helpful for the braiding process.
So glad you enjoyed it, Erin :) Thanks so much!
Made these, didn’t have fresh chives so I subbed in fresh scallions (just the greens). Both of these are delicious! Simple recipe to make, easy to customize. It’s a keeper! Thanks for sharing!
How long does a loaf keep at room temperature?
Hi Ashley, if it’s well wrapped, it will keep well for about 48 hours. It starts to go downhill after that. That said, for longer storage, it freezes beautifully.
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!
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.
Can I use a 9×5 loaf pan ?
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.
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!
Hi Richard and yes absolutely, whole milk will be fine :)
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!
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!
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💖
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!
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! :)
Thanks so much, Jean :)
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… ;)
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.
These absolutely delicious! Can I substitute bread flour with whole wheat or whole wheat plus all purpose flour?
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.
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
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!
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.
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!