Cheese Bread Recipe

Activate yeast and mix

In a medium bowl, combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the instant yeast over the water and let sit 5 minutes until foamy. If no foam, yeast may be inactive; start over with fresh yeast. In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Form dough

Pour the yeast mixture and olive oil into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons more warm water; if too sticky, add up to 2 tablespoons more flour.

Knead

Turn dough out onto a lightly floured surface and knead for 7–8 minutes until smooth and elastic (or knead 5–6 minutes on medium speed with a stand mixer and dough hook). Form into a ball.

First rise

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

Prepare cheese filling

While the dough rises, combine shredded mozzarella, grated Parmesan, garlic powder, dried oregano, and chopped parsley in a bowl. Mix to distribute seasonings evenly.

Shape dough

Once dough has doubled, punch it down and transfer to a lightly floured surface. Roll or stretch into a rough 12x8-inch rectangle (about 1/2-inch thick).

Add cheese

Evenly spread about two-thirds of the cheese mixture over the dough, leaving a 1/2-inch border on the long edges. Fold the long edges over the filling and press lightly to seal, then starting at one short end, roll the dough tightly into a log so the seam is on the bottom.

Cut and arrange

Using a sharp knife or bench scraper, cut the log into 8 equal pieces. Alternately, for a pull-apart loaf, slice the log into 8 pieces and place them cut-side up in a greased 9x5-inch loaf pan or arranged in a 9-inch round pan, snug but not squeezing (this creates pull-apart cheese bread).

Second rise

Cover the assembled pieces with lightly greased plastic wrap or a towel and let rest for 20–30 minutes until slightly puffy.

Preheat

Preheat oven to 375°F (190°C). Position a rack in the center.

Top with remaining cheese and butter

Brush the exposed dough surfaces with melted butter. Sprinkle the remaining cheese mixture evenly over the top (some extra cheese may fall into the pan — this is fine). Sprinkle coarse salt lightly over the top if desired.

Bake

Bake for 20–25 minutes until the top is golden brown, cheese is melted and bubbling, and internal dough registers about 190°F (88°C) if using an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the last 5–7 minutes.

Rest and serve

Remove from oven and let rest 8–10 minutes to set the cheese and make slicing easier. Transfer to a cutting board if baked on a sheet. Serve warm with pizza sauce and/or ranch for dipping.

Warm pizza sauce slightly in a small saucepan or microwave-safe bowl for 30–45 seconds before serving, or serve ranch chilled. Place sauces in small bowls alongside the cheese bread for dipping.