Cheese Bread Recipe

Activate yeast (if needed)

If using active dry yeast instead of instant, dissolve 2 tsp active dry yeast and 1 tbsp sugar in 1/2 cup warm water (95–105°F / 35–40°C) and let sit 5–10 minutes until foamy. If using instant yeast, skip this step and proceed to mixing.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine 3.5 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar and 1.25 tsp salt. Whisk briefly to distribute.

Warm 1.25 cups water and 1/2 cup whole milk together until roughly 100°F (warm to the touch). Add 3 tbsp melted butter and 1 large beaten egg to the warm liquid and mix to combine.

With the mixer on low (or using a wooden spoon), pour the liquid into the dry ingredients and mix until a shaggy dough forms. Increase speed to medium and knead with the dough hook for 6–8 minutes until dough is smooth, elastic and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead for 8–10 minutes.

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, prepare the cheese filling: in a medium bowl, combine 2 cups shredded mozzarella, 1 cup shredded sharp cheddar, 4 oz softened cream cheese, 1 tsp minced garlic, 2 tbsp chopped parsley and 1/4 cup grated Parmesan. Mix until evenly combined and smooth enough to scoop. Taste and adjust salt if necessary (cheeses are salty, so add sparingly).

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle roughly 12 x 16 inches (about 1/2-inch thick).

Evenly spread the cheese mixture over the dough, leaving a 1/2-inch bare margin on one long edge to help seal. Starting from the long edge opposite the bare margin, tightly roll the dough into a log, sealing the bare edge by pinching.

Using a sharp knife or bench scraper, cut the log into 8 equal pieces (about 2 inches wide). Arrange the pieces cut-side up or seam-side down in a greased 9 x 13-inch baking pan or cast-iron skillet so they touch slightly — they will rise and bake into one loaf of cheesy bread.

Cover the pan loosely and let the shaped bread rise for 25–30 minutes until puffy.

Preheat the oven to 375°F (190°C) while the shaped bread does its second rise.

When ready to bake, brush the tops with 2 tbsp melted butter and sprinkle 1/2 tsp coarse sea salt evenly over the top if desired. If you like extra cheese on top, sprinkle an additional 1/4 cup shredded mozzarella and a tablespoon of grated Parmesan over the rolls.

Bake in the preheated oven for 22–28 minutes until the top is golden brown and the internal temperature reads about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let rest in the pan for 8–10 minutes. Brush again with a little extra melted butter and sprinkle the remaining chopped parsley over the top.

Serve warm by pulling apart individual rolls. Store any leftovers tightly wrapped in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes.