Cheesy Earthquake Bread Recipe

Posted March 5, 2017 by Stephanie

cheesy earthquake loaf -

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!

cheesy earthquake loaf -

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.

cheesy earthquake 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!


It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?


  1. Amy H. says:

    HOLY IT LOOKS SO FLUFFY!!! Like Asian milk bread covered with cheese! (heart eyes emojis galore)

  2. Genevieve says:

    Oh my gosh, I can just envision how soft and fluffy this loaf is just by looking at the last photo. It reminds me of the Chinese bakery bread my mom used to buy when I was a kid, kind of like Hokkaido milk bread <3

  3. Kearin says:

    I swear I could live on cheese and bread. I remember as a child you could get these cheese and bacon loaves and buns that had a really thick layer of trashy cheese and bacon bits on top – they don’t make them like they used to!

  4. Ilona says:

    Just made it!
    It’s very hard to wait for the cooling down, it smells AWESOME! :D
    Love from the Netherlands!

  5. Yukiko says:

    Looks so yummy (despite the fact that I don’t like cheese in my bread :P)! I wonder why it’s called Earthquake bread?

    1. Sophie says:

      Perhaps called earthquake because it will “shake your world” ? LOL
      it looks delish!!

  6. Sophie says:

    This looks beyond wonderful !! I am a major cheese bread lover, but have passed on it because of weight. I think it’s time to allow this indulgence. Can’t wait to try it, I just hope I can get the yeast (its pandemic time). Thank you for posting it, even tho’ years ago, I’m just finding this blog now.

  7. Angelica Jimenez says:

    Hello, can I replace bread flour to all purpose flour?


    1. Stephanie says:

      hi angelica,
      you can but it might not be as fluffy!

  8. Ai Li Teo says:

    Hi! My bread looked and smelled so good when freshly out of oven. Crispy on the outside. Nicely browned but by the next day, it was hard. May I know what did I do wrong? Thanks for your help!

    1. Stephanie says:

      hmm, it’s possible that it was over baked, so it didn’t have enough moisture in it the next day. how did it taste on day one? was it dry? how did you store it?

Leave a Reply

Your email address will not be published. Required fields are marked *

$(function(){ var trigger = $('.hamburger'), overlay = $('.overlay'), isClosed = false; () { hamburger_cross(); }); function hamburger_cross() { if (isClosed == true) { overlay.hide(); trigger.removeClass('is-open'); trigger.addClass('is-closed'); isClosed = false; } else {; trigger.removeClass('is-closed'); trigger.addClass('is-open'); isClosed = true; } } $('[data-toggle="offcanvas"]').click(function () { $('#wrapper').toggleClass('toggled'); }); bindBehavior.subscribe(); });