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Cheddar Cheese Bread Recipe

Updated on January 19, 2015

Tasty Cheddar Cheese Bread Recipe

This cheese bread recipe is simply the easiest way to make delicious cheddar cheese bread at home. Bread always seems to taste better when you bake it yourself and it's certainly best when it's fresh from your own oven. This recipe suits hand mixing but it can easily be modified for a bread machine. Just adjust the quantities to avoid overloading your machine.

You only need a few basic ingredients to produce delicious cheese bread and fill your home with the lovely fresh baked aroma.

Once you've mastered this basic cheddar cheese bread recipe you can experiment with adding other ingredients to create your very own special bread variety.

You don't need a bread machine or even a mixer to prepare this dough. Just a large bowl and some table space to do a little kneading. The kneading only takes about ten minutes and can be a great stress reliever. That's another benefit of making bread at home.

Did You Know?

Cheddar is the most popular form of cheese in the UK and it's production method has been copied by cheese producers around the world.

Cheddar Cheese Bread Ingredients

What goes in.......


All you need to make this recipe is five basic ingredients. This recipe produces enough dough for two large loaves or you can form it into other shapes or even bread rolls if you choose.

1 kilogram White Bread Flour

20 grams Salt

14 grams Dry Activated Yeast (2 sachets)

200 grams Shredded tasty Cheddar Cheese

600 ml Water (slightly warm or "tepid")

And that's all you need. For some other variations you could try different types of cheese or add garlic for an extra tasty garlic cheese bread. Now grab a large bowl and get ready for the next step.

Did you know?

Some of the best cheddar cheeses are matured in caves. Full flavoured vintage cheese may be matured for up to 15 months.

10 Easy Steps To Make It Happen

This part can be therapeutic


1. Place all of the dry ingredients except the cheese into a large bowl and give them a dry mix with a wooden spoon (it doesn't have to be wood, I'm just a traditionalist).

2. Make a well in the center and pour in the water.

3. Gradually stir the flour into the water until it is all incorporated. Flour quality can vary or even humidity can make a difference so you might find you need to add a little more flour or water to produce a workable dough. More flour can be added during kneading if necessary. You don't want it too sticky or too tough to work with.

4. Time to get your hands dirty. Turn your dough out onto a floured surface. A board or even just your table top is fine. Start kneading the dough. Stretch, pull or punch the dough in all directions. Then roll it back up and stretch, pull or punch again. Any technique you choose will be fine, just keep working the dough for about 8-10 minutes until it is even in texture.

5. Now press or roll the dough out flat and cover with the cheese. Keep a small amount of cheese to sprinkle on top of the loaf later. Now roll the dough up again and continue to knead for a couple of minutes until the cheese is evenly mixed. Then roll the dough into a ball and place it into a lightly greased container that can be covered. You can use your mixing bowl if it has enough room for the dough to double in size, or use a large plastic container or even a bucket. Cover with a lid, plastic wrap or a damp towel.

Kneading Dough
Kneading Dough | Source

Did you know?

A cheddar cheese weighing 15,853kg was produced for display at the 1964 New York World's Fair. It was produced from the milk of around 16,000 cows.

6. Place the dough in a warm place (not too hot, yeast starts to die above 50 C) until it doubles in size. This will take about 1 hour. Don't worry if you can't find a spot warm enough, it will still rise but it will just take a little longer.

7. Once your dough has doubled, punch it down and take it out of the container. Now divide it into 2 even portions. Press the pieces out flat and then roll into loaf shapes.

8. Place the dough pieces into large loaf tins. If you don't want to use tins you could also roll into log shapes or even a ring and place on a large baking tray. Cover again to prevent drying out, plastic wrap or a damp towel will be fine. Sit in a warm place and allow the dough to rise until it reaches the top of the tin. While the dough is rising, preheat your oven to 230 C (450 F)

9. Once the dough has reached the top of the tin remove the cover and sprinkle a little more shredded cheese on top. Place in your pre-heated oven for 30-40 minutes. You can check if it is baked by knocking on the crust and listening for a hollow sound.

10. Remove from tins and allow to cool on a wire rack.

Enjoy your delicious cheddar cheese bread!

Try A Cheese Bread Pre-Mix - Just add water and yeast. It's amost too easy!

Does this recipe suit your taste?

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    • kristalulabelle profile image

      Kristen 5 years ago from Wisconsin

      Great lens with a great recipe! I hope it's OK, but I decided to feature this lens on my Cheesy Braided Spaghetti Bread lens. Thanks for the great info!

    • craftycollector profile image

      craftycollector 5 years ago

      It sounds great, but as I can't get Cheddar cheese here, I'm thrilled to see that the recipe looks as though it will work well with Comte, our local cheese here in Franche Comte. So tomorrow, I'll go to the cheese factory, buy some cheese and try the recipe with Comte instead of CHeddar. I know it will work.

    • profile image

      getupandgrow 5 years ago

      I am going to make this, you've managed to describe it all in a way that seems so easy. Many thanks!

    • JackieBlock profile image

      Jackie Block 5 years ago from SE Michigan

      Mmmm.... I just made a loaf of Cheddar Beer Bread last week and it was delicious. Your recipe looks good too. I'll give it a try!

    • IQplusone profile image

      IQplusone 5 years ago

      I love your cheese lens - great stuff. Thanks for sharing

    • microfarmproject profile image

      microfarmproject 5 years ago

      Looks delicious! Thanks.

    • profile image

      Foodjackers 5 years ago

      Looks so good!

    • profile image

      StaCslns 5 years ago

      This looks so good! Thanks for the share! I'm going to try this!

    • profile image

      anonymous 5 years ago

      This was amazzzing! I doubled the recipe (as I was expecting a few visitors) and it yielded 6 loaves! I went a bit overboard with the cheese and it was delicious. I tried some of the other loaves with a sweet bacon n cheese and a success as well! . I'm a terrible baker but these were perfect! Thank you Thank you from NZ :)

    • profile image

      MrsPankhurst 5 years ago

      This is so easy and straight forward, just what I'm looking for. I love the presentation - friendly.

    • profile image

      RobinDM 6 years ago

      sounds great!

    • TonyPayne profile image

      Tony Payne 6 years ago from Southampton, UK

      There's nothing quite like a good English Farmhouse Cheddar too. I am a cheese-a-holic and a bread-a-holic, so this sounds really good to me.

    • MagpieNest profile image

      MagpieNest 6 years ago

      Mmm I love cheese bread! This looks like a great recipe to make with my kids.

    • seashell2 profile image

      seashell2 6 years ago

      Great work... love cheese bread but only occasionally! :-)

    • bames24 lm profile image

      bames24 lm 6 years ago

      I love cheese and I always have some cheddar stashed :)

    • eclecticeducati1 profile image

      eclecticeducati1 7 years ago

      Sounds yummy! Blessed by an Angel.

    • Stazjia profile image

      Carol Fisher 8 years ago from Warminster, Wiltshire, UK

      I am definitely going to try this recipe, it sounds lovely.

    • StevenCousley profile image

      Steven Cousley 8 years ago from Young, NSW, Australia

      @myraggededge: Hmm, I might have to experiment with a wheat free version. Wouldn't be too hard to adapt my gluten free bread recipe for the purpose. :)

    • profile image

      myraggededge 8 years ago

      Absolutely! Sounds delicious and oh-so-naughty (we try not to eat wheat for various reasons). I could just spread a big thick slice with butter and scarf it down right now!