Cheddar and parmesan cheeses combined with bits of fresh scallions come together in this savory cheese loaf bread that’s impossible to resist. Each slice is packed with bold, cheesy flavor, making it the kind of bread that disappears quickly once it hits the table.
The combination of sharp cheddar and nutty parmesan creates a rich, well-balanced taste, while the scallions add a mild onion note that keeps every bite interesting. Braided into a loaf, the dough not only bakes beautifully but also gives the bread an impressive, bakery-style look.
As the loaf bakes, the cheeses melt into the dough and crisp up on top, forming a golden, savory crust that adds both flavor and texture. A touch of garlic powder enhances the overall profile, giving the bread a subtle savory depth without overpowering the cheese.
Once out of the oven, this bread transforms into a stunning cheese loaf with an irresistible aroma. The interior stays soft and tender, while the outside offers just enough crispness to make each slice satisfying.
This loaf works perfectly as a side dish, a snack, or even as part of a brunch spread. It pairs well with soups, salads, or simply enjoyed on its own while still warm.
With its rich flavor, satisfying texture, and eye-catching presentation, this cheddar and parmesan cheese loaf is the kind of recipe that quickly becomes a favorite—inviting slice after slice every single time.
Cheese Loaf Bread
Loaded with sharp cheddar, parmesan, and fresh scallions, this savory cheese loaf is the kind of bread that keeps you coming back for another slice. Every bite is soft, flavorful, and perfectly cheesy—it’s the ultimate comfort bread for any cheese lover.
Ingredients
- 2 and 1/4 cup all-purpose flour plus 1/4 cup reserved
- 3 tbsp sugar
- 1 tsp salt
- 2 and 1/4 tsp active dry yeast
- 3 tbsp butter or 43 grams
- 1/2 cup water
- 1/4 cup milk
- 1 large egg
For the Filling:
- 4 stalks scallions/ green onion chopped
- 1 cup cheddar cheese grated/shredded
- 1/2 cup parmesan cheese grated
- 1 tsp garlic powder
Instructions
- In a large mixing bowl, combine 2 and 1/4 cup all-purpose flour, sugar, salt and active dry yeast. Whisk well.
- In a microwave-safe bowl, microwave butter, milk and water until the butter melts. The temperature of the mixture should be between 110-115 F. Re-heat in the microwave when necessary.
- Add the butter mixture to the dry ingredients in the mixing bowl. Stir the mixture using a wooden spoon until incorporated. Add the egg and stir. Add some of the reserved flour gradually while stirring until the mixture turns into a soft dough that gathers in the center of the bowl. You may not need all the flour.
- Turn the dough onto a floured board and knead for 6-12 minutes, until it is smooth and elastic. Let the dough rest for ten minutes in a bowl, covered.
- Roll the dough using a rolling pin into a 14×10 inch rectangle. Sprinkle garlic powder all over the dough.
- Sprinkle the cheeses and the scallions. Starting on the long edge, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting about an inch below the upper edge, leaving the top edge uncut. Gently rotate the divided logs so that the cut side is facing up.
- Begin braiding the dough by placing one side over the other, repeating the braiding pattern until you reach the end of the log. Gently lift the braided dough and place it inside a greased 9×5 inch loaf pan.
- Let the shaped dough rise for 1 ½ hours, covered with a clean towel. The braided dough should be soft and puffy.
- Position a rack one level lower than the middle position in the oven. Preheat oven to 350 F. Once the oven reaches 350 F, place the loaf pan in the prepared rack. Bake the loaf for 43-46 minutes, lossely covering the loaf with foil at the 25 minute mark. The top is nicely golden and a thermometer inserted at the center of teh loaf should read 200 F. Let the loaf cool on a wire rack completely.
Notes
- Store leftovers in a tightly covered container at room temperature for up to 3 days.
- To serve, re-heat for a few seconds n the microwave.
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