Cheesy Bread

The cheesiest bread that's easiest enough for anyone to make!

3 hours

Serves: 4-20

Medium

A deliciously cheesy bread that's easy to make and the perfect side to any meal!

Cheesy bread has got to be the best combination of words in the English language. It is certainly a combination of some of the best things you can put in your belly. This recipe is GREAT for anyone who wants to get started making bread. It can all be done within several hours (including rising times) and with no special equipment or knowledge. This bread also can go with almost any meal OR can be cut into smaller squares and used as a great appetizer or hors d’oeuvre like my mom used to.

This cheesy bread recipe is really straight forward and there are no real tricky parts. Following the steps exactly should yield great results. Like most baking projects, stick to the recipe!! The only thing you have some liberty with is what kind of cheese you use. I went with Sharp Cheddar but you can do almost anything which could really affect the taste. I’ll definitely be coming back to this recipe to try some other ideas. I would suggest shredding your own cheese of course. It’s much cheeper and the cheese is much more melty and gooey!

You’ll noticed in the ingredients and instruction below that Grandma would sprinkle poppy seeds on the top right before baking. Unfortunately, I didn’t have those on hand. I’ll definitely be making this again and adding those in next time. This is another great spot for some creativity as well. Instead of poppy seeds you could use sesame, caraway or even fennel seeds. Of course, some of those will REALLY affect the flavor! I’d stick with poppy seeds until you’re feeling comfortable enough to get creative.

If you make Grandma’s cheesy bread, be sure to let us know what you think and – even better – take a picture of the result and tag us on Instagram (@bdhbakes).

Steps:

Scald 3/4 Cup Milk
Put 3/4 Cup milk into a small pot on the stove top and gently heat until bubbles appear around the edges of the pot and steam can be seen coming off the top of the milk. Stir frequently. Do not allow to boil. As soon as you see steam and bubbles around the edges, remove from heat and allow to cool, 20-30 minutes until its room temperature.
Activate Yeast
Once, the scalded milk is room temp, dissolve one package of yeast (or 2 1/4 teaspoon of loose, jarred yeast) into 1/4 Cup of lukewarm water. Allow to site for five minutes until frothy and bubbly.
Combine Butter, Sugar, Salt and Milk
While the yeast is proofing combine the softened butter, sugar, 1 teaspoon of salt and the room temperature milk. Mix to combine. When the yeast is done activating, gently pour that into the mixture and mix to combine.
Add Flour and Kneed
Add our 2 1/4 Cup flour in 1/2 Cup increments or so, mixing to combine between each addition. I started with the paddle attachment and moved to the dough hook after about a cup or so had been added. Once all of the flour is moistened, turn the stand mixer up to about medium-high and kneed for around 3 minutes. Alternatively, you can mix the ingredients together by hand and then kneed on your bench by hand for about three minutes.
First Proof
After you've completed kneeding the bread, put it in a new, greased bowl. Cover and allow to rise in a warm spot for about an hour and half until doubled in size. We have a microwave above our stove top so I generally proof my dough in the microwave with our stove top light on which creates a nice warm space with no drafts. Just don't turn the microwave on!!
Shred Cheese
While the dough is proofing, now is a great time to grate your cheese so it's ready for the next step.
Prep Baking Sheet
Right before the hour and half first proof is done, get out a cookie sheet and grease it well.
Spread Out Dough & Top With Cheese
Once the dough is done proofing, tip it out onto your prepped cookie sheet and spread it to cover the entire sheet. Next, top evenly with all the shredded cheese.
Second Proof
Now set aside and let the dough and cheese rise again for 45 minutes.
Preheat oven to 425º
Make Egg Mixture
Before the second proof is done and while the oven is preheating, make the egg mixture by combining the egg, the remaining 5 Tablespoons of milk, 1 Tablespoon of grated onion and the remaining 1/4 teaspoon of salt. Stir together to combine fully.
Spread Egg Mixture & Poppy Seeds
After the dough and cheese is done with its second proof, top with the egg mixture. Sprinkle with poppy seeds.
Bake for 15-20 Minutes
Place baking sheet into the preheated oven and bake for 15 to 20 minutes or until the cheese on top is bubbly and starting to brown.