A classic French condiment, fresh Pistou Recipe is perfect for those who suffer from nut and dairy allergies. Vegans and lactose intolerant can indulge in Pistou.
Homemade Soft Cheese Bread #BreadBaker
Delicious Homemade Soft Cheese Bread with Cheddar and Goat Cheese and Herbs is the yummiest bread.
Bread stuffed with garlic, parsley and cheeses
Bread is a special request from my girls especially the elder one. Every time she comes home she asks for bread. Can you believe she asked me for bread for her birthday?
Like I said I love the new stuff and hate repeating the recipes but some bread like this one I will need no excuse to redo as the options for the stuffing can keep changing and it is delicious.
For #bread bakers today our Host Sue who blogs at Platable Pastime has chosen a theme as cheese bread. sue hasa beautiful site where I am eyeing some of her delicious bread like Savoury Almond Meal bread.
Parsley and Cheese Bread
Coming to the cheese bread this one certainly topped in my search. What attracted to the unique way the loaf is shaped. The bread is yeasted bread and can be apparently frozen (if the girls leave it alone as in my case). The best part is that the stuffing’s are your choice, some of the options are
- Parmesan cheese and herbs,
- Pesto and sun-dried tomatoes
- Garlic and coriander chutney( my favourite Indian flavours)
- Spanish Romesco Sauce
- Muhammara
This bread is great as a sandwich or toasted with soup, pasta. Next time I am going to try r to raise the dough overnight in the refrigerator.
Homemade Soft Cheese Bread
I have halved the ingredients and tried making 2 mini bread but I suggest you make only one if you are going to follow Jennifer ’s method of shaping the bread. Do have a look at the video before you make it.
The other Bread that may interest you are
- Lucky Horseshoe Shaped Stuffed Bread #BreadBakers
- Yeasted Orange Cake #Bread Bakers
- Siddu /Sidu Steamed Bread for #BreadBakers
- Chole Kulcha Delhi Style~Street Food #BreadBakers
- Savoury Kugelhopf #BreadBakers
Cheese and Herb Bread
- Brazilian Cheese Bread by All That’s Left Are The Crumbs
- Buttermilk Cheddar Quick Bread by Food Above Gold
- Caramelized Onion and Cheese Bread by Ambrosia
- Cheddar Beer Bread Rolls by Karen’s Kitchen Stories
- Cheese Babka by Passion Kneaded
- Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
- Irish Cheddar Scone with Scallions by Baking Sense
- Mexican Cornbread Waffles by Food Lust People Love
- Mini Chilli Cheese Parathas by Sizzling Tastebuds
- Pancakes Huancaina by The Schizo Chef
- Spicy Cheese Bread by Gayathri’s Cook Spot
- Stuffed Mini Cheese Chicken Burger Buns by Sneha’s Recipe
- Wholemeal Cheese Bombs by Cook with Renu
- Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla
Homemade Cheese Bread
A soft and delicious cheese bread that can be varied with different cheese and herbs to suit your tastes.
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Servings: 2 loaves
Calories:
Ingredients
For the Bread:
- 6 ½ cups maida/ APF
- 2 teaspoon Salt
- 5 tablespoon white sugar
- 1 cup Water lukewarm
- 1 cup Buttermilk lukewarm
- ½ cup Milk lukewarm
- 1-½ tablespoon instant yeast
- ¼ cup Oil
Cheddar and Herb :
- 2 cup cheddar cheese grated
- 1 cup goat cheese grated
- ½ cup herbs I used parsley and garlic
- ½ cup Butter at room temperature
Instructions
- Set aside 1 cup of flour.
- In a mixing bowl combine the flour, salt, sugar and yeast together.
- In a bowl add the water and buttermilk, oil and add to the flour.
- Knead with your hand the dough.
- Add more flour or water, as you need and knead until the dough is soft and smooth but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball.
- Lightly oil a bowl and place the dough in it.
- Cover the bowl with plastic wrap and allow to sit in a corner at room temperature until doubled in size say about 60 minutes.
- Grease 2 loaf pans the recommended is 8 inches by 4 inches. I used a cookie tray.
- Divide the dough in 2 equal pieces.
- Dust one of the pieces with flour( keep the other one covered) roll out with a rolling pin into a rectangle about 10inches by 16 inches.
- Spread ½ the butter on the rolled out rectangle sprinkle with ½ the herbs.
- Spread the ½ the cheese evenly on the dough.
- With the shortest end roll the dough into a cylinder and don’t forget to pinch the seam together.
- Take a sharp knife and cut the roll lengthwise. Do not cut through the dough.
- Rotate each piece so that the cut sides are facing upward and place them side-by-side.
- Pinch together the farthest end.
- My dough got over here but continue crisscrossing until you reach the end keeping the cut sides up as much as possible.
- Using a bench scraper lift the dough into the greased loaf pan.
- Do the same with the other log.
- Cover with a greased plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle. About 45 minutes
- Towards the end say about 30 after kept for rising preheat oven to 350° F.
- Bake for 45-50 minutes if the bread browns fast then tent it with a piece of aluminium foil.
- The bread should sound hollow when tapped.
- Remove the bread from the oven and allow to cool in the pans for about 10 minutes.
- Run a sharp knife around the edge of the bread.
- Carefully transfer the loves to a cooling rack.
- The loves need to cool for at least 1 -½ hour before slicing.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
The other breads you may like are:
- Braided Easter Bread
- Lucky Horseshoe Shaped Stuffed Bread
- Honey Oatmeal Applesauce Bread
- Hokkaido Milk Bread with Tangzhong
Kalyani says
Arch! I am SOOOO in love with the colour and shape of this bread, makes me want to grab it off the screen… yum is the word 🙂 very well done !!!
ArchanaPotdar says
Thanks, Kalyani.
Namita Tiwari says
Archana, loved the lovely shape of the bread. It is oozing with cheese and is baked to perfection. Feeling like tasting a slice 🙂
ArchanaPotdar says
Thanks, Namita.
Namita says
Archana, loved the lovely shape of the bread. It is oozing with cheese and is baked to perfection. Feeling like tasting a slice 🙂
ArchanaPotdar says
Thanks, dear.
Mayuri Patel says
Such a delicious bread, like your daughter I would’t mind having it everyday. Was just telling my hubby today that its difficult to find good bread nearby to where I live in Bangalore, so if I stayed here longer would need to bake them at home.Adding both cheddar and goat cheese must have made it so scrumptious.
ArchanaPotdar says
Aww, Mayuri! Here I was thinking you get everything in Bangalore. In Goa, we get plenty of bread you should come down here.
Thanks the bread was delicious.
Swati says
Archana I too love baking breads with fillings, though most of breads have still to show up on my blog.. loved this cesy bread and especially the shape of it.. Beautifully baked with a lovely texture!!
ArchanaPotdar says
Thanks, Swati. Do post your bread. I will love to try them too.
Linsy says
The shape and combo with cheese makes this bread simply awesome and delicious. Lovely recipr
ArchanaPotdar says
Thanks.
Superduper kitchen says
Loved this beautifully baked bread. The shape of this bread is unique and I could see every single layer with cheese on the pic. I am totally in love with this bread.
ArchanaPotdar says
Thanks.
kalyani says
what an amazing bread with all that cheese and unique shape.. wow wow wow !
ArchanaPotdar says
Thanks.
Preethicuisine says
Homemade cheese buns looks irresistible. I love the aroma when you bake and bread is just out from the oven . Cheese and bread is a match made in heaven .
ArchanaPotdar says
😀
Mayuri Patel says
Love how you shaped the dough so that the cheese filling shows up so well. As for a cheese loaded bread, that’s just yummmm for me.
ArchanaPotdar says
😀 Thanks.
Chef Mireille says
I love the shape – what a showstopper of a bread. Perfect for the upcoming holiday season.
ArchanaPotdar says
Thanks, Mir.
Sujata Roy says
Wow Archana what a beautiful looking bread. Not only your daughter but I would
also love to have this bread anyday and even on birthday. Can’t wait to try it.
ArchanaPotdar says
😀 Thanks Sujata.