This cheese stuffed bread is soft on the inside with a golden crust on the outside, filled with gooey melted cheese that makes every bite irresistible. It’s perfect as a snack, side dish, or even a quick meal when you’re craving something warm and comforting.
Why You’ll Love This Recipe
This recipe is simple to prepare and delivers bakery-quality results at home. The dough is soft and fluffy, while the cheese filling melts beautifully for that perfect stretchy texture. It’s versatile enough to customize with your favorite herbs or spices, and it pairs well with soups, salads, or enjoyed on its own. Whether you’re cooking for family or guests, this bread always impresses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2 1/4 teaspoons active dry yeast
1 cup warm water (about 38°C)
1 tablespoon sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
For the filling:
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley (optional)
You can swap mozzarella with other melting cheeses like gouda or provolone for a different flavor. Add chopped olives, sun-dried tomatoes, or sautéed vegetables for extra texture. Sprinkle chili flakes inside the filling for a spicy version. You can also shape the dough into smaller rolls instead of one loaf for individual portions.
Storage/Reheating
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
To reheat, place slices in the oven at 180°C for about 5–10 minutes until warmed through. You can also use a toaster oven to keep the crust crispy while reheating.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. You can mix it directly with the flour without activating it in water first.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight.
What type of cheese works best?
Mozzarella is ideal for its meltiness, but combining it with cheddar adds more flavor.
Can I freeze the bread?
Yes, you can freeze it after baking. Wrap it tightly and store for up to 2 months.
How do I prevent the cheese from leaking out?
Make sure to seal the edges of the dough tightly before baking.
Can I add herbs to the dough?
Yes, dried herbs like oregano or basil can be mixed into the dough for extra flavor.
Why didn’t my dough rise?
This could be due to inactive yeast or water that was too hot or too cold.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend, but the texture may differ.
How do I make the crust softer?
Brush the bread with butter right after baking to keep it soft.
Can I cook this in an air fryer?
Yes, you can bake it in an air fryer at 180°C, but check frequently as cooking times may vary.
Conclusion
This cheese stuffed bread is a delicious and satisfying recipe that’s easy to make at home. With its soft dough and cheesy filling, it’s a crowd-pleaser that you can customize to your taste. Whether served fresh out of the oven or reheated later, it’s always a comforting treat worth making again and again.
Soft, fluffy bread filled with gooey melted cheese and baked to a golden crust, making it a comforting and satisfying dish. Perfect as a snack, side, or quick meal.
Ingredients
2 1/4 teaspoons active dry yeast
1 cup warm water (about 38°C)
1 tablespoon sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley (optional)
1 tablespoon olive oil (for topping)
1/2 teaspoon garlic powder
1 tablespoon grated parmesan cheese (optional)
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add yeast mixture and olive oil, then mix to form a dough.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size.
Preheat oven to 200°C.
Punch down dough and roll into a rectangle.
Spread mozzarella and cheddar evenly over the dough, leaving a border. Sprinkle parsley if using.
Roll dough tightly into a log and seal edges.
Place on a lined baking sheet, brush with olive oil, and sprinkle garlic powder and parmesan.
Bake for 20–25 minutes until golden brown. Cool slightly before slicing.
Notes
Try different cheeses like gouda or provolone for variation.
Add olives, sun-dried tomatoes, or vegetables for extra flavor.
Sprinkle chili flakes for a spicy version.
Shape into smaller rolls for individual servings.
Store at room temperature for 2 days or refrigerate up to 5 days.
