Cheesy Bread

Cheesy Bread: Warm, gooey comfort you can pull apart with your hands

Introduction
There’s a smell that instantly says “home”: buttered crust, toasted cheese, and a faint kiss of garlic — that’s this cheesy bread emerging from the oven. The first bite is all contrast: a crisp, golden exterior gives way to a tender, slightly chewy crumb studded with molten ribbons of cheese that stretch and sing as you pull a slice. The aroma alone can quiet a busy kitchen for a moment, and the warm, savory flavor invites conversation, laughter, and seconds.

This cheesy bread is perfect for cozy weekend breakfasts, impromptu dinner parties, or as a comforting side for soups and salads. It’s great to make ahead for gatherings because it holds up well and tastes even more nostalgic the next day. If you like inventive twists, try the shrimp-and-grilled-cheese variation I once riffed on — it’s an easy way to turn a loaf into a showstopper: shrimp & grilled cheese twist.

At a Glance

• Prep Time: 15 minutes (plus rising time)
• Cook Time: 25–30 minutes
• Total Time: About 1 hour 35 minutes (including rising)
• Servings: 8 slices (adjust as needed)
• Difficulty Level: Easy–Intermediate (basic bread skills recommended)

Nutrition Highlights
Estimated nutrition per serving (1 of 8 slices). These values are calculated from standard ingredient nutrition profiles (USDA FoodData Central) and rounded to practical figures for home cooks. For general health guidance about sodium and portioning, consult authoritative sources such as the CDC or USDA MyPlate.

• Calories: ~187 kcal
• Protein: ~7.3 g
• Carbohydrates: ~24.6 g
• Total Fat: ~6.9 g
• Saturated Fat: ~3.0 g
• Dietary Fiber: ~0.8 g
• Sodium: ~380 mg

Notes on accuracy: values are estimates based on 2 cups bread flour, 1 cup shredded cheese (cheddar), 1 tbsp olive oil, 1 tbsp sugar, and 1 tsp salt divided into 8 servings. Adjustments (different cheese, whole-wheat flour, larger slices) will change nutrition. For precise tracking, weigh ingredients and consult USDA FoodData Central or a nutrition calculator.

Why You’ll Love It

• Irresistible comfort: The combination of warm bread and melted cheese hits the comfort-food sweet spot without being cloying.
• Entertaining-friendly: It’s simple to scale up for brunches or dinner parties — serve it warm and watch it disappear.
• Reasonably quick: With one rise and straightforward shaping, this loaf is faster than many artisan breads but delivers satisfying texture and flavor.
• Versatile: Swap cheeses, add herbs or roasted garlic, or use it as a base for sandwiches and dips — it’s a weeknight winner and a weekend treat.

Step-by-Step Instructions

Ingredients

• 2 cups bread flour
• 1 cup shredded cheese (about 4 oz / 113 g — cheddar, mozzarella, or a mix)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water (about 100–110°F / 38–43°C)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder (optional)
• 1 teaspoon dried herbs (optional; oregano or basil)

Optional ingredients and substitutions

• Use whole-wheat flour (substitute up to 50% with added water as needed) for more fiber.
• For a richer loaf, replace 1 tablespoon olive oil with melted butter.
• Use smoked cheddar or Gruyère for a more complex flavor, or part-mozzarella for extra stretch.
• For garlic lovers, add 1–2 cloves minced roasted garlic into the dough or brush on top before baking.

Directions

1. In a small bowl, combine warm water and sugar, then sprinkle yeast on top. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine bread flour, salt, garlic powder, and dried herbs.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until combined.
4. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
5. Incorporate the shredded cheese into the dough.
6. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm area for about 1 hour or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf or rolls. Place on a baking sheet.
9. Let it rise for another 20 minutes.
10. Bake for 25–30 minutes or until golden brown.
11. Allow to cool slightly before slicing and serving.

Practical tips

• Avoid overmixing: mix until combined, then knead just enough to develop elasticity; overworking can make the crumb tight.
• Check doneness: loaf should sound hollow when tapped on the bottom and register ~190–200°F internally.
• Keep cheese distributed: fold cheese in gently but thoroughly so pockets of molten cheese form without weighty, gooey lumps that deflate the loaf.

Best Pairings

• Simple butter or herb butter for spreading while warm.
• Serve alongside tomato soup or a crisp green salad for a balanced meal.
• Make it the base for open-faced sandwiches — add roasted vegetables or thinly sliced roast beef.
• Pair with coffee or tea for a comforting breakfast. For creative combos inspired by hearty sandwiches, see this grilled-cheese take for ideas: grilled-cheese inspiration.

Keeping it Fresh

• Room temperature: Store wrapped in plastic wrap or airtight container for 1–2 days; keep in a cool, dry spot.
• Refrigeration: Not recommended for long-term storage because refrigeration accelerates staling; if needed, wrap tightly and refrigerate for up to 3 days.
• Freezer: Freeze whole or sliced loaves up to 2–3 months. Wrap in plastic and place in a freezer bag; thaw at room temperature or reheat slices in a 350°F oven for 8–10 minutes.

Chef’s Advice

• Use a high-protein bread flour for better gluten structure and chew; that helps the bread hold the cheese pockets.
• If you want more bubbling, reserve a small handful of cheese to sprinkle on top halfway through baking.
• For even browning, rotate the baking sheet halfway through.
• If your dough is sticky, resist the urge to add too much flour — lightly oil your hands or the counter instead to retain a tender crumb.
• To infuse more flavor, brown a little butter with minced garlic and brush it on top immediately after baking.

Creative Twists

• Herb & Sun-Dried Tomato: Fold 1/3 cup chopped sun-dried tomatoes and 2 tbsp chopped fresh basil into the dough; use provolone or asiago.
• Spicy Cheddar-Jalapeño: Add 1–2 finely chopped jalapeños and swap half the cheddar for pepper jack for heat.
• Vegan Option: Use a vegan shredded cheese and replace olive oil with vegan butter; use a flax egg (1 tbsp ground flax + 3 tbsp water) if you want extra binding, and choose a vegan bread flour blend.
• Gluten-Free Variation: Use a gluten-free bread flour blend formulated for yeast breads and follow mixers’ recommended hydration; xanthan gum may be required—follow your blend’s instructions.

Recipe Q&A
Q: Can I use all-purpose flour instead of bread flour?
A: Yes — all-purpose will work, but the crust and chew will be slightly softer and less elastic. For best structure, use bread flour.

Q: My bread didn’t rise well. What happened?
A: Check yeast freshness and water temperature (too hot will kill yeast; too cold won’t activate it). Also ensure the dough is kept in a warm, draft-free spot for rising.

Q: How do I prevent cheese from sinking to the bottom?
A: Chill shredded cheese briefly before folding in; also incorporate it toward the end of kneading and avoid over-hydrating the dough.

Q: Can I make rolls instead of a loaf?
A: Absolutely — shape into 8–12 rolls, place on a baking sheet or in a pan, and reduce baking time slightly (18–22 minutes).

Q: Any healthier tweaks?
A: Use half whole-wheat flour, reduce cheese amount, or select a lower-fat cheese to cut calories and fat while keeping flavor.

Conclusion

Warm, cheesy bread is a small ritual that lifts an ordinary meal into something comforting and memorable. Whether you bake it for a quiet breakfast or bring it to a weekend gathering, this recipe rewards you with golden crusts, gooey centers, and that irresistible pull of melted cheese. For a tested magazine-style version and extra techniques, check out this classic Cheesy Bread – Simply Recipes, and for a garlicky, party-ready take, see this guide to making cheesy garlic bread from The Kitchn.

If you make this recipe, I’d love to hear how you tweaked it — share your photos and variations so other readers can try your favorite spin. Happy baking!