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Homemade bread soft and stuffed with garlic, herbs and cheese
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5 from 6 votes

Homemade Cheese Bread

A soft and delicious cheese bread that can be varied with different cheese and herbs to suit your tastes.
Prep Time2 hrs 20 mins
Cook Time50 mins
Total Time4 hrs 10 mins
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
Servings: 2 loaves


For the Bread:

  • 6 1/2 cups maida/ APF
  • 2 tsp Salt
  • 5 tbsp white sugar
  • 1 cup Water lukewarm
  • 1 cup Buttermilk lukewarm
  • 1/2 cup Milk lukewarm
  • 1-1/2 tbsp instant yeast
  • 1/4 cup Oil

Cheddar and Herb :

  • 2 cup cheddar cheese grated
  • 1 cup goat cheese grated
  • 1/2 cup herbs I used parsley and garlic
  • 1/2 cup Butter at room temperature


  • 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 -1/2 hour before slicing.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg