Cheese Bread

Golden, crusty on the outside, impossibly soft and cheesy on the inside — a rich, pull-apart loaf studded with melted cheese throughout and baked until the top is bubbling and irresistible. The kind of bread that makes everything better and never lasts more than a few minutes at the table.

INGREDIENTS

• 3 cups all-purpose flour
• 2.25 teaspoons instant yeast (1 packet)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 1 cup whole milk, warm
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 2 cups sharp cheddar cheese, freshly shredded and divided
• 0.5 cups Gruyère or mozzarella cheese, freshly shredded
• 0.25 cups Parmesan cheese, freshly grated
• 2 tablespoons fresh chives or parsley, finely chopped
• 2 tablespoons unsalted butter, melted (for brushing)
• 0.5 teaspoons garlic powder (for brushing)
• flaky sea salt, for finishing

STEPS

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, salt, garlic powder, and onion powder. Add the warm milk, melted butter, and egg and mix on low speed until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but pulls cleanly away from the sides of the bowl.
2. Add the cheese: Add 1.5 cups of the shredded cheddar, all of the Gruyère or mozzarella, the Parmesan, and the fresh chives or parsley to the dough. Mix on low speed until the cheese is evenly distributed throughout the dough — about 1–2 minutes. The dough will feel heavy and loaded with cheese — this is exactly right.
3. First rise: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
4. Shape the loaf: Punch down the risen dough and shape into a smooth, tight oval or round loaf. Place in a greased 9×5-inch loaf pan or on a parchment-lined baking sheet for a free-form rustic loaf.
5. Second rise: Cover loosely with plastic wrap and let rise in a warm place for 45–60 minutes until noticeably puffed and the dough has risen about 1 inch above the rim of the loaf pan.
6. Preheat the oven: Preheat your oven to 375°F (190°C).
7. Top and bake: Scatter the remaining 0.5 cups of shredded cheddar evenly over the top of the risen loaf. Bake at 375°F for 30–35 minutes until the loaf is deep golden brown, the cheese on top is bubbling and caramelized, and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 20 minutes.
8. Brush and finish: As soon as the loaf comes out of the oven, stir together the melted butter and garlic powder and brush generously over the entire top surface. Sprinkle with flaky sea salt while still hot.
9. Cool and serve: Let the bread cool in the pan on a wire rack for 15 minutes before turning out and slicing. Serve warm for the most irresistible pull-apart, stretchy cheese experience.

NOTES Tips: Freshly shredded cheese is essential — pre-shredded contains anti-caking agents that prevent it from melting properly into the dough and on top. The cheese incorporated into the dough creates pockets of melted, gooey cheese throughout every slice while the cheese on top bakes into a golden, caramelized crust — both elements are what make this bread extraordinary. Do not rush either rise — properly proofed dough makes the difference between a light, airy, cheesy loaf and a dense, heavy one. For an extra cheesy variation, hollow out the center of the baked loaf and fill it with warm queso or spinach artichoke dip for a stunning pull-apart party centerpiece. This bread is best eaten fresh and warm on the day it is made but keeps well wrapped at room temperature for up to 2 days — reheat slices in a 325°F oven for 8 minutes or toast in a skillet with butter until golden and crispy on both sides.