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Homemade Cheese Bread – Extra Soft Recipe

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3.8 from 11 reviews

  • Author: Molly
  • Total Time: 4 hours
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

This homemade cheese bread recipe yields an extra soft, buttery yeasted loaf swirled generously with sharp cheddar cheese. Using simple pantry staples like buttermilk, bread flour, and yeast, the dough is kneaded and allowed to rise twice before being shaped into a twisted cheese-studded loaf. Topped with a garlicky herb butter, this bread bakes to a golden crust with a flavorful cheesy interior perfect for slicing and serving fresh or toasted.

Ingredients

Dough Ingredients

  • 1/2 cup (120ml) buttermilk, warmed to about 110°F
  • 1/3 cup (80ml) water, warmed to about 110°F
  • 2 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3 cups (390g) bread flour, spooned and leveled, plus more as needed
  • 2 cups (250g; 8 ounces) shredded cheddar cheese

Topping

  • 2 Tablespoons (28g) unsalted butter, melted
  • 2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together the warm buttermilk, warm water, yeast, and sugar. Cover and let sit for 5 minutes to activate the yeast.
  2. Add remaining ingredients: Add the melted butter, egg, salt, garlic powder, and 1 cup of the bread flour. Beat on low speed for 30 seconds, then scrape down the bowl. Add the remaining flour and continue beating on low until the dough comes together and pulls away from the sides, about 2 minutes. If mixing by hand, use a wooden spoon or spatula.
  3. Knead the dough: Knead in the mixer for an additional 5 minutes or by hand on a floured surface for 5 minutes. Add flour sparingly if dough is too sticky. The dough should feel soft and pass the windowpane test, stretching thin without tearing.
  4. First rise: Lightly grease a large bowl and place the dough inside, coating all sides with oil. Cover with plastic wrap, foil, or a kitchen towel and let rise in a warm spot for 1.5 to 2 hours, until doubled in size.
  5. Prepare pan and shape dough: Grease a 9×5-inch loaf pan. Punch down the dough and roll it out on a floured surface into a 9×15-inch rectangle. Sprinkle the grated cheddar evenly over the dough, leaving a 1/2-inch border.
  6. Form the loaf: Roll the dough tightly into a 15-inch log with the seam side down. Using a serrated knife, cut the log in half lengthwise. Cross one half (cut side down) on top of the other to form an X. Twist the two halves tightly together and pinch edges to seal. Optionally tuck in small pieces of leftover cheese into the dough. Place the twisted loaf in the prepared pan and cover again.
  7. Second rise: Let the covered loaf rest for 30 minutes to rise slightly.
  8. Preheat oven: Position oven rack in the lower third and place a baking sheet on the lowest rack to catch drips. Preheat oven to 350°F (177°C).
  9. Prepare topping: Whisk melted butter with parsley and garlic powder. Brush or drizzle over the top of the loaf.
  10. Bake: Bake for 45-55 minutes until golden brown and hollow sounding when tapped. Tent with foil after 25 minutes if browning too quickly. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Serve and store: Slice and serve warm or at room temperature. Store leftovers covered at room temperature for 2 days or refrigerated up to 1 week. Reheat slices in the microwave for 10 seconds for a fresh taste.

Notes

  • Use any shredded cheese you prefer, such as mozzarella, Monterey Jack, or a mix for different flavors.
  • Make ahead: Dough can be prepared and chilled after the first rise, then shaped and baked the next day.
  • Freezing: Fully baked bread can be frozen wrapped tightly for up to 3 months. Thaw and reheat before serving.
  • If you don’t have bread flour, all-purpose flour can be used but the texture may be less chewy.
  • Keep flour measurements precise by spooning into the cup and leveling for best dough consistency.
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/homemade-cheese-bread-extra-soft-recipe/