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!
Hello! For the Parmesan, garlic, and herb loaf, is the butter you smear on the dough salted or unsalted? I made it before and remember loving it but I can’t remember which kind I used…
I generally use salted butter myself, but either would work.
Just finished making the cheddar cheese variation, and like others, could not wait an hour to taste it. Delicious. I made a few tweaks which I will have to modify next time. I left out the sugar because I don’t like breads with a hint of sugar unless for cinnamon bread etc. (and my sister who is Tuscan insists they do not put sugar in their bread). As a result, I think the bread turned out a little dry. So I will include it next time. I read that adding brown sugar instead of white sugar will help the bread retain more moisture. Also making a waterbRoux out of a fraction of the flour and water is supposed to help. Would an egg as well? I noticed other bread recipes used an egg. I used white Cabot extra sharp cheese. The taste is wonderful, but it doesn’t have the visual effect, so next time I will try using a yellow sharp cheddar. Each year we chop up our fresh herbs at the end of the season and store them in a bit of olive oil in the refrigerator. I used those herbs, draining the olive oil. But the herbed oil was so tasty, I couldn’t resist painting it onto the bread. Before I rolled it. As a result, the spirals separate when I cut a slice. So I won’t be able to toast them. Next time I’ll drain the herb oil completely oil and incorporate it into the dough. May also pinch the layers a little bit as I roll them. I noticed several other cheese bread recipes included some mustard, so I may try that next time as well. One also sprinkles yellow mustard seeds on top for crunch before putting it into the oven. Sounds intriguing. Will definitely make this again and again. Thanks!
Hi Wendy, I wouldn’t add an egg myself. Enriched breads (with eggs) tend to go stale much more quickly, in my experience. So if moist is what you’re after, an egg won’t really help. And yes, any oil layer (oil or butter) will cause the bread to bake with gaps. Just cheese works best if you want it to stay solid. Sounds like you have lots of ideas. Enjoy playing with this bread!
I made your bread today for the first time. I used only half the ingredients because I was mixing the dough in my bread maker, and knew that 6 1/2 cups of flour would not fit. I used 2 cups of grated cheddar and topped it with another 1/2 cup of grated cheddar as well. I also erroneously rolled from the longest edge, so I braided the loaf and baked it free standing on a parchment-lined baking sheet. It was so good that there is none left! Thanks for sharing your recipe, I will be making it often.
So glad you enjoyed it, Sharon! Thanks :)
Hi,
Gonna try making this today. Other times I’ve made bread it had to rise in the bread pan again. Does this dough need to rise in the pan? Or straight to the oven after it’s been braided?
Thanks!
Hi Dee and yes, this is a two rise bread, so it will rise the second time in the pan after you shape it. Enjoy!
I made the first two loaves on Monday and they were beautiful and delicious and gone. Made the second two on Tuesday using mozzarella, cheddar, spinach and feta in one of the loaves. It turned out so pretty and tasty that I have two more rising now. The green spinach leaves against the golden crust is beautiful. I wish I could post picture. Thank you for this wonderful recipe
Hi Jennifer,
I’m so glad to find your website! Your recipes look absolutely amazing! I’m making a return to bread making after a very long hiatus and so far, having great success. I’ll be making your cheese bread 2 ways tonight and proofing the dough overnight. Should I start the rolling/stuffing/shaping process right out of the fridge and then do the 2nd rising? Or allow to warm up first? If I don’t hear from you in time, I’ll follow my instincts to shape right out of the fridge.
Hi Elizabeth, I usually let the dough stand a bit out of the fridge. Doesn’t need to come to room temperature, just maybe sit while you have your coffee. Then shape and 2nd rise. Second rise will obviously be a little longer if the dough still has a chill to it. Enjoy the bread!
These were absolutely the best tasting (and most adventurous) breads I’ve ever made! I followed your advice about letting the dough warm up a while after the overnight rise while I shredded the cheeses and watched your “how to” video twice. I still managed to roll the dough long side instead of short side so had to compromise and fold it back on itself to make it fit the pans, but no matter, because even though they could have been prettier inside, they were still so yummy! Next time, I’ll do it right – fingers crossed. Thanks, Jennifer! I am looking forward to trying many more of your recipes!
So glad to hear! Loving the sound of the feta/spinach version :) Thanks!
Hi, I went there a few nights ago, after realizing I had some bread flour and rapid rise yeast. I did sub almond milk (because that’s what I had) and I probably had double the volume of cheese and herbs…but really…it was alright! I only had one loaf pan, so it went into a bundt. I shared the entire thing with my daughter and a friend and we still have some left today after making soup croutons even! I used whatever cheeses I had in the refrigerator…ended up grating an entire wedge of parm and a wedge of a cheddar from the UK. I can’t wait to make this again and I know it will never taste the same as this one did, but that’s alright, too.
So glad you enjoyed it, Kat! Thanks :)
I made this with jalapeños sliced in. So very good! So good, in fact, that I made it three times within a week of the first time! I’m not as patient with my dough, so I ended up rolling the dough and not doing the beautiful slice work demonstrated in the recipe, and it still looked gorgeous.
So glad to hear! Would be great with the jalapnos :) Thanks!
Thank you for making a video of the technique, as well as sharing the recipe. This is now on my list of breads to try.
I think you will love this one, Noelle :) Thanks!
I made these last night for the first time and they turned out amazing. Made one loaf filled with powdered sugar, cinnamon, raisins and craisins, topped with shaved almonds. I filled the other with cheeses, parsley and spices. Love both. I did not expect the btead to turn out so soft, while still having a sturdy crust. My new favorite recipe. Thank you.
They sound lovely! So glad you enjoyed these. Thanks :)
I’m looking forward to baking this for a drop off gift this Christmas Eve to a family of seven, five kids ranging 6 – 16. Last year they ate my traditional gift of three loaves of cheese bread I make with only cheddar inside of three days from Christmas day. Tomorrow I will pick up some nice parmesan to grate and my usual brand of sharp cheddar to make variations of added ingredients resembling the above commentor’s Laura’s ingredients as add ins for each loaf, making four loaves in total. Its going to be a good day. After the holidays I’ll leave an update with the results, I would bet they disappear inside of two days this year.
Sounds just lovely, Dylan! Homemade bread is perfect for sharing this time of year. Thanks :)
Made this recipe for my first bread baking challenge. Was nervous because i didn’t have a kitchen scale and i know how accurate you have to measure with bread. Came out absolutely delicious! My question is have you ever tried this bread with a cinnamon sugar filling? Filled and twisted the same way as the cheese? I’m new to bread making and didn’t know if the sugar would change the way the bread bakes or rises in the final stage. I’m from New Orleans where king cakes are popular and when I made this, my mom commented that the bread had a nice sweetness to it and kind of a king cake texture. So I wondered how a cinnamon sugar filling would do. Topped with some icing like a cinnamon roll!
Hi Heather and yes, we think alike! I did indeed make a sweet version of this bread with cinnamon. Here’s the link if you’d like to see where I went with it :) – https://www.seasonsandsuppers.ca/cinnamon-raisin-bread-2/
Is it hard to just reduce the quantity to just one loaf?
Hi Betty and no, just halve all the ingredients and you’ll be good :)
Hello Jennifer, can one bake these breads free form instead of in a loaf tin? Regards Jeanette Stokell cape town
Hi Jeanette! Yes you can. Just place the twisted dough on a baking sheet. Of course, it will spread out as it rises and bakes though, instead of up :)
My friends and I are going to have a baking session next weekend, and I’m curious to try this bread. Is it possible to add the cheese and herbs at the final stage of mixing (after the window pane stage is ready, like other walnut or dried fruit bread) and shape them into balls instead? My friends haven’t made bread before, that I’m conscious the rolling out stage could be a tad too much for them. Thanks a lot.
Hi Vanessa, while it is possible, adding the cheese and herbs into the dough, you would affect both the rising time of the dough and the texture of the finished bread. Cheese in particular, is not like nuts or dried fruits. It’s oily. It doesn’t just sit in the dough, it incorporates with it as it bakes. And of course, you won’t get that vein of cheese and herbs, that I think is really the best part of cheese bread :) So in short, if you want to do what you’re suggesting, I would stick with a fruit/nut bread.
For what it’s worth, this dough is one of the loveliest doughs to work with. It rolls out beautifully, so it’s super easy to work with, even for beginners. If you’re concerned about the cut/twist part, you could always just roll it up from the short end, then pop it into a loaf pan as a jelly-rolled loaf. (Down-side of this method is that you will often end up with gaps/holes in the finished loaf though).
Thank you Jennifer. Will just try as it is, and may be just do the jelly roll! Can’t wait to try this on Friday!
Hi! I’m making these loaves as we speak. How long does each loaf last fresh and in a bread bin or does this bread have to be refridgerated or frozen?
Thank you for the wonderful recipe. This will be my first go at bread but I think it’ll be great!
Hi Kristen! It doesn’t need to be refrigerated, though I pop mine into a large plastic storage bag and leave it on the counter. It is best on baking day, still good on day 2, and after that, still good for toasting for a day or two. Since this recipe makes 2 loaves, I usually pop one of the two into the freezer as soon as it’s cooled. Enjoy the first loaf, then take the other one out of the freezer to enjoy later :)