Cheese Bread

Specification	Details
Prep Time	20 minutes
Rise Time	1 hour 30 minutes (2 phases)
Bake Time	35 minutes
Total Time	2 hours 25 minutes
Difficulty / Intensity	Medium (Requires yeast activation & hand kneading)
Skill Level	Intermediate
Servings	10 slices
Yield	1 large loaf

Intensity & Technical Skill Breakdown

Understanding the physical intensity and procedural focus required for yeast breads ensures success:

• Kneading Intensity (Moderate to High): Requires 8 to 10 minutes of steady hand kneading to build a robust gluten matrix capable of supporting the heavy cheese filling.

• Temperature Sensitivity (High): Yeast activation demands precise liquid temperatures between 105°F and 115°F (40°C–46°C). Water above 120°F kills the yeast, while water under 100°F slows fermentation significantly.

• Thermal Control during Baking: Starting at high heat creates an initial “oven spring,” while dropping or maintaining steady medium-high heat cooks the dense crumb through without burning the exterior cheese layer.

Ingredients

For the Bread Dough

• Bread Flour: 3 ½ cups (420g) — Bread flour high protein content creates the ideal chewy structure; all-purpose flour can be substituted 1:1 if needed.

• Active Dry Yeast: 1 packet (2 ¼ tsp / 7g)

• Warm Water: 1 cup (240ml), heated to 105°F–115°F

• Warm Milk: ¼ cup (60ml), whole milk preferred

• Granulated Sugar or Honey: 1 tbsp (15g) — Feeds the yeast and enhances browning.

• Unsalted Butter: 3 tbsp (42g), melted and cooled slightly

• Fine Sea Salt: 1 ½ tsp (9g)

• Garlic Powder: 1 tsp (for dough seasoning)

For the Cheese & Herb Filling

• Sharp Cheddar Cheese: 1 ½ cups (170g), freshly shredded

• Low-Moisture Mozzarella: 1 cup (115g), freshly shredded — Avoid pre-shredded bagged cheese, as anti-caking agents prevent smooth melting.

• Fresh Garlic: 4 cloves, minced fine

• Unsalted Butter: 3 tbsp (42g), softened at room temperature

• Fresh Parsley: 2 tbsp, finely chopped

• Italian Seasoning: 1 tsp

• Red Pepper Flakes (Optional): ½ tsp for a gentle kick

For the Golden Crust Topping

• Egg Wash: 1 large egg beaten with 1 tbsp water

• Parmesan Cheese: ¼ cup (25g), finely grated

• Flaky Sea Salt: ½ tsp for finishing

Equipment Needed

• Large glass or stainless steel mixing bowl

• Stand mixer with hook attachment (optional, but reduces hand effort)

• 9×5-inch loaf pan or heavy baking sheet / Dutch oven

• Instant-read kitchen thermometer

• Rolling pin

• Wire cooling rack

Step-by-Step Baking Instructions

Step 1: Activate the Yeast

1. In your mixing bowl, combine warm water (105°F–115°F), warm milk, and sugar.

2. Sprinkle the active dry yeast evenly over the surface.

3. Stir gently once and let sit undisturbed for 7 to 10 minutes.

4. Visual Check: The mixture should develop a thick, frothy, foam head. If it remains flat, your yeast is inactive; discard and start fresh.

Step 2: Mix the Dough

1. Whisk together the bread flour, fine sea salt, and garlic powder in a separate bowl.

2. Pour the melted butter into the bloomed yeast mixture.

3. Gradually add the dry flour mixture to the wet liquid, stirring with a wooden spoon or low-speed mixer until a shaggy dough forms and no dry flour patches remain.

Step 3: Knead to Build Structure

• By Hand (High Energy – 10 minutes): Turn dough onto a lightly floured surface. Push the dough down and forward using the heels of your hands, fold it back over itself, turn 90 degrees, and repeat. Continue until the dough transforms from sticky to smooth, elastic, and slightly tacky.

• By Stand Mixer (Medium Energy – 6 to 7 minutes): Knead on medium-low speed (Speed 2 on KitchenAid) until the dough clears the sides of the bowl and clings cleanly to the hook.

• Windowpane Test: Pinch off a small piece of dough and stretch it thin. If it stretches into a translucent membrane without tearing immediately, your gluten network is fully developed.

Step 4: First Rise (Bulk Fermentation)

1. Lightly grease a clean bowl with olive oil.

2. Place the dough ball inside, turning once to coat the entire surface in oil (prevents drying out).

3. Cover tightly with plastic wrap or a damp kitchen towel.

4. Set in a warm, draft-free spot (75°F–80°F) for 60 to 75 minutes, or until doubled in size.

Step 5: Shape & Fill the Dough

1. Combine softened butter, minced garlic, parsley, and Italian seasoning in a bowl to create a garlic spread.

2. Punch down the risen dough to release trapped carbon dioxide gas.

3. Transfer dough to a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches and ¼-inch thick.

4. Spread the garlic butter evenly across the surface, leaving a ½-inch border along the edges.

5. Sprinkle the shredded cheddar and mozzarella evenly over the garlic butter layer.

6. Starting from the short end, roll the dough up tightly into a log. Seam-side down, pinch the edges closed to seal the cheese inside.

Step 6: Second Rise (Proofing)

1. Grease a 9×5-inch loaf pan or place the log on a parchment-lined baking sheet.

2. Cover loosely with a light cloth and allow to rise for 30 to 45 minutes until puffy and expanded by roughly 50%.

3. Preheat your oven to 375°F (190°C) during the final 20 minutes of proofing.

Step 7: Top and Bake

1. Brush the top of the loaf gently with the beaten egg wash.

2. Sprinkle grated Parmesan cheese and flaky sea salt over the top.

3. Bake on the center rack at 375°F (190°C) for 30 to 35 minutes.

4. Monitoring: If the top browns too quickly before the center cooks through (around the 20-minute mark), tent a piece of aluminum foil loosely over the loaf.

5. Doneness Indicator: The internal temperature of the bread should reach 195°F–200°F (90°C–93°C) on a digital thermometer, and tapping the bottom should sound hollow.

Cooling and Serving (The Final Phase)

Do not slice into the loaf immediately! Baking doesn’t end when the loaf leaves the oven.

• Resting Phase: Transfer the bread to a wire cooling rack and allow it to cool undisturbed for at least 20 to 30 minutes.

• Slicing warm bread straight out of the oven allows internal steam to escape rapidly, compressing the soft crumb into a gummy texture. Resting lets the melted cheese set slightly while preserving crumb structure.

Comprehensive Nutritional Information

Below is the estimated nutrition breakdown per serving (based on 10 equal slices):

Nutrient	Amount Per Serving	% Daily Value (DV)*
Calories	345 kcal	17%
Total Fat	16 g	21%
Saturated Fat	9.5 g	48%
Trans Fat	0.3 g	—
Cholesterol	48 mg	16%
Sodium	560 mg	24%
Total Carbohydrates	36 g	13%
Dietary Fiber	1.8 g	6%
Total Sugars	2.1 g	—
Protein	13.5 g	27%
Calcium	240 mg	24%
Iron	2.1 mg	12%
Potassium	110 mg	2%