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Homemade Cheese Bread - Extra Soft Recipe

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4.2 from 15 reviews

  • Author: Leila
  • Total Time: 4 hours 10 minutes
  • Yield: 1 loaf (about 12 slices)

Description

This Homemade Cheese Bread is incredibly soft, cheesy, and packed with flavor, making it the perfect comfort food. The dough is enriched with buttermilk and butter, layered generously with shredded cheddar cheese, and twisted into an eye-catching loaf. Baked to golden perfection with a buttery herb topping, this bread is ideal for sandwiches, snacking, or as a delicious accompaniment to your meals.

Ingredients

Dough

  • 1/2 cup (120ml) buttermilk, warmed to about 110°F
  • 1/3 cup (80ml) water, warmed to about 110°F
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) unsalted butter, melted + slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed and for hands/work surface
  • 2 cups (250g; 8 ounces) shredded cheddar cheese

Topping

  • 2 Tablespoons (28g) unsalted butter, melted
  • 2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the dough: Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes to activate the yeast.
  2. Mix the dough: Add the melted butter, egg, salt, garlic powder, and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a silicone spatula. Add the remaining flour, and beat on low speed until the dough comes together and starts to pull away from the sides of the bowl, about 2 minutes. If mixing by hand, use a wooden spoon or silicone spatula with firm effort.
  3. Knead the dough: Continue kneading the dough in the mixer for 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if the dough becomes too sticky, aiming for a soft, slightly tacky texture. Perform the windowpane test to ensure the dough is adequately kneaded.
  4. First rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover loosely with foil, plastic wrap, or a clean towel and let it rise in a warm spot for 1.5 to 2 hours, until doubled in size.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan and set aside.
  6. Shape the bread: Punch down the dough to release air. Roll out the dough on a floured surface into approximately a 9×15-inch rectangle. Sprinkle the shredded cheddar cheese evenly over the dough, leaving a 1/2 inch border.
  7. Form the loaf: Tightly roll the dough into a 15-inch log and place it seam side down. Cut the log lengthwise into two halves using a serrated knife. Criss-cross one half cut side down over the other to form an X. Twist the two halves together tightly and pinch the edges to seal. Optionally, tuck any leftover cheese squares into the dough for extra cheesy pockets. Place the twisted loaf into the prepared pan and cover with foil, plastic wrap, or a kitchen towel.
  8. Second rise: Allow the loaf to rest and slightly rise for 30 minutes in a warm place.
  9. Preheat oven: Adjust the oven rack to the lower third position and place a baking sheet on the lower rack to catch drips. Preheat the oven to 350°F (177°C).
  10. Prepare topping: Whisk together the melted butter, chopped parsley, and garlic powder. Brush or drizzle this over the top of the dough.
  11. Bake the bread: Bake the loaf for 45-55 minutes until golden brown and the top sounds hollow when tapped. Tent with foil after around 25 minutes if browning too quickly.
  12. Cool and serve: Remove from the oven. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Slice and serve. Store leftovers at room temperature for 2 days or refrigerate up to 1 week. Reheat slices in the microwave for 10 seconds for a warm treat.

Notes

  • Use good quality shredded cheddar cheese for the best flavor and melt.
  • Ensure buttermilk and water are warmed to around 110°F to properly activate yeast without killing it.
  • The kneading process should result in a soft dough that passes the windowpane test for gluten development.
  • If the top of the bread browns too quickly, tent with foil to avoid burning.
  • Leftover bread is best warmed slightly before serving to bring back softness and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/homemade-cheese-bread-extra-soft-recipe/