gaxownOkay, Let’s Talk Cheese Bread!
Right, so cheese bread. Is there anything better? I remember my mum making a version of this when I was little, usually on miserable rainy Sundays, and the smell wafting form the kitchen was just… heaven. This isn’t exactly her recipe (hers involved a bread maker and I’m more of a hands-on kinda gal), but it definitely captures that same cozy, comforting vibe. Honestly, sometimes after a rubbish day, kneading dough and knowing you’ll have warm, gooey cheese bread waiting is the only thing that gets me through!
Why You’ll Probably Make This All The Time
Okay besides the obvious (CHEESE!), my family goes absolutely nuts for this stuff. Seriously, it vanishes. I make this when:
- We need serious comfort food, like, yesterday.
- I have bits and bobs of cheese leftover in the fridge (it’s brilliant for using those up!).
- Friends are popping round unexpectedly and I want to look like I’ve made an effort (it looks way fancier than it is!).
- I just feel like it! Because warm bread + melty cheese = happiness.
It’s pretty forgiving too. I once completely forgot about the second rise for like, an extra hour (got distracted by a good bit on telly) and it still turned out delicious, maybe even a bit tangier? Who knows. The point is, don’t stress it too much.
What You’ll Need (Give or Take)
- Flour: Around 3 cups (like 375g?) of all purpose flour. Bread flour works too, makes it a bit chewier which is nice. I usually just use the supermarket’s own brand, nothing fancy. My Nan swore by King Arthur but honestly, any works fine.
- Yeast: One packet (or 2 1/4 teaspoons) of active dry yeast. Make sure it’s not ancient!
- Sugar: Just a teaspoon, helps the yeast get going.
- Salt: About 1 1/2 teaspoons. Crucial for flavour, don’t skip it.
- Warm Water: Roughly 1 cup (around 240ml). Needs to be warm, like a nice bath, not hot! Too hot kills the yeast pals.
- Butter: 2 tablespoons, melted. I sometimes use olive oil if I’m out of butter, it’s fine.
- CHEESE: Okay, the main event! About 1 1/2 to 2 cups shredded. Mix it up! Sharp cheddar is classic, mozzarella gives you that epic cheese pull, maybe some Monterey Jack or even a bit of parmesan for kick. Pre shredded is okay in a pinch, but sometimes it has a coating that stops it melting quite as nicely. I prefer grating my own – good arm workout too!
- Optional Egg Wash: 1 egg beaten with a splash of water. Makes it nice and shiny.
Right Then, Let’s Make Some Cheesy Goodness
- Wake up the Yeast: Pop the warm water, sugar, and yeast in a bowl (or your stand mixer bowl if you’re using one). Give it a gentle stir and leave it for 5-10 minutes. It should get frothy or bubbly – that means it’s alive and kicking! If it doesn’t froth… your yeast might be a dud, sorry! Better to start again then have sad, flat bread.
- Mix the Dough: Once the yeast is bubbly, add the flour, salt, and melted butter. Mix it all together until it starts forming a shaggy dough. I usually start with a wooden spoon then get my hands in there.
- Knead It: Tip the dough onto a lightly floured surface. Knead for about 5-8 minutes. It should go from sticky and messy to smooth and elastic. Or! If using a stand mixer, use the dough hook on medium low for about 5-7 minutes. Don’t overthink the kneading, just push, fold, turn, repeat. It’s quite therapeutic actually. Unless it sticks everywhere, then it’s just annoying (add a tiny sprinkle more flour if needed!).
- First Rise: Grease a clean bowl lightly with oil or butter. Plop your dough ball in, turn it over so its coated, cover the bowl with cling film or a tea towel, and leave it somewhere warmish for about an hour, or until it’s roughly doubled in size. My airing cupboard is usually good for this.
- Cheese Time!: Gently punch the air out of the risen dough (so satisfying!). Tip it back onto your floured surface. Now, you can either knead about 3/4 of the cheese *into* the dough, or flatten the dough out into a rough rectangle, sprinkle the cheese over, and roll it up like a Swiss roll. I prefer rolling, feels like you get better cheese distribution but both work! Pinch the seam shut.
- Shape & Second Rise: You can shape it into a round loaf (a boule, if you’re fancy) or a longer oval shape. Place it on a baking sheet lined with parchment paper (trust me on the parchment, saves scrubbing melted cheese later!). Cover it loosely again and let it rise for another 30-45 minutes. It won’t double again, but it’ll puff up nicely. While it’s rising, preheat your oven to 375°F (190°C). Actually, on second thought, maybe preheat it when you start the second rise.
- Get Ready to Bake: Gently brush the loaf with the egg wash if you’re using it (makes it golden!). Sprinkle the remaining cheese over the top. YES, more cheese!
- Bake!: Pop it in the preheated oven. Bake for about 25-35 minutes. It should be beautifully golden brown and sound slightly hollow when you tap the bottom. The cheese on top should be bubbly and maybe even a bit browned. Ooh, the smell right now! This is usually where I hover by the oven door like a weirdo.
- Cool Down (The Hard Part): Transfer the cheese bread to a wire rack. Now, this is TORTURE, but try to let it cool for at least 15-20 minutes before slicing. It helps the structure set, and stops the cheese form just oozing out completely (though some oozing is good!).
Things I’ve Learned Along The Way (Notes)
Don’t panic if some cheese melts out onto the baking sheet while baking – totally normal, and those crispy cheese bits are chef’s perks! Honestly sometimes the best part. Just try not to let it *burn* burn.
I find tapping the bottom is the best way to check if it’s done. If it sounds hollow, Bob’s your uncle.
Seriously, let it cool a bit. It slices much better. I know, I know, it’s hard.
Playing Around: Fun Variations
I love messing with this recipe! Sometimes I add:
- A teaspoon of garlic powder or some fresh minced garlic to the dough. Garlic cheese bread, hello!
- Chopped fresh herbs like rosemary or chives – mix them in with the cheese.
- Some chopped pickled jalapeños for a spicy kick! Use with cheddar, brilliant.
One time… I tried adding cinnamon sugar instead of cheese thinking it might be like a sweet cheesy swirl? Yeah, that was… weird. Not recommended. Let’s stick to savory for this one, eh?
Kitchen Kit You Might Need
You don’t need much fancy stuff. A big bowl, measuring cups/spoons. A baking sheet is pretty essential. Parchment paper makes life easier. A stand mixer is lovely for kneading but your hands work just as well (plus, stress relief!). If you don’t have a wire rack just be careful letting it cool on the counter, the bottom might get a bit soggy.
Oh, by the way, I saw a lovely hedgehog wandering through the garden earlier, completely unrelated but it made me smile. Anyway, back to bread!
Storing Your Masterpiece (If It Lasts!)
Okay, *if* you have leftovers (which, let’s be real, is rare in my house!), store it in an airtight container at room temperature. It’s usually best eaten within a day or two. It never lasts longer than that here though, honestly. Sometimes I think it tastes even better lightly toasted the next day for breakfast, but that might just be me.
How We Eat It
My absolute favourite way is just warm, as it is. Maybe with a tiny bit of butter if I’m feeling extra decadent. It’s also amazing alongside a big bowl of tomato soup or chili. Perfect for dunking! We often have it on Sunday afternoons, it’s become a bit of a tradition.
Pro Tips (Learned From Mistakes!)
- Don’t Kill the Yeast: Seriously, make sure your water isn’t too hot. I once rushed and used water straight form the kettle (cooled slightly, I thought!) and ended up with a dense, sad little brick. Lesson learned.
- Be Generous with Cheese: This is cheese bread, folks. Don’t be shy! More is generally more here.
- Patience with Rising: Let the dough do its thing. Giving it that proper time to rise really makes a difference to the texture; makes it lovely and airy inside.
Quick Q&A (Things People Ask Me)
Help! My dough is super sticky! What did I do wrong?
Probably nothing! Humidity can affect dough a lot. Just add a tiny bit more flour, like a tablespoon at a time, while kneading until it’s manageable. Don’t add too much though, or the bread might get dry.
Can I use whole wheat flour?
You can try swapping *some* (maybe like 1/2 cup to start?) of the all purpose flour for whole wheat. It will make the bread denser though, and might need a splash more water. I personally prefer it with white flour for that classic soft texture, but experiment!
Can I freeze this cheese bread?
Yep! You can freeze the baked and cooled loaf (wrap it really well). Just thaw it at room temp and maybe warm it slightly in the oven before serving. You can probably freeze the dough too after the first rise, though I haven’t tried that as often.
Do I *have* to knead it?
There are no knead bread recipes out there, for sure! This one benefits form a bit of kneading for structure, but you don’t have to go crazy. Just enough to make it smoothish. If you hate kneading, maybe check out a dedicated no-knead recipe from somewhere like Jo Cooks – she has loads.
gaxown
