Cheese Bread Recipe

Activate yeast and combine liquids

Warm the water to about 105–115°F (warm to the touch). In a small bowl, combine warm water, warm milk, and granulated sugar. Sprinkle the instant yeast over the surface and let sit 5 minutes until foamy. Whisk in melted butter and the whole egg until combined.

Mix dry ingredients and form dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour and sea salt. With the mixer running on low, pour the wet mixture into the dry ingredients gradually. Mix until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn the dough onto a floured surface and knead 8–10 minutes.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Prepare cheese mixture

While the dough is rising, combine sharp cheddar, mozzarella, grated Parmesan, minced garlic, chopped parsley, and black pepper in a bowl. Mix well so the garlic and herbs are evenly distributed throughout the cheese.

Shape and fill

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal pieces for two loaves or keep whole for one large loaf. Roll each piece into a rectangle about 10×8 inches. Evenly spread the cheese mixture over the dough, leaving a 1/2-inch border. Roll the dough tightly into a log, sealing the seam and pinching the ends. For a braided look, divide each log into three strips and braid, or leave as a single loaf. Place loaves seam-side down on a parchment-lined baking sheet or in a greased loaf pan.

Second rise

Cover the assembled loaves loosely with lightly oiled plastic wrap or a towel and let rise 30–45 minutes, until puffy.

Egg wash and top

Preheat the oven to 375°F (190°C). Whisk together the egg yolk and 1 teaspoon milk. Brush the tops of the loaves with the egg wash. Sprinkle the extra shredded cheddar evenly over the top, and lightly scatter the coarse sea salt if using.

Bake

Bake in the preheated oven for 22–30 minutes (two smaller loaves) or 30–35 minutes (one large loaf), until the crust is golden brown and the internal temperature reaches about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Cool and serve

Remove the loaves from the oven and let cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature. Leftover bread keeps wrapped at room temperature for 2 days or refrigerated up to 5 days; reheat slices briefly in a toaster oven to refresh the crust.