Quick Recipe Version (TL;DR)
Quick Ingredients
- 360 g (3 cups) bread flour
- 7 g (2 1/4 tsp) instant yeast
- 12 g (1 tbsp) granulated sugar
- 9 g (1 1/2 tsp) fine salt
- 1 tsp dried thyme
- 1 tsp dried chives (or 1 tbsp finely chopped fresh chives)
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 180 ml (3/4 cup) warm water (about 110°F / 43°C)
- 120 ml (1/2 cup) warm milk (about 110°F / 43°C)
- 28 g (2 tbsp) unsalted butter, melted and cooled 5 minutes
- 225 g (2 cups) sharp cheddar, shredded (reserve 55 g / 1/2 cup for topping)
- 1 large egg + 15 ml (1 tbsp) water (egg wash)
Do This
- 1. Butter a 9 x 5-inch loaf pan and line with parchment (optional but helpful).
- 2. Mix flour, yeast, sugar, salt, and herbs; add warm water, warm milk, and melted butter to form a soft dough.
- 3. Knead until smooth and elastic, 8–10 minutes; let rise covered until doubled, 60–75 minutes.
- 4. Roll dough into a rectangle, layer in most of the cheddar, then roll up and place seam-side down in the pan.
- 5. Proof until the dough crowns 1 inch above the pan rim, 35–45 minutes; preheat oven to 375°F (190°C).
- 6. Brush with egg wash, top with reserved cheddar, and bake 35–40 minutes (tent with foil if browning fast).
- 7. Cool 15 minutes in the pan, then cool at least 45 minutes on a rack before slicing.
Why You’ll Love This Recipe
- Big cheddar flavor: Sharp cheddar gets folded in so you get little pockets of melted cheese in every slice.
- Approachable yeast bread: Simple mixing and shaping, no fancy techniques required.
- Golden, savory crust: Egg wash plus cheddar on top bakes into an extra flavorful finish.
- Versatile: Perfect with chili, soups, breakfast eggs, or toasted with butter.
Grocery List
- Produce: fresh chives (optional if not using dried)
- Dairy: sharp cheddar cheese, milk, unsalted butter, 1 large egg
- Pantry: bread flour, instant yeast, granulated sugar, fine salt, dried thyme, garlic powder, black pepper
Full Ingredients
Dough
- 360 g (3 cups) bread flour (spooned and leveled if measuring by cups)
- 7 g (2 1/4 tsp) instant yeast
- 12 g (1 tbsp) granulated sugar
- 9 g (1 1/2 tsp) fine salt
- 1 tsp dried thyme
- 1 tsp dried chives (or 1 tbsp finely chopped fresh chives)
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 180 ml (3/4 cup) warm water (about 110°F / 43°C)
- 120 ml (1/2 cup) warm milk (about 110°F / 43°C)
- 28 g (2 tbsp) unsalted butter, melted and cooled 5 minutes
Cheese Filling & Topping
- 225 g (2 cups) sharp cheddar, shredded, divided:
- 170 g (about 1 1/2 cups) for layering inside the loaf
- 55 g (about 1/2 cup) for topping
Egg Wash (for a golden top)
- 1 large egg
- 15 ml (1 tbsp) water
For the Pan
- 1 tsp butter (or neutral oil) to grease the loaf pan
- Parchment paper sling (optional but makes removal easy)
Step-by-Step Instructions
Step 1: Prep the pan and set up
Grease a 9 x 5-inch loaf pan with 1 teaspoon butter. If you like easy removal, line it with a parchment “sling” (leave overhang on the long sides). Set aside.
Gather your ingredients. Warm the water and milk to about 110°F (43°C). They should feel warm but not hot.
Step 2: Mix the dry ingredients
In a large mixing bowl (or the bowl of a stand mixer), whisk together the bread flour, instant yeast, sugar, salt, dried thyme, dried chives, garlic powder, and black pepper.
Make sure the salt and yeast are evenly distributed through the flour so the dough rises consistently.
Step 3: Add liquids and form a dough
Pour in the warm water, warm milk, and melted butter. Stir with a sturdy spoon or mix on low speed with a dough hook until a shaggy dough forms and there are no dry flour patches, about 1–2 minutes.
If the dough looks very dry and won’t come together, add additional warm water 1 teaspoon at a time (up to 1 tablespoon total). The dough should be soft and slightly tacky, not soupy.
Step 4: Knead until smooth and elastic
Knead by hand on a lightly floured surface (or with a stand mixer on medium-low speed) until the dough is smooth, elastic, and springs back when gently pressed, 8–10 minutes.
If the dough is sticking heavily to your hands or the counter, dust with a little flour (1 tablespoon at a time). Try not to add too much; a slightly tacky dough bakes up tender.
Step 5: First rise (bulk fermentation)
Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover tightly (lid, plastic wrap, or a damp towel).
Let rise in a warm spot until doubled in size, 60–75 minutes. (If your kitchen is cool, it may take closer to 90 minutes.)
Step 6: Shape the loaf and add the cheddar pockets
Gently punch down the dough to release excess gas. Transfer to a lightly floured surface and roll into a rectangle about 9 x 15 inches (the exact size isn’t critical; aim for an even thickness).
Sprinkle 170 g (about 1 1/2 cups) shredded cheddar evenly over the dough, leaving a 1/2-inch border around the edges to help with sealing.
Starting from a short end, roll the dough up into a tight log. Pinch the seam closed and tuck the ends under slightly. Place the log seam-side down into the prepared loaf pan.
Step 7: Second rise and oven preheat
Cover the pan lightly and let the loaf rise until it domes about 1 inch above the rim of the pan, 35–45 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 375°F (190°C).
Step 8: Egg wash, top with cheese, and bake
In a small bowl, whisk together the egg and 1 tablespoon water. Brush the top of the loaf evenly with the egg wash.
Sprinkle the remaining 55 g (about 1/2 cup) cheddar over the top.
Bake at 375°F (190°C) for 35–40 minutes, until deeply golden. If the top is browning too quickly, tent loosely with foil after 20–25 minutes.
For doneness, the loaf should sound hollow when tapped and read 195–200°F (90–93°C) in the center on an instant-read thermometer.
Step 9: Cool for the best slices
Let the bread cool in the pan for 15 minutes. Then lift out (or turn out) onto a wire rack and cool for at least 45 minutes before slicing.
This cooling time helps the crumb set so you get neat slices and better cheese pockets instead of compressed, gummy bread.
Pro Tips
- Shred your own cheddar: Pre-shredded cheese often contains anti-caking agents that melt less smoothly. A block of sharp cheddar gives better pockets and flavor.
- Watch the rise, not the clock: Your kitchen temperature changes everything. Aim for “doubled” on the first rise and “crowned 1 inch above the rim” on the second.
- Keep the seam tight: Pinching the seam well helps prevent large blowouts and keeps the swirl of cheese layered nicely.
- Tent if needed: Cheddar on top can brown fast. A loose foil tent keeps the top from getting too dark while the center finishes baking.
- Slice after cooling: Warm bread is tempting, but slicing too early can make the loaf collapse slightly and feel gummy.
Variations
- Jalapeño cheddar: Add 60 g (about 1/2 cup) finely diced pickled or fresh jalapeños (patted dry) over the cheese layer before rolling.
- Smoky ranch-style loaf: Swap thyme for 1 tsp dried dill and add 1/2 tsp smoked paprika to the dry mix.
- Cheddar-garlic pull-apart feel: Add 1/2 tsp garlic powder (in addition to what’s listed) and brush the warm loaf with 14 g (1 tbsp) melted butter mixed with a pinch of salt.
Storage & Make-Ahead
Let the loaf cool completely, then store tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days (it will firm up a bit; toast slices to bring back the best texture).
To freeze, wrap the whole loaf (or individual slices) in plastic wrap, then foil, and freeze up to 2 months. Thaw at room temperature. Rewarm in a 325°F (163°C) oven for 10–15 minutes (whole loaf) or toast slices straight from thawed/frozen.
Make-ahead option: Prepare the dough, let it do the first rise, shape into the pan, then cover and refrigerate for up to 12 hours. The next day, let it sit at room temperature until it crowns about 1 inch over the rim (often 60–90 minutes), then egg wash and bake.
Nutrition (per serving)
Approximate, per slice (1/10 loaf): 260 calories; 11 g fat; 30 g carbohydrates; 11 g protein; 1 g fiber; 2 g sugar; 520 mg sodium.
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