Okay, let’s be real here. Bread with cheese inside is awesome, but they can feel predictable sometimes, you know? That’s why I jazz things up a bit with my recipe. I throw in loads of fresh parsley on top, and bam! There’s a phenomenal flavor bomb.

Why We Love Cream Cheese Bread So Bad

Have you ever sunk your teeth into cheese bread? Soft, fluffy bread mingling with gooey cheese feels like a warm hug from the inside out. The best part? You can get wild with it! Swap out cheddar for mozzarella or go bold with some Gruyere; options are endless, my friend.
Here’s the charm of cheese bread: it’s simple yet versatile. With just flour, yeast, water, and cheese, you’ve got yourself a winner. And because it’s so basic, the flavors shine like stars on a clear night.
Want to host a gathering? Cheese bread always has your back; it’s a crowd-pleaser that barely calls for effort, after all! Throw it on a charcuterie board, serve it alongside some wine – boom, instant hit.
Who says cheesy bread is just for fancy occasions? Oh no, it’s an anytime dessert. Toast it up for breakfast, slather on some butter, and you’re in for a treat. Or munch on it in the afternoon when that hunger pang hits.
Plus, how can we forget soup, its perfect partner in crime? There’s nothing more blissful than dunking your cheese bread (or sandwich bread or banana bread) into a warm soup bowl.

10 Steps To Make Cheese Bread

Ingredients

Let’s talk about the ingredients for this awesome cheese bread recipe:

Buttermilk: This liquid kickstarts the yeast to give your bread that soft, chewy, and flavorful texture. You can also go for low-fat milk, whole milk, or even non-dairy options, but trust me, only buttermilk brings the flavor game to a whole new level.

Water: We’re doubling on liquids with a buttermilk and water mixture. A perfect balance for the dough is super important; too much milk and you’ll end up with something dessert-like, which is not what we’re going for!

Yeast: You’ve got options here; instant yeast or active dry yeast will both do the trick. But remember, if you go for active dry yeast, your rise times might be a tad longer. Personally, I swear by Red Star Platinum Yeast – it’s instant and comes with natural improvers for that extra oomph.

Sugar: This sweet stuff isn’t just for taste. It keeps your yeast happy and active, giving your dough a tender feel!

Melted Butter: We all know butter equals soft, flavorful bread. Make sure it’s melted, though; room-temperature one just doesn’t cut it when it comes to flavor.

Egg: Just one egg can give your homemade bread structure and a great flavor boost.

Salt: Don’t even think about skipping this one. Salt takes your baked bread from blah to ah in the flavor department.

Garlic Powder: This guy is the double agent for both the bread dough and that killer topping. If you’re feeling fancy, swap some minced fresh garlic!

Bread Flour: Only this high-protein flour can give your loaf of bread the perfect rise and chewy texture. All-purpose flour won’t do.

Cheddar Cheese: This one’s a no-brainer for a classic cheesy flavor, but feel free to mix it up with Colby, gouda, or pepper jack cheese if you’re feeling adventurous. Just make sure to shred it yourself for the best taste!

Instructions

Kneading The Dough

Step 1.

First, grab a stand mixer bowl and toss in some yeast, warm water, buttermilk, and sugar. Give it a good whisk, then let the mixture sit for about 5 minutes.

Once it’s mingled, add butter, egg, garlic powder, salt, and flour (1 cup). Keep your mixer going at low speed (half a minute), then scrape down that bowl and toss in the rest of the flour. Mix until your dough starts pulling out from the bowl’s sides; it often takes me 2 minutes!

(But what if you’re without a mixer? Don’t fret. Just grab a silicone spatula or wooden spoon and prepare to flex those arm muscles!)

Step 2.

Here’s where the fun begins: kneading! Let the mixer go for another 5 minutes, or knead the dough by hand using a floured surface if you’re feeling adventurous. Pro tip: if the dough gets too sticky, sprinkle a bit of flour (about only 2-3 teaspoons) until it’s soft and slightly tacky. You want the dough to bounce back when poked but still have some softness to it!

But how do you know if you’ve kneaded it enough? I usually tear a small piece (you can say it’s a sample) and gently stretch it out. Can you see the light passing through it without it tearing? If yes, you’re good to go. If not, you should keep kneading till it passes your windowpane test.

Rising The Dough

Step 3.

Grab a big bowl and lightly coat it with non-stick spray or oil. Pop your dough in there, give it a good wiggle to cover it entirely in oil, and then drape over it with plastic wrap, foil, or a dry kitchen towel.

Step 4.

Here comes our waiting game: let that dough hang out in a warm spot for about 1.5 to 2 hours until its size doubles. I like to let mine chill on the counter; getting it nice and puffy usually takes around 2 hours.

Step 5.

While you’re waiting, grease a 5×9 loaf pan. Once your dough has risen, it’s time to shape it!

Shaping The Dough

Give it a good punch to release any trapped air, then plop it onto a floured surface. Grab your trusty rolling pin and roll that dough into a 15×9 rectangle. Sprinkle cheese over it, leaving about a half an inch border around the edges.

Step 6.

Roll that cheesy goodness up into a 15” log, then slice it half lengthwise and crisscross one half over the other to make an X shape. Twist those halves together and pinch the ends to seal the deal!

Are you feeling extra cheesy? Tuck some cheese squares into your dough for those extra pockets of flavor.

Step 7.

Pop everything into the loaf pan. Cover the pan with foil or plastic wrap and let it rest for about 30 minutes. The dough will rise even more during this period, so brace yourself.

And now, it’s oven time! Adjust your oven rack to the low third and slide one baking sheet onto another rack below it to catch butter or cheese drips (if any). Preheat your oven to 350°F (or 177°C) and prepare to bake away.

Topping

Step 8.

Is your dough all rolled and ready to go? Great! It’s time to amp up the flavor.

Mix some melted butter with your favorite herbs and a pinch of garlic powder. Then, brush or drizzle that deliciousness all over the top of your dough. Trust me, it will take your loaves of bread to the next level.

Baking

Step 9.

Now, into the oven it goes! Bake that beauty until it’s golden brown (also, when you give the top a gentle tap, it should sound hollow). This step usually takes me about 45 to 55 minutes.

Keep a close eye on it, though. If you notice the top getting too brown too fast, tent it with some aluminum foil. I often do this after about 30 minutes in the oven!

Step 10.

Once it’s reached golden perfection, remove it from the oven. Let it sit for about 10 minutes in its pan. After that, gently remove it from that pan so it can cool completely on the rack.

And now, the moment we’ve all been waiting for: slice it up and dig in!

Note

Want a beautiful golden brown crust? Sometimes, I like to brush the top of my risen dough with an egg wash (beaten egg with a splash of water) before baking.

FAQs

My Dough Seems Too Sticky! What Should I Do?

Add more flour, one tablespoon at a time, until the dough becomes manageable but not stiff!

Do I Really Need To Knead The Dough?

Sure, kneading develops the gluten in the flour for a better texture. But I must say there are no-knead versions of cheese bread that use a wetter dough and longer rising times. That’s the story for another time!

Have fun with my easy recipes with bread and cheese!