This recipe yields a warm, soft, and incredibly flavorful cheddar cheese bread, perfect for snacking, sandwiches, or as a side to your favorite meal.
Ingredients:
- For the Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (355ml) warm water (105-115°F/40-46°C)
- 2 tablespoons olive oil
- For the Cheese Filling:
- 2 cups (200g) shredded sharp cheddar cheese
- 1/2 cup (50g) shredded mild cheddar cheese (optional, for variety)
- 2 tablespoons softened butter
- 1 tablespoon dried chives (or 2 tablespoons fresh, finely chopped)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the Topping:
- 1/2 cup (50g) shredded cheddar cheese
- 1 tablespoon melted butter (optional)
Instructions:
- Activate the Yeast: In a large bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.
- Make the Dough: Add the salt, olive oil, and 3 1/2 cups of flour to the yeast mixture. Stir until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: In a medium bowl, combine the shredded cheddar cheese, softened butter, chives, garlic powder, and black pepper. Mix well.
- Shape the Bread: Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12×16 inches.
- Add the Filling: Spread the cheese filling evenly over the dough rectangle, leaving a 1-inch border along the long edge farthest from you.
- Roll and Seal: Starting from the long edge closest to you, roll the dough up tightly like a jelly roll. Pinch the seam to seal.
- Shape and Place: Gently shape the roll into a horseshoe or a loose spiral. Place the dough in a greased 9×5 inch loaf pan, or on a baking sheet lined with parchment paper.
- Second Rise: Cover the loaf with a clean kitchen towel and let it rise for 30-45 minutes, or until slightly puffed.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Add Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the loaf. Brush with melted butter for a golden top, if desired.
- Bake: Bake for 30-35 minutes, or until golden brown and cooked through. An internal temperature of 190°F (88°C) is ideal.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and enjoy warm or at room temperature.
Tips and Variations:
- For a spicier kick, add a pinch of cayenne pepper to the cheese filling.
- You can use different types of cheese, such as Monterey Jack or pepper jack, for a variety of flavors.
- Add some cooked crumbled bacon to the cheese filling.
- Brush the top with an egg wash before baking for a shinier crust.
- For a rustic loaf, bake on a baking sheet instead of a loaf pan.
Enjoy your homemade Cheddar Cheese Bread!