Vegetarian Cheese Bread Recipe

Warm the water (105–115°F / 40–46°C). In a medium bowl, combine warm water, sugar and yeast. Stir gently and let sit 5–8 minutes until foamy. If there is no foam, yeast may be inactive—start with fresh yeast.

In a large mixing bowl whisk together flour and salt. Make a well in center.

Mix the warm milk and olive oil into the foamy yeast mixture. Pour into the flour well and stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on medium speed for 6–7 minutes.

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

While dough rises, combine shredded mozzarella, cheddar, grated Parmesan, minced garlic, chopped basil, black pepper, and red pepper flakes (if using) in a bowl. Toss so cheese is evenly mixed and garlic/basil are distributed.

After the first rise, punch dough down gently and turn onto a lightly floured surface. Roll or press into a rectangle roughly 12 x 8 inches (30 x 20 cm). If you prefer a braided or stuffed loaf, keep rectangle size similar so filling is enclosed evenly.

Add cheese filling

Spread the cheese mixture evenly over the dough, leaving a 1-inch border on one long edge. For a tighter seal, brush the border with a little water or beaten egg.

Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch seam to seal. Optionally, weave the log into a braid or tuck the ends under to form a loaf. If making individual rolls, cut the filled rectangle into 6–8 strips and roll each into a spiral.

Place the shaped loaf on a parchment-lined baking sheet or in a greased loaf pan. If desired, dust pan with the optional cornmeal/semolina before placing dough.

Cover loosely and let the shaped loaf rise again until puffy, about 30–40 minutes. Meanwhile preheat oven to 375°F (190°C).

Beat the egg (or use milk) and brush the top of the loaf lightly with egg wash. Brush a little extra olive oil over the loaf for gloss. Sprinkle coarse sea salt and additional grated Parmesan on top.

Score the top lightly with a sharp knife if desired (this helps controlled expansion). Bake in the preheated oven for 25–30 minutes for a large loaf (or 18–22 minutes for smaller rolls), until crust is golden-brown and internal temperature reaches about 190°F (88°C). If top browns too quickly, tent with foil.

Remove from oven and let rest on a rack for 10–15 minutes to set the cheese and make slicing easier. Serve warm or at room temperature. Store leftovers wrapped at room temperature up to 2 days or refrigerate up to 4 days.