Cheese Bread Recipe

The smell of warm, cheesy bread baking in the oven… is there anything more comforting? My kiddos, bless their hearts, are always underfoot asking for snacks, and this cheese bread recipe has become a weekly tradition in our Texas kitchen. I’ve made this recipe more times than I can count, tweaking it until it’s just right – fluffy, cheesy, and utterly irresistible. It’s the perfect side for a cozy soup night, a crowd-pleasing appetizer, or even just a sneaky afternoon treat. Trust me, this recipe will become a family favorite you’ll turn to again and again. I promise, it’s easier than you think!

Why This Recipe Works

Between school drop-offs, soccer practice, and trying to keep the house (somewhat) tidy, I know how precious time is for us mamas. That’s why I love this cheese bread recipe – it’s quick, easy, and always a hit. Here’s why it works:

• Kid-Approved: Even the pickiest eaters will devour this cheesy goodness. I swear, my little ones practically inhale it!
• Quick & Easy: From start to finish, this recipe takes under an hour. Perfect for busy weeknights.
• Freezer-Friendly: Make a batch ahead of time and freeze it for later. A lifesaver when unexpected guests pop over.

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 1/2 cups warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Ingredient Notes

Flour: All-purpose flour works great for this recipe. Bread flour will give you a chewier texture, but it’s not necessary. I always have a bag of King Arthur flour handy.

Yeast: Make sure your yeast isn’t expired! Expired yeast won’t activate properly, resulting in a flat bread. The water should be warm, not hot, to avoid killing the yeast.

Cheese: Cheddar and mozzarella are my go-to cheeses for this recipe, but feel free to experiment! Monterey Jack, Colby Jack, or even a little pepper jack would be delicious. Buy pre-shredded cheese to save time, or shred your own for the best melt.

Step-by-Step Instructions

Step 1: Activate the Yeast. In a large bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes, until it becomes foamy. This step is crucial to ensure your bread rises properly. The yeast should look bubbly and frothy – that’s how you know it’s alive and kicking!

Step 2: Combine Dry Ingredients. Add the salt, olive oil, and flour to the yeast mixture. Mix until a shaggy dough forms. Don’t worry if it’s not perfectly smooth at this point; we’ll knead it later.

Step 3: Knead the Dough. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. I like to set a timer for this step – it’s a good arm workout too! You can also use a stand mixer with a dough hook if you prefer.

Step 4: First Rise. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in a slightly warmed oven (turned off, of course!). This rise is important for developing the bread’s flavor and texture.

Step 5: Add the Cheese. Punch down the dough to release the air. Add the cheddar and mozzarella cheese and knead it into the dough until evenly distributed. This is where the magic happens – that cheesy goodness gets worked right into every bite!

Step 6: Second Rise. Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise again for 30-45 minutes, or until it almost doubles in size. Make sure your pan is well-greased to prevent sticking.

Step 7: Bake. Preheat oven to 375°F (190°C). Brush the top of the loaf with melted butter and sprinkle with garlic powder and Italian seasoning. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).

Step 8: Cool and Slice. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm. The aroma of this cheese bread while it’s baking is simply divine!

Expert Tips from My Kitchen

• Don’t Overknead: Overkneading can result in a tough bread. Knead just until the dough is smooth and elastic.
• Warm Place for Rising: A warm environment is key for proper rising. Try placing the dough near a sunny window or in a slightly warmed oven (turned off!).
• Cheese Placement: Make sure the cheese is evenly distributed throughout the dough to ensure every slice is cheesy.
• Doneness Check: Use a thermometer to check the internal temperature of the bread. It should reach 200°F (93°C).
• Garlic Butter Boost: For an extra burst of flavor, mix some minced garlic into the melted butter before brushing it on top.
• Kid-Friendly Tip: Let the kids help with kneading or sprinkling the cheese. It’s a fun way to get them involved in the kitchen!
• Make Ahead: Prepare the dough ahead of time and store it in the refrigerator overnight. Let it come to room temperature before shaping and baking.

Storage & Meal Prep

This cheese bread is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating: To reheat, wrap the bread in foil and warm it in a 350°F (175°C) oven for 10-15 minutes. You can also microwave individual slices for 20-30 seconds.

Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw completely before reheating.

Meal Prep: The dough can be made ahead of time and stored in the refrigerator overnight. This is a great option for busy mornings.

Substitutions & Variations

Want to mix things up? Here are a few ideas:

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour. I haven’t tested this personally, but I’ve heard good things about using a 1:1 replacement.
• Dairy-Free: Use dairy-free cheese and butter substitutes.
• Spicy Cheese Bread: Add a pinch of cayenne pepper or some chopped jalapeños to the dough for a spicy kick. I love adding a little bit of Pace Picante Sauce!
• Herbaceous: Add fresh herbs like rosemary, thyme, or oregano to the dough.
• Different Cheeses: Experiment with different types of cheese, such as provolone, Gruyere, or parmesan.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. You can skip the proofing step and add the yeast directly to the flour. Use the same amount of instant yeast as active dry yeast.

How do I know when the bread is done?

The bread is done when it’s golden brown and the internal temperature reaches 200°F (93°C). You can also tap on the bottom of the loaf – it should sound hollow.

Can I add other ingredients to the dough?

Absolutely! Feel free to add chopped vegetables, cooked bacon, or different types of cheese to the dough. Just be sure not to add too much, or it could affect the rise.

What if my dough doesn’t rise?

Make sure your yeast isn’t expired and that the water isn’t too hot. Also, ensure that the environment is warm enough for the dough to rise. If it still doesn’t rise, it could be a sign that the yeast is dead.

Can I make this recipe without a stand mixer?

Yes, you can definitely make this recipe without a stand mixer. Just knead the dough by hand on a lightly floured surface for 5-7 minutes, until it becomes smooth and elastic.

Serving Suggestions

This cheese bread is delicious on its own, but it also pairs well with:

• Soup or chili
• Salad
• Pasta dishes
• As an appetizer with dips or spreads

For a simple presentation, slice the bread and arrange it on a platter with a bowl of olive oil for dipping. Garnish with fresh herbs for a pop of color.

When serving this to your family, consider slicing it into smaller, manageable pieces for the kids. It’s also great for making mini sandwiches!

Nothing beats the feeling of pulling a warm loaf of cheese bread out of the oven and seeing the smiles on my family’s faces. It’s more than just a recipe; it’s a memory in the making. This simple, cheesy goodness is a guaranteed win with even the pickiest eaters, and perfect for those busy weeknights we all know so well. I hope you’ll give this recipe a try and share your creations with me in the comments below! And don’t forget to sign up for my newsletter for more family-friendly recipes and tips straight from my Texas kitchen!

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