Cheesy Bread Recipe

Activate yeast and combine liquids

In a small bowl combine warm water (about 105–115°F / 40–46°C) and warm milk with the sugar and instant yeast. Stir and let sit 5 minutes until foamy. If it doesn't foam, your yeast may be inactive—start over with fresh yeast.

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour and fine salt.

Form dough

Pour the foamy yeast mixture and melted butter into the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, mix on low with the dough hook for 2–3 minutes, then increase to medium and knead 4–5 minutes until the dough is smooth and slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

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

Prepare cheese mixture

While the dough rises, combine shredded cheddar, shredded mozzarella, grated Parmesan, garlic powder, dried parsley, and black pepper in a bowl. Toss to distribute seasonings evenly. Taste a small bit of the mixture to check seasoning and adjust if needed.

Preheat oven and prepare pan

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan.

Shape and fill

Punch down the risen dough and turn it onto a lightly floured surface. Roll into a rectangle about 12x9 inches (or shape to fit your loaf pan). Evenly spread the cheese mixture across the dough, leaving a 1/2-inch border along one long edge. Starting at the opposite long edge, roll the dough tightly into a log, sealing the edge with a little water. If using a loaf pan, tuck the ends under and place seam-side down. For a freeform loaf on a baking sheet, place seam-side down and gently curve into desired shape.

Optional scoring and egg wash

Beat the egg with 1 tablespoon water and brush the top of the loaf evenly. If desired, score 3 shallow diagonal slashes across the top to allow steam to escape and create a finished look.

Second rise

Let the shaped loaf rise, uncovered, for 20–30 minutes until puffy (it will not double).

Bake

Brush the loaf with melted butter before placing in the oven. Bake at 400°F (200°C) for 20–28 minutes until the crust is golden brown and the internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent loosely with aluminum foil for the last 5–10 minutes.

Finish and rest

Remove the bread from the oven and immediately brush with the remaining melted butter. Sprinkle coarse sea salt and extra parsley over the top while still warm. Let rest on a wire rack for 15–20 minutes before slicing so the cheeses set and the crumb finishes cooking.