Cheese Loaf Bread Recipe

There’s a certain magic that fills the house when bread is in the oven. It’s a comforting, nostalgic aroma that promises warmth and satisfaction. But when you add a generous amount of sharp, tangy cheddar cheese to the mix, that magic transforms into something truly spectacular. I’ll never forget the first time I perfected this Cheese Loaf Bread recipe. The kids were hovering around the kitchen, drawn in by the irresistible scent of baking bread and melting cheese. The moment I pulled the golden-brown loaf from the oven, with its glorious crown of bubbly, slightly crispy cheese, I knew we had a new family favorite. Slicing into it was a moment of pure bliss—the steam billowed out, carrying that rich, cheesy fragrance, and the beautiful swirl of cheddar woven through the soft, pillowy crumb was a sight to behold. That first warm, buttered slice, with its pockets of gooey, melted cheese and tender texture, was absolute heaven. This isn’t just a recipe; it’s an experience. It’s the perfect companion to a hearty soup on a cold day, the star of a next-level grilled cheese sandwich, and a welcome addition to any holiday table. It’s the kind of bread that disappears in a day, with everyone coming back for “just one more slice.” This recipe has been tweaked and perfected over time to ensure a consistently soft, flavorful, and incredibly cheesy result every single time. It’s surprisingly straightforward, even for novice bakers, and the payoff is a loaf of artisan-quality bread that will make your home feel like a professional bakery.

The Ultimate Cheese Loaf Bread: A Complete Recipe

This recipe is designed to produce one standard 9×5 inch loaf of incredibly soft and cheesy bread. We’ll walk through every component, explaining its role in creating the perfect texture and flavor.

Ingredients

• For the Dough:
  • Warm Milk: 1 cup (240ml). The ideal temperature is between 105-115°F (40-46°C). This warmth is crucial for activating the yeast without killing it. Milk, as opposed to water, adds richness and results in a softer, more tender crumb. Whole milk provides the best results due to its fat content, but 2% will also work well.
  • Active Dry Yeast: 2 ¼ teaspoons (7g), which is equivalent to one standard packet. This is the leavening agent that will make our bread rise and give it its light, airy texture.
  • Granulated Sugar: 2 tablespoons (25g). Sugar does more than just add a hint of sweetness to balance the savory cheese. Its primary role is to act as food for the yeast, helping it to activate and multiply efficiently, which leads to a better rise.
  • Large Egg: 1, at room temperature. The egg adds richness, flavor, and color to the dough. It also contributes to the structure and helps create a tender crumb. Bringing it to room temperature helps it incorporate more easily into the other ingredients.
  • Unsalted Butter: ¼ cup (57g), melted and slightly cooled. Butter is essential for a soft, flavorful loaf. It tenderizes the gluten strands, resulting in a bread that isn’t tough or chewy. Using unsalted butter allows you to control the final salt content of the loaf.
  • All-Purpose Flour: 3 ½ cups (420g), plus more for dusting the work surface. All-purpose flour strikes the perfect balance of protein content for a bread that is soft yet has enough structure to hold its shape. You can also use bread flour for a slightly chewier texture, but all-purpose is perfectly sufficient and accessible.
  • Salt: 1 ½ teaspoons (9g). Salt is a non-negotiable ingredient in bread making. It dramatically enhances the flavor of the bread, bringing out the nuances of the flour and the cheese. Critically, it also regulates the yeast’s activity, slowing it down just enough to allow for a controlled, even rise and better flavor development.
• For the Cheese Filling and Topping:
  • Shredded Sharp Cheddar Cheese: 2 cups (226g), divided. This is the star of the show! A good quality sharp or extra-sharp cheddar will provide the most prominent and delicious cheese flavor. It’s highly recommended to shred your own cheese from a block. Pre-shredded cheeses are often coated with anti-caking agents like potato starch, which can prevent them from melting as smoothly and can impart a slightly gritty texture to your bread. We’ll use 1 ½ cups for the swirl inside the loaf and ½ cup for the irresistible cheesy crust on top.

Step-by-Step Instructions for Perfect Cheese Loaf Bread

Follow these detailed instructions carefully. We will explain the why behind each step to demystify the bread-making process and ensure your success.

Step 1: Activate the Yeast

In a large bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Gently stir the mixture together. Let it sit undisturbed for 5-10 minutes. During this time, the yeast will feed on the sugar and begin to activate. You will know it’s ready when the mixture becomes frothy and bubbly on the surface, resembling the head of a beer. This process, called “proofing,” confirms that your yeast is alive and active. If you don’t see this foamy activity, your yeast may be old or the milk may have been too hot or too cold. It’s best to discard it and start over with fresh yeast.

Step 2: Form the Dough

Once the yeast is bubbly, add the melted and cooled butter and the room temperature egg to the bowl. Whisk them into the yeast mixture until well combined. Now, add the all-purpose flour and the salt. If using a stand mixer, fit it with the dough hook attachment. Mix on low speed until a shaggy, cohesive dough begins to form. If mixing by hand, use a wooden spoon or spatula to stir until you can no longer effectively mix, then use your hands to bring it together in the bowl.

Step 3: Knead the Dough to Perfection

Proper kneading is what develops the gluten strands in the flour, which gives the bread its structure and classic chewy, soft texture.

• Using a Stand Mixer: Increase the speed to medium-low and knead the dough for 7-8 minutes. The dough should transform from a sticky mass into a smooth, elastic ball. It should pull away cleanly from the sides of the bowl, though it might still stick a little to the bottom.
• Kneading by Hand: Lightly flour a clean work surface (a countertop or large cutting board works well). Turn the dough out onto the surface. It will be sticky at first, which is normal. Begin to knead by pushing the dough away from you with the heel of your hand, then folding it over on itself and giving it a quarter turn. Repeat this push-fold-turn motion for about 10-12 minutes. Resist the urge to add too much extra flour, as this can make the bread dense. The dough is perfectly kneaded when it is smooth, supple, and elastic. You can perform the “windowpane test” to check: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed and it’s ready.

Step 4: The First Rise (Bulk Fermentation)

Lightly grease a large, clean bowl with a little oil or cooking spray. Form your kneaded dough into a smooth ball and place it in the bowl, turning it over once to coat the top with oil. This prevents a dry skin from forming. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. A good option is inside an oven with the light on (but the heat off) or near a sunny window. Let the dough rise for 1 to 1.5 hours, or until it has visibly doubled in size.

Step 5: Shape the Loaf and Add the Cheese

Once the dough has doubled, gently press down on it to release the air. Transfer the dough to a lightly floured work surface. Using your hands or a rolling pin, gently shape the dough into a rectangle that is roughly 8 inches wide and 12-14 inches long. The short side should be about the length of your loaf pan. Sprinkle 1 ½ cups of the shredded cheddar cheese evenly over the surface of the rectangle, leaving a small ½-inch border along the edges. Starting from the short 8-inch side, roll the dough up into a tight log, just like you would for cinnamon rolls. Pinch the seam at the end firmly to seal it, and also pinch the ends to seal them. This tight roll and seal are crucial for creating a beautiful swirl and preventing the loaf from having large gaps inside after baking.

Step 6: The Second Rise (Proofing)

Grease a 9×5 inch loaf pan with butter or cooking spray. Carefully place the shaped log into the prepared pan, seam-side down. Cover the pan loosely with plastic wrap or a kitchen towel. Let it rise again in a warm place for another 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan. About 20 minutes before the second rise is complete, preheat your oven to 375°F (190°C).

Step 7: Bake to Golden Perfection

Once the loaf has finished its second rise, gently brush the top with a little melted butter or milk (this is optional but helps with browning). Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the loaf. Place the loaf pan on the center rack of your preheated oven. Bake for 30-35 minutes. The bread is done when the top is a deep golden brown and the cheese is bubbly and melted. A great way to test for doneness is to gently tap the top of the loaf; it should sound hollow. For ultimate certainty, you can use an instant-read thermometer inserted into the center of the loaf—it should register 190-200°F (88-93°C).

Step 8: Cool Completely

This might be the hardest step, but it’s vital! Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn the loaf out of the pan and place it on a wire cooling rack. Let it cool completely for at least 1-2 hours before slicing. Slicing into hot bread can cause it to be gummy and can ruin the delicate internal structure you worked so hard to create. The cooling process allows the crumb to set properly.

Nutrition Facts

• Servings: 12 slices per loaf
• Calories per serving: Approximately 295 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Preparation Time

• Active Time: 25 minutes (includes mixing, kneading, and shaping)
• Inactive/Rising Time: 2 hours
• Baking Time: 30-35 minutes
• Total Time: Approximately 3 hours

How to Serve Your Homemade Cheese Loaf Bread

This versatile loaf is more than just a side dish. Its rich flavor and soft texture make it a star in many culinary applications. Here are some of our favorite ways to enjoy it:

• Simply Toasted and Buttered:
  • The purest way to enjoy it. A thick slice, toasted until the edges are crisp and the cheese pockets are re-melted, slathered with good quality salted butter. It’s a perfect breakfast or snack.
• The Ultimate Sandwich Base:
  • Grilled Cheese: Use this bread to make the most epic grilled cheese of your life. The cheese is already in the bread, so you’re starting with a major flavor advantage.
  • Hearty Sandwiches: It makes a fantastic base for turkey and avocado, roast beef and horseradish, or a classic BLT.
  • Breakfast Sandwiches: Toast a slice and top with a fried egg, bacon, and a slice of tomato.
• As a Side for Soups and Stews:
  • There is no better companion for a bowl of creamy tomato soup, hearty beef stew, or a flavorful chili. Use it to sop up every last drop of broth.
• Appetizer Extraordinaire:
  • Croutons: Cut the bread into cubes, toss with olive oil and herbs, and bake until crispy for the best homemade croutons you’ve ever had.
  • Bruschetta: Toast slices, rub with a garlic clove, and top with diced tomatoes, basil, and a drizzle of balsamic glaze.
  • Bread Bowl: While a bit ambitious, a smaller, round version of this loaf could be hollowed out to serve spinach dip or chili.
• Savory French Toast:
  • Use slightly stale slices to make a savory French toast. Whisk eggs with a splash of milk, salt, pepper, and maybe some chopped chives. Dip and pan-fry in butter until golden. Serve with a sprinkle of Parmesan or a dollop of sour cream.

Additional Tips for Bread-Making Success

1. Cheese Choice is Critical: Don’t skimp on the cheese! A block of high-quality sharp cheddar, Gruyère, or even a blend of Monterey Jack and Colby will yield the best flavor and melt. Grating it yourself from a block is a non-negotiable tip for achieving that perfect gooey melt without the powdery residue of pre-shredded bags.
2. Don’t Rush the Rise: The rising times are a guideline; what’s more important is the visual cue of the dough doubling in size. The temperature of your kitchen will greatly affect the rising time. A cooler room means a longer rise, which can actually develop more flavor. Under-proofed bread will be dense, while over-proofed bread can collapse in the oven.
3. Measure Your Flour Correctly: The most accurate way to measure flour is by weight using a kitchen scale (420g). If you don’t have a scale, use the “fluff and scoop” method: fluff the flour in its container with a fork, spoon it into your measuring cup, and then level it off with the back of a knife. Scooping directly from the bag compacts the flour and can result in adding too much, leading to a dry, heavy loaf.
4. Achieve the Perfect Cheese Swirl: When you roll the dough into a log, make it as tight as possible without squishing the dough flat. A tight roll ensures there are no large air pockets or gaps in your final loaf, giving you a beautiful, consistent swirl of cheese in every single slice. Remember to pinch that seam shut tightly!
5. Proper Storage for Lasting Freshness: To store your cheese loaf, let it cool completely first. Store it in a bread box or a paper bag at room temperature for up to 3 days. Avoid storing bread in a plastic bag at room temperature, as it can trap moisture and make the crust soggy. For longer storage, this bread freezes beautifully. Slice the completely cooled loaf, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. It will keep for up to 3 months. You can pull out individual slices and toast them directly from the freezer.

Frequently Asked Questions (FAQ)

Q1: My dough didn’t rise. What did I do wrong?
A: This is the most common bread-making issue! There are a few likely culprits. First, your yeast may have been expired or “dead.” Always check the expiration date. Second, the liquid (milk, in this case) you used to proof the yeast might have been too hot, which kills the yeast, or too cold, which won’t activate it. The 105-115°F (40-46°C) range is the sweet spot. Finally, your rising environment might have been too cold or drafty. Yeast loves warmth, so find a cozy spot for it to do its work.

Q2: Can I use whole wheat flour in this recipe?
A: Yes, you can, but it will change the texture. Whole wheat flour absorbs more liquid and has a lower gluten potential, resulting in a denser, heartier loaf. For a good starting point, try replacing 1 cup of the all-purpose flour with 1 cup of whole wheat flour. You may need to add an extra tablespoon or two of milk if the dough feels too dry. The flavor will be nuttier and equally delicious.

Q3: Can I make this cheese bread recipe without a stand mixer?
A: Absolutely! A stand mixer is a convenient tool, but bread has been made by hand for centuries. The instructions for hand-kneading are included above. It’s a bit more of a workout, but many bakers find it incredibly therapeutic and rewarding. Just be prepared to knead for a solid 10-12 minutes to develop that gluten properly.

Q4: Can I add other ingredients like herbs or garlic to the dough?
A: Definitely! This recipe is a fantastic canvas for customization. Try adding 1-2 teaspoons of garlic powder or a tablespoon of finely chopped fresh herbs like rosemary, chives, or thyme to the dry ingredients. For a spicy kick, add finely diced jalapeños along with the cheese filling. An “everything bagel” seasoning sprinkled on top with the cheese before baking is also a phenomenal addition.

Q5: How do I know for sure when my bread is fully baked?
A: While a golden-brown crust is a good indicator, it can be deceiving. The two most reliable methods are the “thump test” and using a thermometer. Carefully remove the loaf from the oven and tap the bottom or top—if it sounds deep and hollow, it’s a great sign that it’s cooked through. For 100% certainty, an instant-read digital thermometer is a baker’s best friend. Insert it into the center of the loaf (avoiding any large cheese pockets), and if the internal temperature is between 190°F and 200°F (88-93°C), your bread is perfectly baked.

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