Cheese Bread Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C), granulated sugar, and instant yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy. If not foamy, the yeast may be inactive — start over with fresh yeast.

Mix wet ingredients

In a large mixing bowl or bowl of a stand mixer, whisk together warm milk, melted butter, and the egg until combined.

Combine dry and wet

Add the all-purpose flour and salt to the wet mixture. Pour in the foamy yeast mixture. Mix with a wooden spoon or dough hook on low speed until a shaggy dough forms, about 1–2 minutes.

Knead

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and slightly elastic, or use a stand mixer with dough hook on medium-low for 5 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons extra flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare cheeses

While the dough rises, combine the grated sharp cheddar, shredded mozzarella, grated parmesan, garlic powder, black pepper, and chopped parsley in a medium bowl. Toss to distribute seasonings evenly.

Deflate and portion

After the first rise, gently punch down the dough to release air. Turn it onto a lightly floured surface and divide the dough into 8 equal pieces (for individual rolls) or keep as one for a loaf (see note). For 8 pieces, shape each piece into a ball.

Fill

For rolls: flatten one dough ball into a 4–5 inch disk, place about 2-3 tablespoons of the cheese mixture in the center, pull edges up and pinch to seal, then roll seam-side down to form a tidy ball. Repeat with remaining pieces. For a braided/loaf option: roll dough into a rectangle, spread most of the cheese mixture leaving a 1-inch border, roll tightly into a log, pinch seam, and place seam-side down; optionally slice lengthwise and braid or place in a greased loaf pan.

Second rise

Arrange the filled rolls on a parchment-lined baking sheet or place the loaf in a greased loaf pan. Cover loosely with lightly oiled plastic wrap or a damp kitchen towel and let rise in a warm place until puffy, about 30–40 minutes.

Preheat oven

Preheat oven to 375°F (190°C) about 20 minutes before baking so it's fully up to temperature.

Brush and top

Brush the tops of the risen rolls or loaf with olive oil or melted butter. Sprinkle the remaining cheese mixture evenly over the tops (reserve a small amount of cheese to add after baking if desired). Sprinkle coarse sea salt lightly if using.

Bake

Bake in the center of the preheated oven until golden brown and the internal temperature reaches about 190–200°F (88–93°C), about 18–25 minutes for rolls or 28–35 minutes for a loaf. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and serve

Remove from oven and let cool on a wire rack for 10–15 minutes. If desired, sprinkle with the reserved grated parmesan and chopped parsley. Serve warm so the cheese is melty.