Delicious Homemade Soft Cheese Bread with Cheddar and Goat Cheese and Herbs is the yummiest bread.

Bread baked to a golden brown colour and stuffed with herbs and cheese

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.

Bread here is stuffed with goat cheese and cheddar cheese, garlic then baked to a lovely golden brown colour

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.

Delicious Loaves of bread that are stuffed with chedder and goat cheese and also garlic and parsley

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.

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Soft bread nmade at home and stuffed with cheese and herbs

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Homemade bread soft and stuffed with garlic, herbs and cheese

Homemade Cheese Bread

A soft and delicious cheese bread that can be varied with different cheese and herbs to suit your tastes.

5 from 6 votes

Print Pin Rate

Course: Breakfast, Brunch, Dinner, Elvenses, Side Dish, Snack

Cuisine: World

Keyword: Bake, Breakfast, Homemade Soft Cheese Bread, Kid Friendly Food, Party Dishes, Simple and healthy diet in old age, Snack, Vegetarian

Prep Time: 2 20

Cook Time: 50

Total Time: 4 10

Servings: 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:

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