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! If you want a herb bread version, try Garlic Herb Bread. Also check out Cheddar Cheese Buns- slightly similar but in buns form.
(This recipe is originally posted on August 2019, and updated on October 31, 2022 to address the raw middle dough issue)
I originally intended to make a different bread than the 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.
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 9×5 inch loaf pan.
To let the dough rise, loosely cover it with a clean kitchen towel and allow it to rise for 1 ½ to 2 hours or until it doubles in bulk.
Bake time! Position a rack one level below the middle position in the oven. Preheat oven to 350 F. Once the oven reaches 350 F, place the loaf pan on the prepared rack.
Bake the loaf for 43-46 minutes or until the top is deeply golden. Loosely cover the loaf with foil at the 25-minute mark. 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
Cheese Loaf Bread
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
- 1 cup cheddar cheese grated/shredded
- 1/2 cup parmesan cheese grated
- 1 tsp garlic powder
Instructions
- 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. Re-heat in the microwave when necessary.
- 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.
- 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.
- Roll the dough using a rolling pin into a 14×10 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.
- 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 9×5 inch loaf pan.
- Let the shaped dough rise for 1 ½ hours, covered with a clean towel. The braided dough should be soft and puffy.
- Position a rack one level lower than the middle position in the oven. Preheat oven to 350 F. Once the oven reaches 350 F, place the loaf pan in the prepared rack. Bake the loaf for 43-46 minutes, lossely covering the loaf with foil at the 25 minute mark. The top is nicely golden and a thermometer inserted at the center of teh loaf should read 200 F. Let the loaf cool on a wire rack completely.
Video
Notes
- Store leftovers in a tightly covered container at room temperature for up to 3 days.
- To serve, re-heat for a few seconds n the microwave. Dough recipe from Sally’s Baking Addiction.
Would it change the outcome of the bread if I added sun-dried tomatoes in olive oil, if I drained (maybe patted ) them ?
Hello Rebecca! Well-drained sun dried tomatoes can work here. Just make sure to not over load the dough for ease in the braiding process. Let me know how it turns out!
I made this & am very pleased with it. I left out the garlic & used 3 scallions & fresh dill with the cheeses. Next time I will roll it up with parchment paper to keep the filling in
Hello Bonnie! Thanks for your feedback! I love that you enjoyed this!
Made this last weekend, substituting some fresh garlic softened in butter for the powder. It was good but could be better. The crumb was a bit dry. I wonder if some vegetable or olive oil might help (toasting with butter did help). I also felt that the cheese was a bit lost. I used about 4 oz. of cheddar – not sure how much was in your grated cup. I’d double it next time and sprinkle some on top.
Hi Steven! Thank you for your feedback.
I plan on making this bread what kind of milk do you use. And is it granulated sugar or another kind
Hi Sarah. I use just regular 2% cows milk and the sugar is granulated 🙂 I hope you enjoy this!
Just tried Cheese Bread for first time. It was so easy thanks to your thorough instructions. It turned out beautiful and perfect. Had to write before even tasting it. I love it and can’t wait to serve it with my spaghetti dinner tonight. Thanks for a great experience, first of many with you!
I am so happy this turned out well for you, Trina ❤️
Came out amazing! Just made it and it’s exactly what I wanted.
Hi Christene! I am so happy you loved it! Your feedback means so much.
Hello! Can this be made ahead of time and baked before serving? Would you just put it in the fridge after the last rise?
Hi Sarah! Yes you can make this for up to a day ahead. After shaping, wrap it well in plastic film and refrigerate. This way, you allow it to slow rise in the fridge. Allow it to come to room temperature and to complete its rise on the day of baking. I hope you enjoy this!
If I prepare the dough the day before and leave it in the fridge, once stuffed do I have to let it rise for another hour and a half before cooking?
Hi Melanie, if you refrigerate the shaped, stuffed dough overnight, you may still need to let it come to room temperature for 30 mins or so, just so you can allow it to continue its rise. Bake it when it puffy and a bit soft.
I really liked your old recipe of cooking the bread , I think you had it rising in the oven at a lower temperature instead of letting it poof on the bench top – can you remind me of your old recipe as it worked a lot better for me
Thanks
Hello Julia. After you shaped the loaf, preheat the oven to 200 F. Once it reached the temp, turn it off and put the loaf inside for 30-40 minutes or so, until it has doubled in size. Then bake as usual at 350 F. Good luck!:)
This is really good. The only thing I changed was I used only 1 tablespoon of sugar. The green onion on the outside is nice and crispy with great flavor. I can’t wait to have this for toast in the morning. I’m thinking just put under the broiler. I will definitely make this again!
Thanks a lot, Josephine! I am happy you loved it~
I just made the bread and it went according to plan up until the cut through the center. It just fell apart the filling emptied out into my board. I just tried my best to restuff it and twist it…got it into the pan covered it and I’m hoping for SOMETHING. Any suggestions or idea why the mess? I want to do it again as it looks so delicious and my family chose this as their next best bread ♀️
Hi Robyn! I am sorry you had trouble. An extent of the filling does fall out, but to prevent a lot from falling out, I just try to be very gentle and also to press the filling into the dough before rolling it. I hope that helps!
I’m the blog portion it says to preheat oven to 200 and let it rise that way. In the recipe portion it says just cover with towel. Why two different methods? Which is better? Also, excited to try it!!
Hi Jess! Just let the dough rise at room temperature, covered with a clean towel for 1 ½ hours. Good luck and I hope you enjoy this!
This recipe is amazing and seamless! Just made it for the first time, and it turned out awesome! Unfortunately I didn’t have a metal bread pan to use, so I had to use a slightly smaller baking dish. Before putting the dough in the oven, I brushed the top and sides with a light egg wash, and sprinkled some parmesan + herb seasoning on top just to be extra haha. Very easy recipe, easy to follow, instructions were simple yet thorough. Bookmarked and will definitely make it again (might try different cheeses/add bacon bits/etc). Thank you so much!
Hi Sam! I am so glad that this was a success. I love your touch of parmesan and herbs for toppings.
Tastes so good!! Only thing is after baking 20 minutes, pulled it out and it looked done. After it cooled, sliced it and it was raw in the middle. So sliced in four and put on cookie sheet and back in oven. Do you have a suggestion on best way to assess if it’s completely cooked through? Thermometer?
Hi Rebecca, a thermometer will be the best option. It should read 200 F when inserted in the middle. If the top is browning too quickly before its done, loosely cover the loaf with aluminum foil as you approach the end of baking time.