Cheese Bread Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and olive oil into the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium low for 5–6 minutes). The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons more flour if necessary.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

While the dough rises, combine shredded mozzarella, shredded cheddar, softened cream cheese, chopped parsley, and black pepper in a bowl. Mix until the cream cheese is evenly distributed and the mixture holds together. Taste and adjust pepper if desired.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a medium baking pan (9x13-inch or similar).

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle roughly 12 x 10 inches and about 1/4 inch thick.

Spread the cheese filling evenly over the dough, leaving a 1/2-inch border on all sides.

Starting at a long edge, roll the dough tightly into a log, sealing the seam and ends by pinching the dough together. Transfer seam-side down to the prepared baking sheet, gently shaping into a round or oval loaf as desired.

Using a sharp knife or bench scraper, make shallow diagonal slashes across the top to allow steam to escape (optional). Cover loosely with a kitchen towel and let rest 15–20 minutes for a short second rise.

Garlic butter brush

Whisk together melted butter and minced garlic. Brush half of the garlic butter over the loaf.

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, until the crust is golden and the cheese inside is melted and starting to bubble. If the top browns too quickly, tent loosely with foil for the last 5–7 minutes.

Remove from oven and immediately brush the remaining garlic butter over the hot loaf. Sprinkle grated Parmesan and flaky salt evenly on top.

Allow the loaf to cool 8–10 minutes before slicing so the cheese sets slightly but is still gooey.

Slice into thick pieces and serve warm with garlic Parmesan sauce on the side for dipping. Store any leftovers tightly wrapped in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven for 8–10 minutes to revive crispness.