Ingredients
For the Dough
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500 g all-purpose flour or bread flour
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7 g instant yeast
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2 tablespoons granulated sugar
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1 teaspoon salt
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250 ml warm milk
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60 ml warm water
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1 large egg
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50 g melted butter
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1 tablespoon olive oil
For the Cheese Filling
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200–250 g shredded mozzarella
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100 g shredded cheddar cheese
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2 tablespoons grated Parmesan, optional
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1 tablespoon chopped fresh parsley or coriander
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½ teaspoon garlic powder
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¼ teaspoon black pepper
For the Top
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1 egg, beaten
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50–75 g additional shredded cheese
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1 tablespoon melted butter
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A pinch of dried oregano or mixed herbs, optional
Step 1: Prepare the Dough
Begin by combining the warm milk and warm water in a large mixing bowl. The liquid should feel warm but not hot. Add the yeast and sugar and stir gently.
Let the mixture sit for approximately 5–10 minutes. If using active dry yeast, it should become slightly foamy. Instant yeast can generally be mixed directly with the flour, but allowing it to sit briefly is also fine.
Add the flour and salt to the bowl. Then add the egg, melted butter, and olive oil.
Mix everything together with a wooden spoon or sturdy spatula until a rough dough forms.
Transfer the dough to a lightly floured work surface.
Step 2: Knead the Dough
Knead the dough for approximately 8–10 minutes by hand.
Push the dough forward with the heel of your hand, fold it back toward yourself, turn it slightly, and repeat.
The finished dough should become smooth, soft, and elastic. It may feel slightly sticky at first, but avoid adding too much extra flour because this can make the bread dense.
If the dough is extremely sticky, add flour one tablespoon at a time until it becomes manageable.
You can also knead the dough in a stand mixer fitted with a dough hook for approximately 5–7 minutes on low to medium speed.
Step 3: Let the Dough Rise
Place the kneaded dough in a lightly greased bowl.
Turn it once so that the surface is lightly coated with oil.
Cover the bowl with plastic wrap, a clean kitchen towel, or a lid.
Place it somewhere warm and allow the dough to rise for approximately 1–1½ hours, or until it has roughly doubled in size.
The exact rising time depends on the temperature of your kitchen. In a warm environment, the dough may rise faster.
Step 4: Prepare the Cheese Filling
While the dough is rising, prepare the filling.
Combine the shredded mozzarella, cheddar, Parmesan, chopped parsley or coriander, garlic powder, and black pepper in a bowl.
Mix gently until everything is evenly distributed.
Mozzarella provides a wonderful stretchy texture, while cheddar adds stronger flavor. Parmesan adds a salty, nutty taste.
You can adjust the cheese mixture according to your preference.
Step 5: Shape the Bread
Once the dough has doubled in size, gently press it down to remove excess air.
Transfer it to a lightly floured surface and divide it into approximately 8–10 equal pieces.
Roll each piece into a small ball.
Flatten one dough ball with your fingers or a rolling pin. Place a generous spoonful of the cheese mixture in the center.
Bring the edges of the dough together over the filling and pinch firmly to seal.
Turn the filled dough ball seam-side down.
Repeat with the remaining pieces of dough and cheese.
You can bake the individual pieces close together in a round or rectangular baking pan to create pull-apart cheese bread. Alternatively, arrange them separately on a baking sheet for individual cheese rolls.
Step 6: Second Rise
Cover the shaped dough loosely with a clean towel.
Allow it to rest for another 25–40 minutes.
During this time, the dough will become lighter and puffier.
Meanwhile, preheat your oven to 180°C (350°F).
Step 7: Add the Topping
Once the second rise is complete, brush the surface of the bread gently with beaten egg.
Sprinkle the remaining shredded cheese over the top.
You can also add a little dried oregano, Italian seasoning, or freshly chopped parsley.
For extra richness, drizzle or brush a small amount of melted butter over the finished bread after baking.
Step 8: Bake
Place the bread in the preheated oven.
Bake for approximately 25–35 minutes, depending on the size and shape of the bread.
The surface should become beautifully golden brown, and the cheese should be melted and bubbling.
If the top begins browning too quickly before the bread is fully cooked, loosely cover it with aluminum foil for the remainder of the baking time.
The bread should sound slightly hollow when tapped gently on the bottom and should no longer feel doughy in the center.
Step 9: Finish and Serve
Remove the bread from the oven and let it rest for approximately 10 minutes.
While it is still warm, brush the surface lightly with melted butter.
For a garlic-cheese version, mix the melted butter with a little minced garlic and chopped parsley before brushing it over the bread.
Serve warm while the cheese is soft and stretchy.
Variations
Garlic Cheese Bread
Add 2–3 finely minced garlic cloves to the filling. You can also brush the finished bread with garlic butter immediately after baking.
Spicy Cheese Bread
Add finely chopped green chilies, jalapeños, red pepper flakes, or a little chili powder to the cheese mixture.
Herb Cheese Bread
Add fresh parsley, coriander, basil, rosemary, or oregano to the filling.
Three-Cheese Bread
Use equal portions of mozzarella, cheddar, and Parmesan for a rich three-cheese filling.
Stuffed Loaf
Instead of dividing the dough into small pieces, roll the entire dough into a rectangle, spread the cheese mixture over it, roll it tightly into a log, and place it in a greased loaf pan. Allow it to rise before baking.
Tips for Perfect Cheese Bread
Use freshly shredded cheese when possible. Pre-shredded cheese can contain anti-caking ingredients that affect how smoothly it melts.
Do not overfill the dough. Too much cheese can cause the filling to leak during baking.
Make sure the dough is sealed properly around the filling. Pinch the seams firmly and place them underneath when arranging the bread.
Do not add excessive flour while kneading. A slightly soft dough produces a much more tender finished bread.
Allow enough time for both rises. Proper fermentation gives the bread a light, airy texture rather than a dense one.
Let the bread cool for several minutes before serving. The cheese will remain hot after the bread comes out of the oven.
Storage
Cheese bread is best eaten fresh and warm, but leftovers can be stored in an airtight container at room temperature for about a day or refrigerated for several days.
To reheat, place individual pieces in a preheated oven or toaster oven for a few minutes. You can also microwave them briefly, although the crust will not remain as crisp.
For longer storage, wrap the cooled bread tightly and freeze it. Thaw it and reheat it in the oven before serving.
Final Result
This homemade cheese bread is soft, fluffy, buttery, and packed with melted cheese. The combination of mozzarella and cheddar gives it both excellent stretch and plenty of savory flavor, while the golden cheese topping makes every piece irresistible.
Serve it alongside tomato soup, pasta, grilled chicken, roasted vegetables, or a fresh salad—or simply enjoy it warm with a cup of tea or coffee. Once you try homemade cheese bread, it is an easy recipe to keep in your regular baking rotation.
