Cheese Bread Recipe: Gooey, Cheesy Heaven in Every Bite

Ever bitten into bread and thought, “This needs more cheese”? Say hello to the cheese bread recipe that fixes that tragic mistake. Fluffy bread stuffed/tinged with melty, stretchy cheese—this loaf makes any other bread look like amateur hour.

Picture this: it’s game day, party night, or just Tuesday, and you want to impress everyone with minimal effort. You whip out this cheese bread recipe, they bite, they swoon, they demand your secrets. Consider your hero moment served—gooey, golden, glorious.

Why this cheese bread recipe is awesome

• Cheese overload—every slice pulls strings of molten bliss.
• Easy prep—no complex kneading or fancy tools.
• Crowd magnet—guests think you’re a bread-wizard.
• Customizable: swap cheeses, add herbs, or toss in bacon.

In short: this cheese bread recipe elevates everything it touches.

Ingredients

• 2 cups all-purpose flour (sub whole wheat or GF blend)
• 1 tsp sugar
• 1 tsp salt
• 2¼ tsp active dry yeast (1 packet)
• ¾ cup warm water (110°F)
• 2 Tbsp melted butter
• 1 cup shredded cheddar cheese (or mozzarella, pepper jack)
• ½ cup grated Parmesan
• 1 tsp garlic powder (optional for flavor)

Substitutions:

• GF? Use 1:1 GF flour + 1 tsp xanthan gum.
• Want herb cheese bread? Add 2 tsp dried rosemary or oregano.

Tools & kitchen gadgets used

• Mixing bowls – for dough and cheese twist
• Whisk & spatula – stir and fold
• Measuring cups/spoons – precise results
• 9″ cast iron/skillet or loaf pan – shape of your choice
• Bench scraper – handy for shaping
• Pastry brush – for buttery top
• Cooling rack – to avoid soggy base

Affiliate suggestions: cast-iron skillet, dough scraper, pastry brush, measuring set.

Step-by-Step Instructions

1. In a bowl, whisk flour, sugar, salt, and yeast.
2. Add warm water and butter—mix until soft dough forms.
3. Knead 5 mins by hand (or mixer with dough hook).
4. Fold in shredded cheddar until evenly distributed.
5. Let dough rise, covered, for 1 hour until doubled.
6. Shape dough into loaf or round, place in pan/skillet.
7. Let rise 30 mins more. Preheat oven to 375°F.
8. Brush top with butter, sprinkle Parmesan and garlic powder.
9. Bake 25–30 mins until golden and cheese melts on top.
10. Cool 10 mins, slice while warm to reveal oozy goodness.

Calories & Nutritional Info (per slice, 8 slices)

• Calories: ~280
• Carbs: 25 g
• Protein: 10 g
• Fat: 16 g
• Fiber: 1 g
  Note: Use whole wheat or part-skim cheese to lighten it up.

Common Mistakes to Avoid

• Water too hot? It kills yeast—keep it warm, not hot.
• Under-kneading? Cheesy pockets vanish into flatness.
• Skipping second rise? Loaf gets heavy and dense.
• Overbaking? Cheese on top burns—watch the clock.

Variations & Customizations

• Jalapeño cheddar bread: Add ½ cup diced jalapeños.
• Herb-Parmesan twist: Stir in 2 tsp rosemary + top more Parmesan.
• Garlic pull-apart: Slice loaf into cubes, layer melted garlic butter and cheese.
• Keto version: Use almond flour blend and mozzarella; skip wheat flour entirely.

FAQ Section

1. Can I use frozen cheese?
   Thaw and pat dry to avoid sogginess.
2. Can I use instant yeast?
   Yes—mix with dry ingredients, but skip proofing in water.
3. Is sourdough possible?
   Sure, use ~1 cup active starter, reduce water.
4. Can I make rolls instead of loaf?
   Divide into 12 balls and bake 20 mins.
5. Store-bought cheese works?
   Freshly shredded works best—pre-shredded has anti-caking agents.
6. How to reheat?
   10 seconds in microwave or 5 mins in 350°F oven restores ooze.
7. Can I add meat?
   Absolutely—fold in cooked bacon or ham bits.

Final Thoughts

This cheese bread recipe turns ordinary bread into cheesy gold. It’s easy, indulgent, and looks like you spent hours. Bake it, serve it, let your friends marvel—they don’t need to know the secret was just cheese + love + yeast. Tag me in your cheese pulls—this loaf is a stringy flex worth sharing.