Homemade Cheese Bread – Extra Soft Recipe

Homemade Cheese Bread – Extra Soft Recipe

How To Make Homemade Cheese Bread – Extra Soft

Make your own cheese bread right at the comfort of your home! Topped with melted butter with garlic and herbs for delicious flavor in every ultra soft bite!

Preparation: 3 hours 30 minutes
Cooking: 45 minutes
Cool Time: 10 minutes
Total: 4 hours 25 minutes

Serves:

Ingredients

  • ½cupbuttermilk,warmed to about 110 degrees F
  • cupwater,warmed to about 110 degrees F
  • tspPlatinum Yeast from Red Star,1 stard packet
  • 2tbspgranulated sugar
  • 5tbspunsalted butter,melted and slightly cooled
  • 1large egg,at room temperature
  • 1tspsalt
  • ¾tspgarlic powder
  • 3cupsbread flour,spoon and leveled
  • 2cupscheddar cheese,(8oz), shredded

For Topping:

  • 2tbspunsalted butter,melted
  • 2tspfresh parsley,or any choice of dried (see notes) or fresh herb, chopped
  • ¼tspgarlic powder

Instructions

Dough:

  1. Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for about 5 minutes.

  2. Add the butter, egg, salt, garlic powder, and 1 cup of flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour.

  3. Beat on medium speed for about about 2 minutes until the dough comes together and pulls away from the sides of the bowl. (If mixer is not available, use a large wooden spoon or rubber spatula. It will take a bit of arm muscle!)

  4. Keep the dough in the mixer and beat for about 2 minutes or knead by hand on a lightly floured surface for about 2 minutes.

  5. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil.

  6. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for about 1 to 2 hours or until double in size.

  7. Grease a 9×5 inch loaf pan.

To Shape the Bread:

  1. Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into an approximately 9×15-inch rectangle. Sprinkle cheese all over the top, leaving a ½-inch border uncovered.

  2. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a serrated knife or any sharp knife, cut the log in half lengthwise. Criss-cross one half, cut side down, on top of the other half– forming an X. Tightly twist the two together. Pinch the outer edges to seal as best as possible.

  3. For any leftover cheese, cut a few small squares and tuck into the dough. This is optional and simply for extra cheesy pockets! Place in a prepared loaf pan and cover with aluminum foil, plastic wrap, or a clean kitchen towel. (This step can get a little messy!)

  4. Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.

  5. Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 350 degrees F.

Topping:

  1. Whisk the melted butter, herbs, and garlic powder together. Drizzle or brush on top of dough.

Bake:

  1. Bake for about about 45-55 minutes until golden brown and, when gently tapped, the top of the loaf sounds hollow. If you find the top of the loaf is browning too quickly as it bakes, tent with aluminum foil.

  2. Remove bread the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and cool loaf on the wire rack.

  3. Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Bread slices taste delicious when warmed in the microwave for 10 seconds.

Recipe Notes

  • Bread Flour: Higher protein flour like bread flour is best for this bread recipe because of its strong gluten formation and high rise. All-purpose flour will yield a flimsy bread.
  • Cheese: Use another relatively harder cheese such as pepper jack, gouda, or colby cheese. Avoid very soft cheeses. For best taste and texture, shred cheese off the block yourself with a cheese grater. Pre-shredded cheese is drier than freshly shredded.
  • Herbs in Topping: Use your favorite herb in the topping. If using dried, reduce to ½ teaspoon.

Nutrition

  • Calories: 2989.99kcal
  • Fat: 138.65g
  • Saturated Fat: 79.96g
  • Trans Fat: 4.83g
  • Monounsaturated Fat: 35.13g
  • Polyunsaturated Fat: 8.91g
  • Carbohydrates: 337.26g
  • Fiber: 12.65g
  • Sugar: 32.80g
  • Protein: 96.38g
  • Cholesterol: 539.25mg
  • Sodium: 2170.84mg
  • Calcium: 1158.44mg
  • Potassium: 926.64mg
  • Iron: 19.84mg
  • Vitamin A: 1134.73µg
  • Vitamin C: 4.61mg
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