Soft and fluffy, with a swirl of cheddar cheese baked inside, this loaf is about to shake your world with cheesiness!Jump to recipe
I love cheesy bread. Way back when I was very small, cheese buns would be my go-to packed lunch carb of choice. My mom didn’t buy them too often, but when she did, I’d be all over them like a bunny with a pile of carrots. The thing is, I recently bought a cheesy bun, but it didn’t have that same appeal. There wasn’t enough cheese and the bread quality was, well, let’s face it, supermarket style. I guess I shouldn’t have gotten that supermarket cheese bun, but I was grocery shopping and hungry and it looked so good! I guess that’s just what happens sometimes when you try to taste nostalgia – growing up sucks sometimes!
But, really, growing up doesn’t suck because I didn’t know how to make bread as a kid but now I do! Which means homemade cheesy bread whenever I want. Why have plain bread when you can have cheesy? This loaf is fluffy, soft, and filled with a swirl of cheddar. It was a breeze to make, with only one rise as opposed to the traditional two. Mike and I devoured it almost a little too quickly. Cheese and bread, two of life’s greatest pleasures, tucked into one awesome loaf.
Soft and Cheesy Earthquake Bread Loaf Recipe
makes 1 loaf
- 3 grams rapid rise yeast
- 120 grams whole milk, warm
- 260 grams bread flour
- 30 grams sugar
- 4 grams salt
- 1 large egg
- 30 grams unsalted butter, at room temp
- 100 grams shredded cheddar, plus extra for the top
- 1 egg, lightly beaten with 1 tablespoon of water
very slightly adapted from The Domestic Goddess Wannabe
Notes: I liked that this has a single rise, instead of two – it cut down on the time to make the loaf and it was also a lot easier to shape the dough right away instead of after an initial rise.
I don’t know the cup measures for this recipe – I find that when baking, especially bread, weight measures are far superior and use less dishes ;)
In a bowl or liquid measuring cup, sprinkle the yeast over the warm milk and let proof for about 5 minutes.
In the bowl of your stand mixer, whisk together the flour, sugar and salt.
Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.
Add the room temperature butter and continue to knead, about 10 minutes, until the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go.
Transfer the dough to a lightly floured work surface and divide into three equal portions. Shape them into balls, then use a rolling pin and roll each ball into a long oval.
Sprinkle the cheddar evenly on the ovals, then roll up like a jelly roll. Place the rolls in a row in an 8″x4″ loaf pan.
Cover loosely with plastic wrap and let proof in warm place until doubled, up to 2 hours.
Preheat the oven to 340°F.
Brush with egg wash and scatter on extra cheese, as much as desired.
Bake for 45 minutes, tenting with foil if the top browns to quickly. Remove from oven, let cool for 10 minutes, then remove from the pan and let cool completely on a wire rack. Enjoy!