Cheese Bread (v) Recipe

Activate & mix

In a large bowl or the bowl of a stand mixer, whisk together the warm water, warm milk, sugar and instant yeast. Let sit 2–3 minutes until foamy. Add melted butter, then add flour and salt. If using a stand mixer, use the dough hook on low; if mixing by hand, stir until a shaggy dough forms.

Knead

Knead the dough for 6–8 minutes in the mixer or on a lightly floured surface until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tablespoons additional flour if extremely sticky.

First rise

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

Prepare filling

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

Shape and fill

When the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll or stretch the dough into a rectangle about 12 x 8 inches. Leave roughly a 1/2-inch border around the edges. Spread the cheese mixture evenly over the dough, keeping the border clear.

Roll or fold

Roll the dough tightly from the long edge into a log or fold the rectangle like a book to encase the cheese. Pinch the seam and ends to seal so cheese doesn't leak. If desired, tuck the log into a lightly greased 9-inch by 5-inch loaf pan seam-side down, or place seam-side down on a parchment-lined baking sheet and shape into a round or oblong loaf.

Second rise

Cover the shaped loaf loosely with plastic or a towel and let rise for 30–40 minutes until puffy. Meanwhile preheat the oven to 375°F (190°C).

Top and bake

Brush the top of the risen loaf with 2 tablespoons melted butter. Sprinkle the top with 1/2 teaspoon garlic powder, 2 tablespoons grated Parmesan, and 1/2 teaspoon coarse sea or flaky salt. Bake in the preheated oven for 25–30 minutes for a loaf or 20–25 minutes for rolls, until the crust is golden brown and cheese inside is melted. If the top browns too quickly, tent loosely with foil for the final 5–10 minutes.

Rest

Remove from oven and let cool in the pan or on the baking sheet for 10 minutes to allow cheese to set slightly, then transfer to a wire rack to cool another 10 minutes. Slice warm and serve.

Serve slices warm with Garlic Parmesan Sauce on the side for dipping. The sauce can be warmed slightly before serving. Store leftovers tightly wrapped at room temperature up to 2 days or refrigerated up to 4 days; reheat gently in oven or toaster oven.