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.
This recipe is brought to you in partnership with Red Star Yeast.
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. ♥
Cheese and bread. It’s obviously the greatest loaf of all time.
So I decided to make it myself. Brace yourself for impact!
What is Cheese Bread?
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 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.
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.
Video Tutorial: Cheese Bread
Let’s walk through each step.
Ingredients in Cheese Bread
- Buttermilk: Liquid activates the yeast. For soft, flavorful, and chewy cheese bread, use a combination of buttermilk and water. Nondairy, whole, or low fat milks work too, but buttermilk produces phenomenal flavor and texture.
- Water: Although you could use all milk as the liquid in this dough, I preferred a mix of water and buttermilk. All milk made this taste more like an overly soft dessert bread.
- Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast that is blended with natural dough improvers.
- Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
- Melted Butter: Butter promises a soft and flavorful bread. Use melted butter. I found that room temperature butter produced a cakey-er and less flavorful end product.
- Egg: 1 egg provides structure and flavor.
- Salt: Bread would be seriously lacking flavor without salt!
- Garlic Powder: Garlic powder adds incredible flavor to the dough AND to the topping. If using fresh garlic, use 1 finely minced clove in the dough and 1 teaspoon minced garlic in the topping.
- Bread Flour: Higher protein flour like bread flour is best for this bread recipe because of its strong gluten formation and high rise. All-purpose flour will yield a flimsy bread.
- Cheddar Cheese: I recommend cheddar cheese, but you can use another harder cheese such as pepper jack, gouda, or colby cheese. Avoid very soft cheeses. For best taste and texture, shred the cheese off the block yourself with a cheese grater.
Did You Know?
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.
Make and knead the dough, referencing my How to Knead Dough video tutorial if necessary. 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.
Baking with Yeast Guide
Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.
How to Shape & Assemble Cheese Bread
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.
- Punch down the risen dough. Roll out into a 9×15-inch rectangle.
- Sprinkle cheese all over the top.
- Tightly roll the dough into a 15-inch log. Place the log on its seam.
- Using a sharp knife, cut the log in half lengthwise.
- Criss-cross one half, cut side down, on top of the other half– forming an X. Tightly twist the two together.
- Pinch the outer edges to seal as best you can.
By the way, there’s 2 cups of cheese stuffed inside this bread. 🙂
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!
There is no sight more beautiful. No smell more heavenly. No taste more paralleled!
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 is obviously the greatest loaf of all time.
More Easy Homemade Bread Recipes
- Focaccia
- Artisan Bread
- Pizza Crust (great for beginners!)
- Homemade Soft Pretzels
- Cinnamon Rolls
- Pizza Pull Apart Rolls
- Cheddar Biscuits
- Sandwich Bread & Whole Wheat Bread
See Your Homemade Cheese Bread!
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. 🙂
PrintHomemade Cheese Bread – Extra Soft
- Prep Time: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
- 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 (see note)
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
- 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.
- Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
- Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Grease a 9×5-inch loaf pan.
- Shape the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15-inch rectangle (approximately). Sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.
- Watch the video above to see exactly how I do this step. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half, cut side down, on top of the other half—forming an X. Tightly twist the two together. Pinch the outer edges to seal as best you can. If you have any leftover cheese, cut a few small squares and tuck into the dough as shown in the video above. This is optional and simply for extra cheesy pockets! Place in prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy.)
- Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.
- Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350°F (177°C).
- Topping: Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.
- Bake: Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil. (I usually place foil on top after about 25 minutes.) Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.
- Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Leftover slices taste delicious when warmed in the microwave for 10 seconds.
Notes
- Make Ahead Instructions – Overnight: Prepare the dough through step 3. Place into a greased bowl as directed in step 4. Cover the dough tightly and place in the refrigerator for up to 15 hours. Remove from the refrigerator and allow the dough to fully rise for 1-2 more hours. Continue with step 5. I don’t recommend shaping the bread the night before as it will puff up too much overnight.
- Make Ahead Instructions – Freezing: Baked bread freezes wonderfully. Wrap the cooled loaf in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw wrapped bread overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bread dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl | Silicone Spatula or Wooden Spoon | 9×5-inch Loaf Pan | Rolling Pin | Whisk | Pastry Brush | Cooling Rack
- Buttermilk: Buttermilk provides the softest texture and unbeatable flavor. In a pinch, you can use whole milk instead. Lower fat or nondairy milks work in a pinch, but the bread won’t taste as moist or rich. Here are other recipes using buttermilk if you purchase a carton and need to use it up.
- Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Bread Flour: Higher protein flour like bread flour is best for this bread recipe because of its strong gluten formation and high rise. All-purpose flour will yield a flimsy bread.
- Cheese: I recommend cheddar cheese in this recipe, but you can use another relatively harder cheese such as pepper jack, gouda, or colby cheese. Avoid very soft cheeses. For best taste and texture, shred cheese off the block yourself with a cheese grater. Pre-shredded cheese is drier than freshly shredded. If you have extra cheese, cut a few small squares to stuff inside the twisted bread, as noted in step 7.
- Herbs in Topping: Use your favorite herb in the topping. If using dried, reduce to 1/2 teaspoon.
It’s been an honor to be able to follow your blogs. You teach us in the most friendly and easy way! Thank you for being a wonderful teacher/ mentor to all of us. Happy Teacher’s Day
I’m so excited about this Cheese bread, and want to make it as soon as possible, but I don’t have a metal pan that is equivalent to the size of the loaf pan. I do have a ceramic pan which is exactly the same size as the required loaf pan. Would it be OK to bake it in the ceramic, perhaps lined with parchment?
Yes, ceramic is fine!
This recipe was easy to follow, and turned out beautifully! It tasted great too! I used a combo of pepper jack and cheddar. On the top I added oregano too. I took this to our mid week meal at church (2 loaves) and it was all gone. Everyone loved it obviously!
This bread is AMAZING. And super easy! My mom and i made this and had never made bread before, and we had no issues. We made it with Colby jack and added some jalepeños. I cannot stop eating it. Wow!
Super excited to make this cheesy bread! Honestly I was scared to even try it since I never thought I could do something like this but I tried it anyways and I’m happy I conquered my fears. The look on my family’s face said it all. Super delicious and will definitely bake more for the holidays. Thank you Sally
I just made this bread for supper and it is amazing. My husband has probably told me 20 times how much he loved this bread. thank for a great recipe. Is there any reason why I could not make this cinnamon bread or just plain bread?
You can roll up some softened butter/cinnamon/sugar in this bread instead of cheese, yes! (I recommend the filling used in my cinnamon swirl bread.) This would make a fine plain loaf as well.
I loved this recipe and did the alternative option of letting it rise over night. Taking it on our family vacation this weekend!
Amazing recipe and very easy to make! I do recommend watching the video before you begin. I goofed up with the twisting of the dough but the bread still came out terriffic!
Next time I will double the recipe!
Hi Sally
I only have Mozerella cheese and plan to make in a few hours. Can I go ahead with this cheese .? Pls reply urgently
I love this recipe and everything ready to try baking it
Mozzarella cheese works, yes!
I used red pepper flakes and Italian seasoning for my parsely. Now my house smells fantastic and the cheese crunchies on the side of my loaf pan are the bomb . com.
I made 2 loaves but am kinda hoping my picky eaters see the paper flakes and run.lol
I want them all to myself!
Thanks Sally for the year of no bread fear.
Delicious and easy! The whole house smells good.
Made this with dinner and it is delicious! I was super excited to see a recipe like this because I’ve always loved the cheese bread we made camping in the Dutch oven with Rhodes. While good, this recipe blows it away. This will be appearing on my table quite frequently. Thank yoj
Is it wrong that I want to make this and use it to make a grilled cheese? Yum. We are a very pro cheese house and this looks awesome.
WOW! This is one of the best breads I ever made! So delicious! We ate it straight from the oven and the cheese and SUPER soft bread are just perfect together! You said it was the best bread ever and you are right! When you said you had 3 loaves in your freezer I was a little confused but I am about to make 3 loaves just for me to eat alone for dinner! 😀
Sally,
This recipe was awesome! Who could ask for more ; bread, cheese and garlic. We loved making it as well.
As always, thank you! That apron has Sally written all over it. It is perfect for you! Cheerful and inviting,
You had me at “extra soft”!!! OMG this look divine. I am such a weakling when it comes to bread.
Hey Sally, got a good story for you. I started the dough tonight,with the intent of baking in the morning. I forgot to immediately refrigerate it…so surprised to see it doubled in less than 30 minutes. (Yeast on steroids???!!!) I asked my son for help with the shaping, cause well, it intimidated me a bit. It didn’t get in the oven until 11:30 and my son said, “I’m tired. I’m going to bed.” Not believing him, I said I’d see him in an hour. I mean, come on, fresh bread, right!!!! “No, Mom, I’ll be asleep.” Yea right. The bread came out beautifully and I texted him a picture at 12:30. Five minutes later I hear him scurrying downstairs, and then he complained he had to brush his teeth again! We both loved this, and of course we were too impatient to let it cool! Can’t wait to try it in the am, I know it will be even better. Thanks for a great recipe!
Haha – this is great! I’m glad you had an excuse for a midnight snack 🙂
Sally, this cheesy bread recipe is great! Baked it up yesterday and my whole kitchen smelled absolutely delicious. Heated up leftover slices today and slathered on some butter- SO GOOD!
OMG totally loved this recipe! I was lucky to be able to capture photos before it was attacked, the request has been put in already for another loaf. All I can say is Yummy and Very Tasty. Thanks for the fun GREAT Challenge !
This recipe was easy to follow thanks to your video! My whole apartment smells amazing and I am so excited to taste the bread. Can’t wait for it to cool enough to slice!
So Good and soft, the hard part to make it’s the roll and twist but I watched your video a couple of times and that help a lot.
Wow, this was so easy, and my dough turned out so soft and beautiful!! I am going to try the cinnamon bread recipe next, since I was able to conquer this one with ease. I have a hard time with doughs, someone said it is the desert location that messes things up, hmm. Well, all I know is this dough worked great!
I have made the cinnamon bread many times, can’t wait to try this one!
I enjoyed making this recipe and found the dough easy to work with and supple. I found my oven needed less then the recommended baking time.
This is soooo good! Turned out perfectly soft and cheesy. Thanks for another great recipe
Hi Sally. I had so much fun making this bread. My difficulty was in twisting the two pieces. I think I got that a tad messed up. However the results were pretty good. I’m pleased and enjoying the wonderful taste. Thank you very much!
We just pulled a loaf of this out of the oven. Oh my goodness! It’s SO GOOD.
I love your recipes!! I also am deeply in love with bread and cheese, so this looks beyond amazing!! But I had a question…this looks so great but is there any way to weave the cheese ribbons even closer together? Maybe cutting in thirds instead of half? But I was afraid to try it and it be too thin, and all the cheese just falls out! Do you think it could work?
Another thought…do you think the herb mixture could be put on the cheese before it is rolled up?
Hi Breann! I fear the cheese would fall out everywhere. I recommend sticking with the recipe as written. You can brush the herb mixture on the rolled out dough rectangle before placing the cheese on top, but it really isn’t necessary and may make it too greasy. Hope you enjoy!
Oh my gosh!! This bread is soooo good! Thank you for the recipe. This is definitely a keeper
Just made this today to go with tonight’s supper. The entire house smells cheesy and garlicky, which is amazing. Flavour wise, it’s just delicious! I love these challenges revolving around yeast breads as I really enjoy baking different types of bread. Thanks for a great one