Cheese Loaf Bread

Cheddar and parmesan cheeses with bits of scallions, this savory cheese loaf bread will have you wanting slices after slices. It is ultimately cheesy!

Jump to Recipe               Print Recipe 

I originally intended to make a different bread than this Cheese Loaf Bread that you are looking at now. I was planning on making a keso loaf which I saw on an Asian supermarket. It looked like a regular a sandwich loaf, maybe with bits of cheese in the dough, but definitely no cheese on top.

When I started to develop the recipe I thought, why make a sandwich loaf with bits of non-visible cheese when I can actually make a braided loaf that is filled with loads of cheese?

Parmesan and cheddar cheese plus some scallions mixed in proved to be a winner-combo in a braided loaf. Once baked, the cheeses crisp up beautifully on top. The garlic powder gives the bread a tasty savory edge.

And the bread of course! The dough recipe is from Sally’s Baking Addiction and it is fantastic. It requires one rise only (great for yeast beginners) and yields a soft bread that is versatile for anything that you want to make.

It turns into this delicious cheese loaf. The flavor, the texture and the looks of it make my heart swell with joy.

How to Make Cheese Loaf Bread?

In a large mixing bowl, combine 2 and 1/4 cup all-purpose flour, sugar, salt and active dry yeast. Whisk well.

In a microwave-safe bowl, microwave butter, milk and water until the butter melts. The temperature of the mixture should be between 110-115 F. Reheat in the microwave to achieve that temperature if needed.

Add the butter mixture to the dry ingredients in the mixing bowl. Stir it using a wooden spoon until incorporated. Add the egg and stir. 

Add some of the reserved flour gradually while stirring until the mixture turns into a soft dough that gathers in the center of the bowl. After that, stop adding the flour. You may not need all of it.

Turn the dough onto a floured board and knead it until it is smooth and elastic. If you would like to test, pull out a piece of dough and stretch it out using your fingers. You should be able to form a translucent film in the center. Let the dough rest for ten minutes in a bowl, covered.

Are you a yeast beginner? Check out my How to Knead Bread Dough with Video post.

Starting on the long edge, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting about an inch below the upper edge, leaving the top edge uncut.  Gently rotate the divided logs so that the cut side is facing up.

To let the dough rise, turn the oven to 200 F. Once the temperature is reached, turn the oven off. Place the pan inside and let the dough rise for 60-90 minutes or until doubled in bulk. Remove pan from the oven. 

Bake time! Preheat oven to 350 F. Bake the loaf for 18-22 minutes or until the top is golden. Serve this warm and enjoy every cheesy slice!

More Recipes to Love:

• Cheese Scones with Scallions
• Garlic Herb Bread
• Sweet Cheese Bread
• Tuna Buns
• Braided Hotdog Buns
• White Chocolate Almond Buns
• Hawaiian Rolls
• Double Chocolate Mini Buns
• Chocolate Chip Bread
• Blueberry Cinnamon Rolls with Lemon Cream Cheese Glaze

4.85 from 19 votes

Print

Cheese Loaf Bread

Cheddar and parmesan cheeses with bits of scallions, this savory cheese loaf bread will have you wanting slices after slices. It is ultimately cheesy! 

Course Side Dish, Snacks

Cuisine Western

Keyword cheese loaf bread

Prep Time 25 minutes

Cook Time 18 minutes

rise times for the dough 1 hour 30 minutes

Total Time 43 minutes

Servings 8

Calories 357 kcal

Author sanna

Ingredients

• 2 and 1/4 cup all-purpose flour plus 1/4 cup reserved
• 3 tbsp sugar
• 1 tsp salt
• 2 and 1/4 tsp active dry yeast
• 3 tbsp butter or 43 grams
• 1/2 cup water
• 1/4 cup milk
• 1 large egg

For the Filling

• 4 stalks scallions/ green onion chopped
• 2 cups cheddar cheese grated/shredded
• 1/2 cup parmesan cheese grated
• 1 tsp garlic powder

Instructions

1. In a large mixing bowl, combine 2 and 1/4 cup all-purpose flour, sugar, salt and active dry yeast. Whisk well.

2. In a microwave-safe bowl, microwave butter, milk and water until the butter melts. The temperature of the mixture should be between 110-115 F. Re-heat in the microwave when necessary.

3. Add the butter mixture to the dry ingredients in the mixing bowl. Stir the mixture using a wooden spoon until incorporated. Add the egg and stir. Add some of the reserved flour gradually while stirring until the mixture turns into a soft dough that gathers in the center of the bowl. You may not need all the flour.

4. Turn the dough onto a floured board and knead for 6-12 minutes, until it is smooth and elastic. Let the dough rest for ten minutes in a bowl, covered.

5. Roll the dough using a rolling pin into a 14x10 inch rectangle. Sprinkle garlic powder all over the dough. Sprinkle the cheeses and the scallions.  Starting on the long edge, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting about an inch below the upper edge, leaving the top edge uncut.  Gently rotate the divided logs so that the cut side is facing up.

6. Begin braiding the dough by placing one side over the other, repeating the braiding pattern until you reach the end of the log. Gently lift the braided dough and place it inside a greased 9x5 inch loaf pan. 

7. To let the dough rise, turn the oven to 200 F. Once the temperature is reached, turn the oven off. Place the pan inside and let the dough rise for 60-90 minutes or until doubled in bulk. Remove pan from the oven. 

8. Preheat oven to 350 F. Bake the loaf for 18-22 minutes or until the top is golden. Serve warm.

Recipe Notes

Dough recipe from Sally's Baking Addiction.

Nutrition Facts

Cheese Loaf Bread

Amount Per Serving (1 serving)

Calories 357 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 72mg24%

Sodium 620mg27%

Potassium 127mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 5g6%

Protein 15g30%

Calcium 302mg30%

Vitamin C 1.2mg1%

Vitamin A 575IU12%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.