Homemade Cheese Bread – Extra Soft Garlic Cheddar Loaf

There’s something irresistible about homemade cheese bread—that warm, buttery aroma, the soft, cloudlike crumb, and pockets of melty cheddar that stretch with every slice. This Homemade Cheese Bread – Extra Soft recipe leans on buttermilk for tenderness and a clever twist-and-braid shaping for dramatic layers of cheese. If you’ve ever believed bakery-quality loaves are hard to achieve, this method proves otherwise: simple steps, big payoff, and reliably soft texture every time.

Ingredients

Ingredient	Amount/Quantity	Notes
Buttermilk, warmed to 110°F	½ cup (120 ml)	Tangy base that makes the crumb extra soft
Water, warmed to 110°F	⅓ cup (80 ml)	Helps activate yeast and hydrate flour
Platinum Yeast (Red Star)	2¼ tsp (1 packet)	Instant/rapid-rise style works great
Granulated sugar	2 Tbsp (25 g)	Feeds the yeast; aids browning
Unsalted butter, melted & slightly cooled	5 Tbsp (71 g)	Adds richness and tenderness
Large egg, room temp	1	Enriches dough; improves structure
Kosher salt	1 tsp	Balances flavor
Garlic powder	¾ tsp	Savory note throughout the loaf
Bread flour (spooned & leveled)	3 cups (390 g) + more as needed	High protein = structure and chew
Cheddar cheese, shredded	2 cups (250 g)	Choose sharp cheddar for bigger flavor
Topping: Unsalted butter, melted	2 Tbsp (28 g)	For a glossy, flavorful finish
Topping: Fresh parsley, chopped	2 tsp	Or use your favorite herb
Topping: Garlic powder	¼ tsp	Reinforces garlicky aroma

Tip: Warm liquids should feel like a hot bath—comfortably warm, not hot. Too hot can harm the yeast.

Timing

• Prep (mix + knead + shape): ~25–30 minutes
• First rise: 1½–2 hours (until doubled)
• Rest after shaping: 30 minutes
• Bake: 45–55 minutes at 350°F (177°C)
• Total: ~3 hrs 15–45 mins (hands-on ~30 minutes) — about the time of a leisurely weekend brunch prep.

Step-by-Step Instructions

Step 1: Activate the yeast

In the bowl of a stand mixer, whisk warm buttermilk, warm water, yeast, and sugar. Cover and rest 5 minutes until slightly foamy.
Tip: If there’s no light foam, the yeast may be expired or the liquid too hot/cold—start over for best rise.

Step 2: Add enrichments & initial flour

Mix in melted butter, egg, salt, garlic powder, and 1 cup of the flour on low for 30 seconds. Scrape the bowl, then add remaining flour and mix on low about 2 minutes until a shaggy dough pulls from the bowl sides.
Tip: If mixing by hand, use a sturdy spoon or spatula and work deliberately; it will come together.

Step 3: Knead to smooth, slightly tacky

Knead with the dough hook 5 minutes (or by hand on a lightly floured surface 5 minutes). The dough should be soft and slightly tacky, not sticky. Sprinkle in 1 tsp flour at a time only if needed.
Readiness checks:

• Bounce-back test: Poke the dough—if it slowly springs back, it’s ready.
• Windowpane test: Stretch a small piece; if light passes through without tearing, gluten is developed.

Step 4: First rise (bulk fermentation)

Lightly grease a large bowl. Turn the dough in to coat, cover, and let rise 1½–2 hours in a warm spot until doubled.
Tip: Warmer rooms rise faster; cooler rooms take longer. Be patient—volume matters more than the clock.

Step 5: Prep the pan

Grease a 9×5-inch loaf pan.
Tip: A parchment sling helps lift the finished loaf out cleanly.

Step 6: Roll, fill, and twist with cheese

Punch down dough to release gas. On a lightly floured surface, roll to about 9×15 inches. Sprinkle the cheddar evenly, leaving a ½-inch border. Roll up tightly into a 15-inch log, seam down.
With a sharp (ideally serrated) knife, split the log lengthwise to reveal the layers. Cross one half over the other to form an “X,” then twist tightly. Pinch ends to seal and nestle into the prepared pan.
Tip: Tuck any loose cheese bits into crevices for extra melty pockets.

Step 7: Second rest & preheat

Cover the pan and rest 30 minutes; the loaf will puff slightly. Meanwhile, set oven rack to lower third. Place a baking sheet on the rack below to catch drips. Preheat to 350°F (177°C).
Tip: This positioning encourages even baking and prevents over-browning.

Step 8: Brush the garlic-herb topping

Whisk melted butter, parsley, and garlic powder. Brush or drizzle over the dough.
Tip: Save a spoonful to brush again during the last 10 minutes if you love a glossy finish.

Step 9: Bake to golden, then cool

Bake 45–55 minutes, until the loaf is deep golden and the top sounds hollow when tapped. Tent with foil if browning too fast (often around the 25-minute mark). Cool 10 minutes in the pan, then lift out to a rack to cool further.
Tip: Interior cheese can be molten; cooling helps set the crumb so slices are neat.

Step 10: Slice & serve warm

Slice with a serrated knife. Serve warm, or microwave slices 10 seconds to re-melt cheese later.
Tip: For the softest texture, avoid compressing the loaf while cutting—let the knife do the work.

Nutritional Information (estimated per 1 of 12 slices)

• Calories: ~270 kcal
• Carbohydrates: ~28 g (Sugars ~3 g)
• Protein: ~9 g
• Fat: ~13 g (Saturated ~7 g)
• Sodium: ~360 mg
  Estimates vary by cheese brand and exact slice thickness.

Healthier Alternatives

• Whole-grain boost: Replace 25–40% of the bread flour with white whole-wheat flour for extra fiber while keeping the crumb soft.
• Lighter cheese: Use reduced-fat sharp cheddar or half cheddar + half part-skim mozzarella to lower saturated fat.
• Herb-forward, less salt: Increase fresh herbs in the topping and reduce added salt by ¼ tsp in the dough.
• Garlic lovers, fewer calories: Swap part of the melted butter in the topping for olive oil spray; keep the garlic flavor with minimal fat.
• Vegetarian rennet cheeses: If that matters to you, choose vegetarian rennet cheddar to align with dietary preferences.

Serving Suggestions (Homemade Cheese Bread)

• Soup dunker: Pair with tomato basil soup, creamy broccoli, or chili—the cheesy swirl acts like a built-in topping.
• Brunch hero: Toast slices, then top with soft-scrambled eggs and chives.
• Sandwich upgrade: Turn into grilled cheese or a breakfast sandwich with egg and turkey bacon.
• Party pull-apart: Cube warm slices into bite-size nibbles and serve with marinara or whipped herb butter.

Common Mistakes to Avoid

• Liquids too hot/cold: Yeast underperforms or dies. Solution: Keep buttermilk/water near 110°F.
• Adding too much flour: Results in a dense crumb. Solution: Aim for slightly tacky dough; dust in 1 tsp increments only.
• Under-kneading: Poor gluten = flat loaf. Solution: Knead a full 5 minutes and use the windowpane test.
• Skipping the second rest: Tight crumb and weak rise. Solution: 30 minutes covered in the pan is essential.
• Over-browning: Cheese + butter brown fast. Solution: Tent with foil mid-bake as needed and bake on the lower third rack.

Storing Tips

• Room temp: Wrap airtight up to 2 days. Rewarm slices briefly to refresh softness.
• Refrigerate: Up to 1 week in a sealed container. Reheat: 300°F (150°C) oven for 8–10 minutes or quick toaster warm-up.
• Freeze: Wrap slices or the whole loaf tightly, then bag—freeze up to 2–3 months. Thaw: Overnight in the fridge; reheat as above.
• Make-ahead: Mix and complete the first rise, then refrigerate up to 12 hours. Bring to room temp, shape with cheese, proof, and bake.

Conclusion

This homemade cheese bread delivers an ultra-soft, enriched crumb, dramatic cheesy swirls, and a fragrant garlic-herb finish that tastes like a bakery special—but it’s simple enough for any home baker. With buttermilk tenderness, a reliable yeast method, and that signature twist, it’s a crowd-pleaser for brunches, soups, and comfort-food nights. If you bake it, leave a rating and a comment—and share a photo! Your feedback helps other readers succeed, too. Craving more cozy bakes? You might also like our soft dinner rolls and cheddar biscuits.

FAQs

Q1. Can I use all-purpose flour instead of bread flour?

Yes. All-purpose flour works, though the crumb may be slightly less chewy. If substituting, consider adding 1–2 tsp vital wheat gluten (optional) to mimic bread-flour strength.

Q2. Which cheese melts best for this loaf?

Sharp cheddar brings bold flavor and good melt. For extra stretch, mix ½ cheddar + ½ mozzarella. Avoid very wet cheeses that can create soggy pockets.

Q3. How do I know the dough is kneaded enough?

Use the windowpane test: stretch a small piece thin—if light passes through without tearing, you’re ready. Also look for soft, slightly tacky dough that springs back slowly when poked.

Q4. My loaf browned too fast. What should I do?

Tent with foil once the top reaches desired color (often around 25 minutes). Keep baking until the loaf sounds hollow when tapped and looks set.

Q5. Can I make it ahead for brunch?

Absolutely. After the first rise, refrigerate up to 12 hours. Next day, shape with cheese, proof 30–45 minutes, then bake as directed.

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