Ready to bake unbelievably soft and delicious cheese bread from scratch? This recipe guarantees a perfect, cheesy loaf every time, banishing tough bread forever.
Follow along for precise measurements and easy-to-master techniques that will transform your kitchen into a bakery!
Making the Dough
I've got a super easy way to start our cheese bread, it's what I call magic no-knead dough! I mean, who needs to knead, right?
First, grab a big bowl. Mix 3 cups of bread flour, 2 tsp of instant yeast – the rapid-rise kind is great – and 1 1/2 tsp of salt!
Now, pour in 1 1/2 cups of warm, not hot, water. Think bathwater temp – you don't wanna cook the yeast.
Use a spatula handle to stir it all together. It'll look shaggy but don't stress! This recipe is just about as easy as prepping a baked ziti! It should be too sticky to knead. Perfection!
Cover the bowl with cling wrap and let it rise. Find a warm spot. My dryer's top? Perfect, just don't turn it on. It needs to double in size – around 2 to 3 hours. It's like watching a science experiment! It should be bubbly when it's ready.
Shaping and Baking
Now, it's time to get our hands a little floury as we move into shaping and baking this cheesy masterpiece! I sprinkle my work surface with a tablespoon of flour and gently pat the dough into an 8-inch disc.
Next, I grab about two-thirds of the shredded Colby cheese and cover the dough surface evenly. I like to think this process gives an irresistible, pull-apart nature. Then–using a flexible dough scraper–I fold the sides inward on four occasions, topping each layer with more cheese. It's like making a cheesy, doughy envelope!
Carefully flip dough onto parchment paper, seam-side down, and pile remaining cheese on top. Isn't it gorgeous?
Preheat your oven to 450°F (220° using a Fan). Carefully lower the bread, keeping the paper, into the hot pot and bake, covered, for 35 minutes. Remove lid, then bake a further 10 minutes until it is gorgeously golden.
Cooling and Storing
Now, patience is key – gotta let it cool for at least 10 minutes. Trust me, I know it's hard, but this rest is essential because it'll finish cooking and dry the crumb out. If you slice it too soon, it'll seem raw and doughy – and nobody wants that!
For storing, well—it's best fresh! And I'm talking about freshly baked bread, but it'll stay great for 24-36 hours. After that, you can toast it up and slather on some butter. It's so good and cheesy, you'll secretly hope there are leftovers—or not, I'm not judging!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 8
Ingredients:
1 1/2 cups warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup melted butter
4 cups all-purpose flour
2 cups shredded cheese (cheddar, mozzarella, or blend)
Instructions:
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes.
- Add salt, melted butter, and flour. Mix until a dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 375°F (190°C).
- Punch down the dough and divide it into 8 equal pieces.
- Shape each piece into a ball and place on a greased baking sheet.
- Sprinkle cheese over the dough balls.
- Bake for 20-25 minutes, or until golden brown.
- Let cool for at least 10 minutes before serving.
Nutrition Information (per serving, estimated):
Calories: 350
Protein: 15g
Fat: 15g
Carbohydrates: 40g