Soft & Fluffy Homemade Cheese Bread

Yields: 1 Large Loaf | Prep time: 20 mins | Rise time: 1.5 – 2 hours | Bake time: 25-30 mins

Ingredients

For the Dough:

3 ½ to 4 cups All-purpose flour (or bread flour for more chew)
1 cup Warm milk (about 110°F)
1/4 cup Warm water
2 ¼ tsp Active dry yeast (1 packet)
1 tbsp Granulated sugar
1 tsp Salt
2 tbsp Unsalted butter, softened
1 Large egg, room temperature

For the Filling & Topping:

2 cups Shredded sharp cheddar or Monterey Jack cheese
1/4 cup Fresh parsley, finely chopped (plus extra for garnish)
2 tbsp Melted butter (for brushing)
Optional: ½ tsp garlic powder for the butter brush

Instructions

1. Activate the Yeast

In a small bowl, combine the warm water, warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy.

2. Mix the Dough

In a large bowl or a stand mixer fitted with a dough hook, mix 3 cups of flour, the salt, the yeast mixture, the egg, and the softened butter. Mix until a shaggy dough forms.

3. Knead

Gradually add the remaining flour while kneading (by hand or mixer) for 5–7 minutes. The dough should be soft, smooth, and slightly tacky, but it should pull away from the sides of the bowl.

4. First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

5. Shape and Fill

Punch the dough down to release air. Roll it out on a floured surface into a large rectangle. Sprinkle about 1.5 cups of the shredded cheese and half the parsley over the surface. Roll the dough up tightly into a log and place it in a greased 9×5-inch loaf pan.

6. Second Rise

Cover the loaf and let it rise again for 30–45 minutes. While rising, preheat your oven to 350°F (175°C).

7. Bake and Top

Bake for 20 minutes. Remove briefly to brush the top with melted butter (and garlic powder if using) and sprinkle the remaining 1/2 cup of cheese. Return to the oven for another 5–10 minutes until the cheese is bubbly and the loaf sounds hollow when tapped.

8. Garnish and Serve

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Sprinkle with the remaining fresh parsley while the cheese is still warm.

Pro Tip for that “Bakery” Look

To get the deep ridges seen in your photo, you can use a sharp knife to make 3 or 4 diagonal slashes across the top of the dough after the second rise but before adding the final layer of cheese. This allows the cheese to melt down into the “valleys” of the bread.