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Cheese Bread

5 from 2 reviews

How to make these tasty Cheese Bread rolls from scratch with these step-by-step photos. This recipe uses Parmesan, Gruyère and Cheddar, but you can use any of your favourite cheeses. Recipe adapted from Rachel’s Everyday Kitchen by Rachel Allen

Ingredients

Instructions

  1. Mix together the warm water, sugar and yeast in jug or bowl. Leave to stand in a warm place for about 5 minutes.
  2. Sift the flour and salt into the bowl of a stand mixer.
  3. Add the oil and yeast mixture to the flour.
  4. Fit a dough hook into the stand mixer and mix slowly until the dough has come together in a wet and sticky ball.
  5. Knead the dough on medium speed for about 5 minutes, or until the dough is smooth and springs back when you poke it.
  6. Grease a large bowl with some olive oil.
  7. Place the dough in the bowl and cover with a clean teatowel.
  8. Place the bowl in a warm place to about an hour until the dough has doubled in size. As my home is fairly cool, I like to use the oven at the lowest temperature setting (about 50°C or 120°F) and simply place the bowl (covered with the tea towel) on the bottom rack.
  9. When the dough is ready, punch it back to release the air.
  10. Lightly flour the kitchen bench and roll out the dough into a rectangle measuring about 20 cm x 30 cm (8 x 12 inches) and about 5 mm thick.
  11. Sprinkle the grated cheese all over the dough.
  12. With the longest side of the dough facing you, roll up the dough, but not too tightly.
  13. Using a sharp knife, or a serrated knife, cut the dough evenly into 8 slices.
  14. Lince a 23 cm (9 inch) baking tin with baking paper.
  15. Arrange the slices of dough, cut side up, in the tin.
  16. Cover the cake tin with a clean teatowel and return it to a warm place to prove for about 30 minutes or until doubled in size again.
  17. Preheat the oven to 220°C (425°F) (but be careful if you are using the same oven to prove your dough!).
  18. Bake the bread for 20-25 minutes, or until it is golden brown on top.
  19. Carefully remove the bread from the tin and place the bread back in the oven, directly on the oven rack, to bake for a further 10-15 minutes so that the bottom and sides can crisp up.

Kitchen Notes

If you don’t have fast-acting yeast, you could instead use 1½ teaspoons of dried yeast or 15 g (½ oz) fresh yeast and proceed as per the recipe. With fast-acting yeast, you don’t really need to let the mixture stand for 5 minutes, but you may as well while you are preparing the other ingredients.

VARIATIONS
Feel free to play around with different types of hard cheese in this recipe. We don’t usually have Cheddar in our home so I frequently substitute it with Gruyère, Emmental or Comté. A smoked hard cheese is also lovely in this recipe.

STORAGE TIPS
This bread is best eaten the day it is made, but it will keep well for a day or two when well-wrapped in a bread bin.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition