Cheese Bread Recipe – Soft, Cheesy & Irresistibly Good
I discovered this cheese bread recipe during one of those desperate “I need carbs and I need them now” moments, and honestly? It’s become my secret weapon for impressing people without actually breaking a sweat. The best part? You probably have most of these ingredients sitting in your kitchen right now, judging you for ordering pizza again.
This isn’t just any cheese bread – this is the kind that has a golden, crispy crust that gives way to soft, pillowy bread studded with pockets of melted cheese. The kind that makes people ask for the recipe and then look at you like you’re some sort of bread wizard when you tell them how simple it actually is.
Nutrition Information
Here’s what you’re getting per generous slice (recipe makes 8 servings):
| Nutrient | Per Slice |
| Calories | 320 |
| Carbohydrates | 42g |
| Protein | 14g |
| Fat | 11g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 580mg |
| Calcium | 280mg |
| Iron | 3mg |
Why This Cheese Bread Will Ruin Store-Bought Forever
Let’s be honest here – most store-bought cheese bread tastes like cardboard with a hint of artificial cheese flavor. This homemade version? It’s basically a warm hug made of carbs and dairy, and it costs a fraction of what you’d pay for the sad frozen stuff.
The secret is in the technique and the cheese combination. I use a mix of sharp cheddar and mozzarella because sharp cheddar gives you that punchy flavor while mozzarella provides that Instagram-worthy cheese pull. Together, they create the perfect balance of taste and texture.
Plus, making bread from scratch isn’t as intimidating as people make it sound. This recipe uses active dry yeast, which is basically foolproof as long as you don’t kill it with water that’s too hot. Think baby bath water temperature – warm but not scalding.
The Ingredients: Simple But Strategic
For the Bread Dough:
Dry Ingredients:
- 3 cups bread flour (all-purpose works too, but bread flour gives better texture)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
Wet Ingredients:
- 1 cup warm water (105-110°F – use a thermometer if you’re paranoid like me)
- 2 tablespoons olive oil
- 1 large egg, beaten
For the Cheese Magic:
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh chives, chopped (or 1 tablespoon dried)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Finishing Touch:
- 2 tablespoons butter, melted
- 1/2 teaspoon coarse sea salt
- Extra cheese for sprinkling on top (because more cheese is always the answer)
The key to amazing cheese bread is using good quality cheese. I know it’s tempting to grab the cheapest bag of pre-shredded cheese, but trust me – spending a little extra on a block of sharp cheddar that you shred yourself makes a noticeable difference in flavor.
Step-by-Step Instructions: From Flour to Glory
Getting Your Dough Right:
Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes until it gets foamy. If it doesn’t foam up, your yeast is dead – start over with fresh yeast and check your water temperature.
Step 2: Add the olive oil and beaten egg to your yeast mixture. Mix just until combined – we’re not making a smoothie here, just getting everything incorporated.
Step 3: In a separate bowl, whisk together the flour and salt. Add this to your wet ingredients and mix until a shaggy dough forms. It’ll look messy at this point – that’s totally normal.
Step 4: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. The dough should be slightly tacky but not sticky – add flour gradually if needed, but don’t go overboard.
The First Rise (AKA Patience Time):
Step 5: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour until it doubles in size. I like to put mine on top of the fridge or in an oven with just the light on.
This is where patience pays off. Rushing the rise will give you dense bread, and nobody wants dense cheese bread. Use this time to grate your cheese, clean up your flour explosion, or just sit there staring at the dough like it’s going to rise faster under pressure.
Adding the Cheese (The Best Part):
Step 6: Once your dough has doubled, punch it down (literally – give it a good punch to deflate it). Turn it out onto a floured surface and roll it into a rectangle about 12×8 inches.
Step 7: Sprinkle the shredded cheddar, mozzarella, chives, garlic powder, and black pepper evenly over the dough, leaving about a 1-inch border around the edges. Don’t be stingy with the cheese – this is cheese bread, not bread with a cheese suggestion.
Step 8: Starting from one long side, roll the dough up tightly, pinching the seam to seal. Tuck the ends under and place the loaf seam-side down in a greased 9×5 inch loaf pan.
The Second Rise and Bake:
Step 9: Cover the loaf and let it rise again for about 30-45 minutes until it crowns above the rim of the pan. Preheat your oven to 375°F during the last 15 minutes of rising.
Step 10: Brush the top with melted butter and sprinkle with coarse sea salt and any extra cheese you’ve been hoarding. Make three diagonal slashes across the top with a sharp knife – this helps the bread expand properly and looks professional.
Step 11: Bake for 35-40 minutes until the top is golden brown and the internal temperature reaches 190°F. If the top starts getting too dark, tent it with foil.
Step 12: Let it cool in the pan for 10 minutes, then turn it out onto a wire rack. Try to resist cutting into it immediately – I know it’s torture, but letting it cool for at least 20 minutes helps the texture set properly.
Pro Tips That’ll Make You Look Like a Bread Expert
Want to know what separates good cheese bread from absolutely incredible cheese bread? It’s all in the details that most people skip.
First, room temperature ingredients mix better. Take your egg out of the fridge about 30 minutes before you start baking. Cold eggs can shock the yeast and slow down the rising process.
Second, when you’re rolling up the dough, roll it tightly but don’t stretch it. Stretching creates weak spots where the bread might split open during baking, and nobody wants cheese leaking all over their oven.
Third, that butter brush at the end isn’t just for looks. It creates a beautiful golden crust and adds an extra layer of flavor that makes people think you’re some sort of artisan baker.
Flavor Variations That’ll Keep Things Interesting
Once you master the basic recipe, you can get creative with different cheese combinations and add-ins. Sharp cheddar and gruyere create a more sophisticated flavor profile. Pepper jack and cheddar add a nice kick. Parmesan and mozzarella give you that Italian vibe.
For herb variations, try rosemary and thyme instead of chives, or go Mediterranean with oregano and sun-dried tomatoes. Caramelized onions mixed with the cheese create an absolutely incredible flavor combination – just make sure they’re completely cooled before adding them to the dough.
Ever wonder what would happen if you added crispy bacon bits? Don’t wonder anymore – just do it. Cook the bacon until it’s crispy, let it cool, then add it with the cheese. You’ll thank me later.
Storage and Reheating: Making It Last
This cheese bread is best eaten the day it’s made, but let’s be realistic – sometimes you want to make it ahead or save some for later. Wrap cooled bread tightly in plastic wrap and it’ll keep at room temperature for 2-3 days.
For longer storage, slice the bread and freeze individual pieces wrapped in plastic wrap and stored in a freezer bag. Toast frozen slices directly from the freezer – they come out perfectly crispy on the outside and soft on the inside.
To refresh day-old bread, wrap it in foil and warm it in a 350°F oven for about 10 minutes. For individual slices, a quick toast in a dry skillet brings back that crispy crust.
Troubleshooting: When Things Don’t Go According to Plan
Bread didn’t rise properly? Check your yeast expiration date and water temperature. Yeast is a living thing – treat it badly, and it won’t do its job.
Cheese leaked out during baking? You either overfilled the dough or didn’t seal the seam properly. Next time, leave more border space and really pinch that seam closed.
Bread is too dense? You probably added too much flour during kneading or didn’t let it rise long enough. Humidity and temperature affect rising times, so be patient and go by visual cues rather than strict timing.
Crust is too dark but inside isn’t done? Lower your oven temperature by 25°F and bake longer. Every oven is different, and some run hot.
Why This Recipe Works Every Single Time
The beauty of this cheese bread recipe is that it’s forgiving and flexible. The dough is sturdy enough to handle a generous amount of cheese without falling apart, but tender enough to create that perfect soft texture inside.
The two-rise method develops better flavor and texture than quick bread recipes, but it’s not so complicated that you need a degree in baking science. It’s the perfect balance of effort and reward – impressive results without requiring you to become a professional baker.
This recipe also scales beautifully. Double it for a crowd, or make two loaves and freeze one for later. The basic technique stays the same regardless of batch size.
The Final Word on Cheese Bread Mastery
Look, I could tell you about the science of gluten development and the Maillard reaction that creates that beautiful golden crust, but here’s what really matters: this recipe makes people happy. It makes your house smell incredible, it brings people together around the table, and it proves that some of the best things in life really are simple.
The next time you’re craving something warm and comforting, skip the expensive bakery run and make this instead. Your kitchen will smell like a professional bakery, your family will think you’re amazing, and you’ll have the satisfaction of knowing you made something from scratch that actually tastes better than anything you could buy.
So preheat that oven, dust off your mixing bowls, and get ready to become the person everyone calls when they want fresh bread. Because honestly? Once people taste your homemade cheese bread, store-bought will never be good enough again. And that’s a pretty good problem to have 🙂