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Homemade Cheese Bread – Extra Soft Recipe

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4.2 from 3 reviews

This Homemade Cheese Bread recipe produces an extra soft, flavorful loaf packed with melted cheddar cheese and a subtle garlic and herb topping. Perfect for sandwiches, dipping, or enjoying on its own with butter, this bread combines the richness of buttermilk and butter with a tender crumb and cheesy swirls inside. The method involves mixing, kneading, a double rise, and baking to golden perfection.

Ingredients

Dough Ingredients

  • 1/2 cup (120ml) buttermilk, warmed to about 110°F
  • 1/3 cup (80ml) water, warmed to about 110°F
  • 2 and 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 & leveled), plus more as needed and for hands/work surface
  • 2 cups (250g; 8 ounces) shredded cheddar cheese

Topping Ingredients

  • 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: Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes to activate the yeast.
  2. Mix the dough: Add the melted butter, egg, salt, garlic powder, and 1 cup of flour. Beat on low speed for 30 seconds, scraping down the sides of the bowl, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides, about 2 minutes.
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. If dough is too sticky, add flour a teaspoon at a time until it’s soft and slightly tacky. The dough should pass the windowpane test or slowly bounce back when poked.
  4. First rise: Lightly grease a large bowl with oil or nonstick spray, place dough inside turning to coat all sides. Cover with foil, plastic wrap, or a clean towel and let it rise in a warm place for 1.5-2 hours or until doubled in size.
  5. Prepare the loaf pan: Grease a 9×5-inch loaf pan and set aside.
  6. Shape the bread: Punch down the dough to release air. On a lightly floured surface, roll dough into approximately a 9×15-inch rectangle. Sprinkle shredded cheddar cheese over the dough, leaving a 1/2 inch border.
  7. Form the loaf: Roll dough tightly into a 15-inch log. Place on seam side down, cut log lengthwise in half using a serrated knife. Cross one half over the other, forming an X, and twist them together tightly. Pinch edges to seal and tuck any extra cheese inside if desired. Place twisted dough into the loaf pan and cover again. Let rest for 30 minutes to rise slightly.
  8. Preheat oven: Adjust oven rack to the lower third. Place a baking sheet on the lower rack to catch drips. Preheat oven to 350°F (177°C).
  9. Prepare topping: Whisk melted butter with parsley and garlic powder. Brush this mixture generously over the top of the dough.
  10. Bake the bread: Bake for 45-55 minutes until golden brown and the loaf sounds hollow when tapped. Tent with foil after 25 minutes if browning too quickly.
  11. Cool and serve: Remove from oven and cool 10 minutes in the pan. Then remove from pan and cool completely on wire rack. Slice and serve. Store leftovers covered at room temperature for 2 days or refrigerate up to 1 week. Reheat slices briefly in microwave before serving for best texture.

Notes

  • Use bread flour for best texture; all-purpose flour can be substituted but the bread may be less chewy.
  • The Platinum Yeast from Red Star is a fast-acting yeast that helps the bread rise well and develop good flavor.
  • Cheddar cheese can be substituted with your preferred firm cheese, but adjust salt and flavor accordingly.
  • Keep the dough slightly tacky; resist adding too much extra flour or the bread will be dense and dry.
  • If you don’t own a stand mixer, mix and knead by hand using a wooden spoon or spatula and then on the work surface.
  • Resting the shaped dough before baking helps produce a softer crumb and better oven spring.
  • Leftover bread makes excellent sandwiches or toasted slices with butter or spreads.

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