Easy Cheese Bread Recipe Yeast

Delicious, soft cheese bread that can be filled with different cheese fillings - cheddar cheese and herb and Parmesan, Garlic and Herb. If you want to make two of the same loaves, simply double the filling amounts listed below. Makes 2 loaves.

I love to cook new things. I have a cooking queue of new recipes to try that’s a mile long. So many recipes, so little time! So when something makes a repeat performance in my kitchen (or several, in this case), I figure it’s worth sharing.

. A batch makes two loaves, so I have taken to making two different versions when I make it. Today, it was a Cheddar and Herb and a Parmesan Garlic and Herb.

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Of course, this is a yeast bread, so it doesn’t really qualify as “quick”, but it is easy and with one baking session, you’ll be rewarded with two great and different loaves. And these loaves freeze beautifully, so slice them up and pop them in the freezer and pull some out whenever a side of bread is in order. Pasta night? Toast up some of the Parmesan Garlic Herb (toasting or popping under the broiler for a bit, really brings the flavours out in this one!). Soup night? Cheddar and Herb will go perfectly with it. And of course, either of these would make a great sandwich bread.

Bread Flour – high protein bread flour will provide the nicest texture for your finished loaf. If you only have all-purpose flour, you can use it, but do note that you may need to add a bit more flour to get that moist, smooth dough when using all purpose flour. The texture of your loaf will be slightly heavier than it would have been if using bread flour, but will still be nice and soft.

Yeast – Regular Instant Yeast, such as SAF Brand is specified here. Quick or rapid-rising Instant yeast is NOT recommended. If you only have Dry Active Yeast, you can use it, but you will have to proof it in the warm water portion for the dough first (add a pinch of sugar), and then add to the dough when the water is specified.

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Milk – you can use either milk or buttermilk here. For milk, anything 1% or higher is best. I like to use whole milk (3.5% b.f.), when I can. If you don’t have buttermilk, but would like a bit of buttermilk flavour, you can mix the 1 cup milk with 1 Tbsp of either lemon juice or white vinegar, then let it stand 10 minutes until thickened.

Cheese – use a sharp cheddar cheese for best flavour and grate it yourself. I find a yellow cheddar makes a prettier loaf, as you can see the cheese, but an old white cheddar also works here.

I think most of the problems people have when starting out baking with yeast, is treating yeast-based recipes like say, a cake recipe, where you just measure the ingredients, mix them all together and bake.

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Yeast-based recipes will never be that precise. Things like kitchen temperature, humidity, moisture in the flour you are using, the season your are baking in and rising time can differ from one kitchen to the next. All that makes yeast recipes less consistent from one kitchen to the next.

Now that you know this though, that’s more than half the battle :) What you’ll need to add to the mix to be a successful bread baker is some trust in what you see and feel. Does the dough look and feel too sticky? Add a bit more flour (regardless of how much flour the recipe says should go in.) Does the dough look nice and smooth before you’ve added all the flour specified? Trust it and don’t add any more flour. How much has the dough actually risen? When it comes to rising time, trust your eyes and not the clock. Trust what you SEE and FEEL and don’t be too tightly tied to the specifics of the recipe. Do that, and all will be good!

Be sure to read the Ingredient and Cook's Notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe! You'll also find My Best Tips for Baking with Yeast and a video of the shaping of this cheese bread, too.

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Calories: 237 kcal , Carbohydrates: 28 g , Protein: 9 g , Fat: 9 g , Saturated Fat: 5 g , Cholesterol: 25 mg , Sodium: 397 mg , Potassium: 69 mg , Fiber: 1 g , Sugar: 3 g , Vitamin A: 280 IU , Calcium: 160 mg , Iron: 0.4 mg

Soft bread, loaded with both shredded and chunks of cheddar cheese. Lightly flavoured with a bit of mustard powder, garlic salt and topped with sesame seeds.

All the flavours of jalapeno poppers, in bread form, with veins of cream cheese, jalapenos and cheddar running through it. A great side for chili or soup. Makes 2 loaves, but freezes well, so none will go to waste.

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Hi! I’m Jennifer, a home cook schooled by 40 years of trial and error and driven by a love of great food. I love to share my favourite old and new recipes, complete with lots of tips and tricks to help make your home cooking enjoyable, stress free, rewarding and delicious.It’s surprisingly easy to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. For a sweet version, try our cinnamon crunch bread.

The inspiration behind this recipe comes from a local bakery, where I’ve picked up DOZENS of cheese bread loaves. Each of us love it, my almost 2 year old being the biggest fan. ♥

Let’s back up. This cheese bread is homemade bread swirled with real cheese. It’s a simple yeasted dough that I adapted from my sweeter homemade cinnamon swirl bread and my basic sandwich bread. Each slice is extra soft with a chewy crust and ribbons of melted cheese throughout. For extra flavor, brush the top of the unbaked bread with garlic herb butter. The cheese on top crisps up, while the garlic butter infuses down into the bread.

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I have 3 loaves in the freezer right now. Things would become dangerous if there wasn’t a constant stash of cheese bread in our house.

The crustier and chewier the bread, the less fat in the dough– aka a lean dough. Chewy focaccia and my artisan bread are made from lean dough. The softer and richer the bread, the more fat in the dough– aka a rich dough. Monkey bread and cinnamon rolls are made from rich dough. This homemade cheese bread is somewhere in between. It’s chewy, super soft in the center, and a little crisp on top.

After the dough comes together, let it rise for about 1 and 1/2 – 2 hours. After that, punch it down and begin assembling the cheese bread.

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Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Remember Nutella babka and cinnamon crunch bread? We’re doing the same thing here. Pictures and explanations can only do so much, so make sure you watch the video tutorial above before assembling.

After it’s shaped, loosely cover the bread and let it rest for about 30 minutes. During this time, preheat the oven. Right before baking, brush the shaped dough with melted butter, garlic powder, and chopped parsley. Chopped basil would be excellent, too!

Easy Cheese And Herb Bread {yeast Free Bread} — Gourmet Mum

The best part, besides that first cheesy bite, is slicing into the loaf to reveal all those swirls of real melted cheese. Like I said, this isobviously the greatest loaf of all time.

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

You only need a handful of basic ingredients to make homemade cheese bread. This soft buttery yeasted bread is twisted up with cheddar cheese, but you can use any cheese variety you love. Bake the bread in a loaf pan, then slice it to reveal the 2 cups of swirled cheese inside. See recipe notes for make ahead and freezing instructions.

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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMaking warm and crusty homemade bread is easier than you’ve imagined with this No Knead Skillet Cheese Bread. Perfect for dunking in warm soup, the cheese and parsley add extra yummy goodness!

If you’ve ever felt intimidated by the idea of making your own bread, this is the bread to try. You don’t need a fancy bread maker or any tools other than a mixing bowl, wooden spoon, and skillet. And, we’ve all got those, right?

This cheese bread is the perfect side to accompany your favorite hearty soup. The outside is golden and

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