Homemade Cheese Bread
Making hot and crispy homemade bread is easier than you would have imagined with this cheese bread. Perfect for dipping in hot soup, cheese and parsley add delicious goodness!
- 1 cup plus 2 Tbsp lukewarm buttermilk
- 6 1/2 cups unbleached bread flour
- 1/4 cup melted unsalted butter
- 1 cup lukewarm water
- 2 tsp fine salt
- 1 1/2 Tbsp instant yeast
- 5 Tbsp white sugar
Cheddar and Herb (to make one loaf):
- 1/4 cup minced herbs
- 2 cups shredded sharp cheddar cheese
Parmesan, Garlic and Herb (to make one loaf):
- 1/4 cup butter, at room temperature
- 1/2 tsp garlic powder
- 1/4 cup minced herbs
- In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar together
- In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
- Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes).
- Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
For the Cheddar and Herb Bread:
- Spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
For the Parmesan, Garlic and Herb:
- Spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
- Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
- Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing. Enjoy your bread!