Cheese Bread Recipe

Activate yeast and combine

In a large mixing bowl, combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir lightly and let sit 2–3 minutes until yeast begins to foam. If using a stand mixer, attach dough hook.

Form dough

Add flour, salt, and olive oil to the bowl. Mix with a spoon or mixer on low until a shaggy dough forms. If by hand, use a dough scraper or your hand to bring the dough together.

Knead

Knead the dough for 6–8 minutes by hand on a lightly floured surface or 4–6 minutes in a stand mixer until smooth, elastic, and slightly tacky. Add a teaspoon of water or a dusting of flour if needed to adjust consistency.

First rise

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Prepare filling

While the dough rises, combine crumbled feta, shredded mozzarella, grated parmesan, chopped parsley, black pepper, and dried oregano in a bowl. Mix thoroughly so cheeses are evenly distributed.

Preheat oven

Preheat the oven to 425°F (220°C). If using a baking sheet, line it with parchment paper. If using a cast-iron skillet, lightly oil the skillet.

Shape and fill

Punch down the risen dough and transfer to a lightly floured surface. Gently roll or stretch the dough into a rectangle roughly 10x12 inches. Spread the cheese mixture evenly over the dough, leaving a 1/2-inch border. Roll tightly from the long side into a log, pinching seams to seal.

Form loaf or pull-apart

Option A — Loaf: Place the seam side down on the prepared baking sheet and tuck the ends under. Option B — Pull-apart: Cut the log into 8 equal pieces and arrange cut-side up in a round or oval baking dish, leaving a bit of space between pieces for expansion.

Second rise

Cover the shaped dough loosely with a towel and let rest 20–25 minutes to relax and puff slightly.

Brush and score

Stir the melted butter with the minced garlic. Brush the top of the dough or pieces with the garlic butter. Sprinkle with coarse or flaked salt and a little extra parmesan if desired. For a loaf, score the top with two shallow slashes about 1/4 inch deep to help expansion.

Bake

Bake in the preheated oven for 18–25 minutes, until the crust is golden brown and cheeses are melted and bubbling. Baking time depends on size and whether you made a loaf or pull-apart; check at 18 minutes and adjust as needed.

Finish

Remove from oven and immediately brush again with any remaining garlic butter for shine and extra flavor. Let rest 5–10 minutes before slicing or pulling apart so cheeses set slightly.

Serve warm as a side or appetizer. Store leftovers tightly wrapped in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh.