Cheese Bread
This cheese bread is a delicious bread to enjoy on your dinner table as a side dish. Filled with different cheeses, this bread is a lovely addition to any meal!
In this blog post, you will learn how to make cheese bread.
What is Cheese Bread?
Cheese bread is a type of bread that is either baked with cheese incorporated into the dough or has cheese layered on top, resulting in a savoury, cheesy flavour. This bread can vary widely in terms of texture and flavour, depending on the type of cheese used, the dough recipe, and the baking method.
Cheese bread is versatile and can be served as a side dish, snack, or even breakfast. It pairs well with soups, salads, or can be enjoyed on its own, warm from the oven. Some people like to serve it with butter, garlic, or a dipping sauce to enhance the flavour.
What Cheese Should I Use for Cheese Bread?
The best cheese for cheese bread depends on the flavour and texture you want to achieve. However, certain cheeses are commonly used because they melt well and have a strong flavour that complements the bread. Here are some of the best options:
- Cheddar Cheese:
- Flavour: Sharp and tangy, cheddar adds a robust flavor to cheese bread.
- Texture: Melts well, creating gooey pockets of cheese within the bread.
- Versatility: Works well in both the dough and as a topping.
- Mozzarella Cheese:
- Flavour: Mild and creamy, with a stretchy, melty texture.
- Texture: Mozzarella melts beautifully, giving the bread a soft, gooey interior.
- Best For: Ideal for a softer, less tangy cheese bread or when combined with stronger cheeses.
- Parmesan Cheese:
- Flavour: Nutty, salty, and rich, Parmesan adds a savoury depth.
- Texture: Doesn’t melt as smoothly as other cheeses, but adds a crispy, flavourful crust when used as a topping.
- Best For: Often used in combination with other cheeses for added complexity.
- Gruyère Cheese:
- Flavour: Rich, slightly sweet, and nutty, Gruyère adds an elegant flavour.
- Texture: Melts smoothly and evenly, making it ideal for cheese bread.
- Best For: Works well in both the dough and as a topping, especially in more gourmet versions of cheese bread.
- Monterey Jack:
- Flavour: Mild and buttery with a slight tang.
- Texture: Melts easily, creating a smooth, creamy texture.
- Best For: Great for those who prefer a less intense cheese flavor in their bread.
- Asiago:
- Flavour: Sharp and tangy, similar to Parmesan but with a more pronounced flavour.
- Texture: Adds a slightly crumbly texture, great for a rustic cheese bread.
- Best For: Works well when mixed with other cheeses or sprinkled on top.
Combining Cheeses:
Many recipes combine two or more cheeses to balance flavours and textures. For example, cheddar for its sharpness, mozzarella for its meltiness, and Parmesan for a salty crust.
For a well-rounded cheese bread, sharp cheddar is often considered the best option due to its strong flavour and good melting properties. However, combining cheddar with mozzarella for meltiness or Parmesan for added depth can elevate the cheese bread to a new level of flavour and texture.
How to Make Buttermilk
Buttermilk can be purchased in a store; however, sometimes it can be forgotten and other times you would rather just make a good enough substitute at home!
To make buttermilk at home merely take 1 cup of milk (whichever percentage you prefer) and add 1 tbsp. of lemon juice to the milk. Whisk together and let stand until you notice that it is beginning to curdle. For this recipe below you need 1/2 c. of buttermilk so only mix in 1/2 tbsp. of lemon juice into the 1/2 c. of milk.
How to Make Cheese Bread
In a large bowl, add your buttermilk, yeast, and sugar. Let sit on the counter covered with a clean tea towel to let the yeast activate. Once activated, add the melted butter, egg, salt, garlic powder, and one cup of bread/strong flour and mix together. Add your second cup of flour and mix in, and once the second cup is in, add the third cup of flour and mix. (It can be hard to see a dough forming here because of all of the flour and it will not form a good ball if you are just mixing with a silicone or wooden spoon. I just pour the mixture onto my work table and begin kneading, and it will turn into a dough ball with some elbow grease.)
Pour the dough onto a floured work table and knead. When you are finished kneading, you should have a smooth ball of dough. Tuck the sides under the dough to form a ball and place into a medium bowl and coat the dough in a thin layer of olive oil. Cover the bowl with plastic cling film and a clean tea towel and let rise in a warm place. This is your first rise.
When the dough has risen, punch down to let out the air. Pour the dough onto your floured work table and roll the dough out into a rectangle. Sprinkle the grated mozzarella and cheddar cheese onto the dough surface leaving a 1/2″ space on the sides empty.
Place the cheese log on its seam on your work table. Take a sharp knife and cut the log down the middle forming two pieces of dough. Do your best to keep the cheese from spilling out.
Take your two pieces of dough and wrap them around each other like a rope. Pinch the end seams together and place in a greased loaf pan. Stuff any of the cheese that fell out back into the cheese dough. Cover with the tea towel and let sit for a second rise.
Once the second rise is completed, remove the tea towel and brush the butter wash onto the top of the cheese bread. Place the cheese dough into the oven and bake. Remove from the oven and let cool before removing from the loaf pan.
Do I Have to Twist My Cheese Dough?
I would say yes. If you do not cut your cheese dough in half and twist it, then the dough is at risk for completely melting in the middle and not baking properly in the middle. You will be left with a crispy crust, but an uncooked soft, melted middle. By cutting the dough in half and twisting it together, it ensures an even bake and a nice cheese marbling in the centre of the bread.
Ingredients
Yeast: yeast is a leavening agent that causes the dough to rise. It ferments the sugar, producing carbon dioxide gas that gives the bread its airy, fluffy texture.
Buttermilk: buttermilk adds a slight tanginess and rich flavour to the dough while keeping it moist. The acidity in buttermilk also helps tenderize the bread, making it softer.
Sugar: sugar feeds the yeast, helping it activate and rise. It also adds a hint of sweetness that balances the savoury flavours of the cheese and enhances browning during baking.
Butter: butter adds richness and flavour to the dough, making it tender. It also provides a moist texture and contributes to a golden-brown crust.
Egg: egg adds structure and stability to the dough, making it richer and contributing to a soft texture. Consequently, it also helps with browning and gives the bread a nice sheen.
Salt: salt balances the flavours and controls the yeast activity. It enhances the overall taste and prevents the bread from being bland.
Garlic Powder: garlic powder infuses the bread with a savoury, aromatic flavour that pairs perfectly with the cheese, giving the bread a delicious garlicky taste.
Bread/Strong Flour: bread/strong flour has a higher protein content, which gives the dough more structure and chewiness. This type of flour is ideal for yeast-based breads, providing the necessary gluten development for a good rise.
Mozzarella Cheese: mozzarella melts beautifully, creating stretchy, gooey pockets of cheese throughout the bread. It adds a creamy, mild flavour that complements the other ingredients.
Cheddar Cheese: cheddar adds a sharp, tangy flavour that gives the bread a pronounced cheesy taste. It also melts well, contributing to both the flavour and texture.
Parsley: parsley is usually added for a pop of fresh, herbaceous flavour and colour. It balances the richness of the cheese and gives the bread a more vibrant appearance.
Tips
- Make sure to cut your cheese dough in half and twist it before the second rise. This will ensure even baking, and it will make the dough look more interesting once baked.
Cheese Bread
Ingredients
- 7 g packet instant yeast
- 1/2 c. buttermilk
- 2 tbsp. sugar granulated
- 1/2 c. 100g butter, unsalted
- 1 egg medium
- 1 tsp. salt
- 1 tsp. garlic powder
- 3 c. bread/strong flour
- 1 c. mozzarella cheese shredded
- 1 c. mature cheddar cheese shredded
Butter Wash
- 1/4 c. butter unsalted and melted
- 1 tsp. garlic powder
- 1 tsp. parsley
Instructions
- In a large bowl, add your warmed buttermilk, sugar, and yeast and whisk together. Cover with a clean tea towel and let sit for yeast activation for about 5 minutes.
- Once the yeast has activated, add the softened butter, egg, salt, garlic powder, and 1 cup of the bread/strong flour. Mix together. Once it is mixed together, add another cup of flour and incorporate that into the dough. Lastly, add the last cup of flour. (It can be hard to see a dough forming here because of all of the flour and it will not form a good ball if you are just mixing with a silicone or wooden spoon. I just pour the mixture onto my work table and begin kneading, and it will turn into a dough ball with some elbow grease.)
- Pour the dough onto a floured work table and knead for 5 minutes. At the end of five minutes, you should have a smooth ball of dough. Tuck the sides under the dough to form a ball and place into a medium bowl and coat the dough in a thin layer of olive oil. Cover the bowl with plastic cling film and a clean tea towel and let rise in a warm place for 2 hours.
- When the dough has risen, punch down to let out the air. Pour the dough onto your floured work table and roll the dough out into a 12”x7” rectangle. Sprinkle the grated mozzarella and cheddar cheese onto the dough surface leaving a 1/2" on the sides empty.
- Roll your dough into a log and pinch the ends together to form seams to keep the cheese inside of the dough.
- Place the log on its seam on your work table. Take a sharp knife and cut the log down the middle forming two pieces of dough. Do your best to keep the cheese from spilling out.
- Take your two pieces of dough and wrap them around each other like a rope. Pinch the end seams together and place in a greased loaf pan. Stuff any of the cheese that fell out back into the cheese dough. Cover with the tea towel and let sit 30 minutes for a second rise.
- Once the 30 minutes rise is completed, preheat your oven to 350℉/180℃/Gas Mark 4.
- Melt the 1/4 c. of butter in the microwave and mix in the garlic powder and parsley. Brush the butter wash onto the top of cheese dough. Place the cheese dough in the oven and bake for 45-55 minutes.
- Remove from the oven and let cool for 10 minutes before removing from the loaf pan.