Something magical happens when warm, crusty bread meets gooey, melted cheese. Whether you’re planning a cozy family dinner, hosting a game day party, or just craving some serious comfort food, these 20 cheese bread recipes have you covered for every occasion. From quick skillet breads to impressive pull-apart loaves, get ready to discover your new favorite cheesy creation!
Garlic Parmesan Pull-Apart Cheese Bread
A quiet afternoon finds me in the kitchen, drawn to the comforting ritual of baking, where the scent of garlic and yeast slowly fills the air, promising warmth and connection. There’s something deeply soothing about transforming simple ingredients into this golden, pull-apart bread, each piece waiting to be shared or savored alone with a cup of tea.
Ingredients
– 1 loaf of store-bought French bread, which I always pick up fresh from the local bakery for that crisp crust
– ½ cup unsalted butter, melted and still warm—it just blends better that way
– 4 cloves garlic, minced finely (I love using my garlic press to avoid any harsh chunks)
– ¼ cup freshly grated Parmesan cheese, because the pre-shredded kind never melts as smoothly
– 2 tablespoons chopped fresh parsley, snipped from my little windowsill herb garden
– ½ teaspoon dried oregano, a pinch I keep in a tiny jar for Italian dishes
– ¼ teaspoon black pepper, freshly ground for a subtle kick
Instructions
1. Preheat your oven to 375°F, placing a rack in the center for even baking.
2. Slice the French bread crosswise into 1-inch thick pieces, but do not cut all the way through the bottom crust—this keeps it connected.
3. In a small bowl, whisk together the melted butter, minced garlic, grated Parmesan, parsley, oregano, and black pepper until fully combined.
4. Gently spread the butter mixture between each bread slice, using a pastry brush to coat every surface evenly—this ensures every bite is flavorful.
5. Wrap the entire loaf tightly in aluminum foil, sealing the edges to trap steam and keep the bread moist.
6. Bake the wrapped bread in the preheated oven for 15 minutes, until the butter is bubbling and the aroma fills the kitchen.
7. Carefully remove the foil and return the bread to the oven for another 5-10 minutes, or until the top is golden brown and crisp to the touch.
8. Let the bread rest for 5 minutes on a wire rack before serving—this allows the flavors to settle and makes it easier to pull apart.
This bread emerges with a tender, fluffy interior that pulls apart effortlessly, each piece infused with the rich, savory notes of garlic and Parmesan. Try serving it alongside a bowl of tomato soup for dipping, or simply tear off warm chunks to enjoy as a cozy snack on a quiet evening.
Easy Homemade Cheese Bread Rolls
Sometimes the simplest recipes bring the deepest comfort, like these cheese bread rolls that fill the kitchen with warmth and the soul with quiet satisfaction. They remind me of rainy afternoons when baking feels less like a chore and more like a gentle meditation, each step a deliberate pause in the day’s rush.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for fluffier rolls) – 1 cup shredded sharp cheddar cheese (extra sharp gives that lovely tang) – 1 cup warm whole milk (about 110°F—wrist-test warm) – 2 tbsp unsalted butter, melted (I prefer European-style for richer flavor) – 1 large egg, room temperature (it blends smoother when not cold) – 1 tbsp active dry yeast (check the expiration date for best rise) – 1 tsp granulated sugar (just enough to feed the yeast) – 1 tsp fine sea salt (I avoid coarse here so it dissolves evenly)
Instructions
1. Combine warm milk, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy. 2. Whisk in the egg and melted butter until fully incorporated. 3. Gradually add flour and salt, stirring with a wooden spoon until a shaggy dough forms. 4. Knead the dough on a floured surface for 8 minutes until smooth and elastic. 5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size. 6. Punch down the dough and gently knead in shredded cheddar until evenly distributed. 7. Divide dough into 12 equal portions and roll each into a smooth ball. 8. Arrange rolls in a greased 9×13-inch baking dish, spacing them 1 inch apart. 9. Cover rolls and let rise for 30 minutes until puffy. 10. Preheat oven to 375°F during the last 10 minutes of rising. 11. Bake for 18-20 minutes until golden brown and internal temperature reaches 190°F. 12. Brush warm rolls with extra melted butter immediately after baking. What emerges from the oven are soft, pull-apart rolls with pockets of melted cheddar that stretch with every tear. The crust gives way to a tender, slightly tangy crumb that pairs beautifully with soup or simply enjoyed warm with a pat of butter melting into its crevices.
Three-Cheese Stuffed Breadsticks
Baking these breadsticks feels like unfolding a quiet afternoon memory, the kind where flour dusts the countertop and the kitchen fills with that patient, yeasty promise. There’s something deeply comforting about pulling apart warm, cheese-stuffed bread, each piece a little gift to yourself.
Ingredients
– 1 cup warm water (around 110°F—just warm to the touch, not hot)
– 2 ¼ tsp active dry yeast (I always check the expiration date to ensure it’s lively)
– 1 tbsp honey (a touch of sweetness to wake up the yeast)
– 3 cups all-purpose flour, plus extra for dusting
– 1 tsp salt (I use fine sea salt for even distribution)
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– ½ cup shredded mozzarella cheese (low-moisture works best to avoid sogginess)
– ½ cup shredded provolone cheese (for a mild, melty backbone)
– ¼ cup grated Parmesan cheese (the salty, nutty finish I can’t skip)
– 1 large egg, at room temperature (for that golden glaze)
– 1 tbsp water (to mix with the egg)
Instructions
1. In a large bowl, combine 1 cup warm water (110°F), 2 ¼ tsp active dry yeast, and 1 tbsp honey, then let it sit for 5 minutes until foamy.
2. Stir in 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, adding flour as needed to prevent sticking.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and roll it out on a floured surface into a 12×8-inch rectangle.
6. Evenly sprinkle ½ cup shredded mozzarella, ½ cup shredded provolone, and ¼ cup grated Parmesan over the dough, leaving a ½-inch border.
7. Tightly roll the dough from the long side into a log, pinching the seam to seal.
8. Cut the log into 12 equal pieces and place them seam-side down on a parchment-lined baking sheet.
9. Cover the breadsticks with a damp cloth and let them rise for 30 minutes until puffy.
10. Preheat your oven to 375°F and position a rack in the center.
11. Whisk 1 large egg with 1 tbsp water in a small bowl, then brush it gently over the breadsticks.
12. Bake for 18–20 minutes until golden brown and the cheese is bubbling at the seams.
Just out of the oven, they’re irresistibly soft with a slight pull from the melted mozzarella and provolone, while the Parmesan adds a savory depth. I love serving them alongside a simple marinara for dipping, or tearing them apart while still warm to watch the cheese stretch like a quiet, delicious secret.
Spicy Jalapeño Cheddar Bread
Kind of like finding an old photograph, this bread recipe surfaced in my grandmother’s handwritten cookbook, its pages softened by time and dotted with butter stains. There’s something comforting about the way spicy jalapeños mellow into the rich, cheesy crumb, a warmth that fills the kitchen and the heart. Making it feels like revisiting a cherished memory, each step a gentle unfolding of flavor and tradition.
Ingredients
– 3 cups all-purpose flour (I always use unbleached for a softer crumb)
– 1 tablespoon baking powder (check that it’s fresh—it makes all the difference)
– 1 teaspoon salt (fine sea salt dissolves evenly)
– 1/4 teaspoon garlic powder (just a whisper for depth)
– 1 large egg, at room temperature (it blends into the batter more smoothly this way)
– 1 cup whole milk (the richness is worth it)
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 cup shredded sharp cheddar cheese (I like extra-sharp for a bolder bite)
– 1/4 cup finely diced pickled jalapeños (plus a tablespoon of the brine for a tangy kick)
Instructions
1. Preheat your oven to 375°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon garlic powder until no streaks remain.
3. In a separate medium bowl, lightly beat 1 large egg with a fork until uniform in color.
4. Pour 1 cup whole milk and 1/4 cup melted unsalted butter into the beaten egg, stirring gently to combine without overmixing.
5. Tip: Fold wet ingredients into dry just until incorporated to avoid a tough loaf.
6. Add 1 cup shredded sharp cheddar cheese and 1/4 cup diced pickled jalapeños (plus 1 tablespoon brine) to the batter, stirring until evenly distributed.
7. Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula.
8. Bake at 375°F for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes to set.
11. Transfer the loaf to a wire rack to cool completely before slicing.
12. Tip: For clean slices, use a serrated knife and gentle sawing motions.
Layers of melted cheddar weave through the tender crumb, while jalapeños offer a gentle heat that lingers without overwhelming. Toasted and slathered with honey butter, it makes a humble breakfast feel like a slow Sunday ritual, or slice it thick for grilled cheese with tomato soup—the kind of meal that quiets the world around you.
Cream Cheese Swirl Bread
Nostalgia washes over me whenever I pull this cream cheese swirl bread from the oven, its golden crust and sweet aroma filling the kitchen with memories of rainy Sunday mornings and quiet moments of baking solace.
Ingredients
– 3 cups all-purpose flour (I always use unbleached for that soft, tender crumb)
– 1 cup whole milk, warmed to about 110°F (just warm to the touch, never hot)
– ¼ cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– 2¼ teaspoons active dry yeast (check the expiration date—fresh yeast makes all the difference)
– ¼ cup unsalted butter, softened (room temperature blends so much easier)
– 1 teaspoon fine sea salt (I find it dissolves better than coarse salt in dough)
– 1 large egg, at room temperature (this helps it incorporate smoothly)
– 8 ounces cream cheese, softened (I like full-fat for the richest swirl)
– ⅓ cup powdered sugar (sifted to avoid lumps in the filling)
– 1 teaspoon pure vanilla extract (the real stuff adds such depth)
– 1 tablespoon milk for brushing (a light brush gives that beautiful shine)
Instructions
1. In a small bowl, combine the warmed whole milk, granulated sugar, and active dry yeast, then let it sit for 5–7 minutes until foamy and bubbly.
2. In a large mixing bowl, whisk together the all-purpose flour and fine sea salt until evenly distributed.
3. Add the softened unsalted butter, room temperature egg, and yeast mixture to the flour, then mix on low speed with a dough hook for 2 minutes until a shaggy dough forms.
4. Increase the mixer speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. Tip: If the dough feels sticky, add 1 tablespoon of flour at a time until it clears the bowl.
6. Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1–1.5 hours until doubled in size.
7. While the dough rises, beat the softened cream cheese, sifted powdered sugar, and pure vanilla extract in a medium bowl until smooth and creamy.
8. Punch down the risen dough, then turn it out onto a lightly floured surface and roll it into a 12×9-inch rectangle.
9. Spread the cream cheese filling evenly over the dough, leaving a ½-inch border on all sides.
10. Tip: Use an offset spatula for easy spreading without tearing the dough.
11. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal it securely.
12. Place the log seam-side down in a greased 9×5-inch loaf pan, cover it with the towel, and let it rise for 45–60 minutes until puffy and nearly reaching the pan’s rim.
13. Preheat your oven to 350°F during the last 15 minutes of rising.
14. Brush the top of the loaf lightly with the 1 tablespoon of milk for a golden finish.
15. Bake for 35–40 minutes until the top is deep golden brown and the internal temperature reaches 190°F.
16. Tip: If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
17. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Soft and pillowy with ribbons of tangy cream cheese, this bread tears apart in tender layers. Serve it warm with a drizzle of honey for breakfast, or toast slices lightly and spread with jam for an afternoon treat that feels like a gentle hug.
Cheesy Beer Bread with Herbs
Folding my hands around a warm mug this quiet afternoon, I found myself craving something simple yet deeply comforting—the kind of bread that fills the kitchen with a yeasty, herbal aroma and requires no kneading or fuss, just a gentle stir and patience. It’s the sort of recipe that feels like a soft exhale, perfect for days when the world moves too fast and you need to anchor yourself in the rhythm of baking. This cheesy beer bread, fragrant with herbs, is my go-to for such moments, a humble loaf that wraps you in warmth from the inside out.
Ingredients
– 3 cups all-purpose flour (I always spoon it lightly into the cup to avoid packing it down, which keeps the bread tender)
– 1 tablespoon granulated sugar (just a hint to balance the beer’s bitterness)
– 1 tablespoon baking powder (make sure it’s fresh for a good rise)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– 1 cup shredded sharp cheddar cheese (I grate it myself for better melting)
– 2 tablespoons chopped fresh parsley (fresh herbs brighten it up, but dried works in a pinch)
– 1 tablespoon chopped fresh thyme (its earthy notes pair beautifully with the cheese)
– 12 oz lager-style beer, at room temperature (I pick a mild one like a pilsner—it adds depth without overpowering)
– 4 tablespoons unsalted butter, melted (I brown it lightly first for a nutty aroma)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan lightly with butter or oil.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no streaks remain.
3. Stir in the shredded sharp cheddar cheese, chopped fresh parsley, and chopped fresh thyme until evenly distributed throughout the dry ingredients.
4. Tip: For a tender crumb, avoid overmixing once the liquid is added—just combine until no dry pockets remain.
5. Pour the room temperature lager-style beer into the bowl all at once, and use a spatula to gently fold it in until the batter is just combined and slightly lumpy.
6. Tip: If the batter seems too thick, don’t worry—the carbonation in the beer will help it rise beautifully in the oven.
7. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula to level the top.
8. Drizzle the melted unsalted butter evenly over the top of the batter, letting it pool and seep into the crevices.
9. Tip: The butter creates a golden, crispy crust, so be generous—it’s what makes the edges irresistibly crunchy.
10. Bake in the preheated oven for 45–50 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
11. Remove the pan from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
12. Allow it to cool for another 15–20 minutes until warm to the touch but not steaming hot.
The crust crackles softly under your fingers, giving way to a moist, dense crumb studded with pockets of melted cheddar and flecks of herbs. I love slicing it thick while it’s still warm, slathering it with honey butter, or toasting leftovers for breakfast—the cheese crisps up beautifully, making each bite a little savory surprise.
Pesto Mozzarella Bread Loaf
Cradling a warm loaf of bread fresh from the oven feels like holding a small piece of home, a simple comfort that slows the world down for just a moment. This pesto mozzarella bread, with its golden crust and herby aroma, is one of those recipes I find myself returning to whenever I need a quiet afternoon in the kitchen, the rhythmic kneading and patient waiting a gentle meditation. It’s a humble creation, really, but one that fills the house with the most inviting fragrance, promising something deliciously cheesy and soft inside.
Ingredients
– 3 cups all-purpose flour, plus a little extra for dusting—I always keep a sack in the pantry for spontaneous baking.
– 1 cup warm water (about 110°F), just warm to the touch but not hot, which helps the yeast wake up happily.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the pesto so well.
– 1 packet (2 1/4 tsp) active dry yeast, the little powerhouse that makes the dough rise so beautifully.
– 1 tsp sugar, just a pinch to give the yeast a quick snack and get it bubbling.
– 1 tsp salt, to balance the richness—I use fine sea salt for even distribution.
– 1/2 cup prepared basil pesto, homemade or store-bought, but I lean toward one with a bright, garlicky kick.
– 1 cup shredded low-moisture mozzarella cheese, which melts wonderfully without making the bread soggy.
Instructions
1. In a large bowl, combine the warm water, sugar, and active dry yeast, then let it sit for 5–7 minutes until it becomes foamy and bubbly.
2. Stir in the olive oil and salt until fully incorporated into the yeast mixture.
3. Gradually add the 3 cups of flour, mixing with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Tip: If the dough feels sticky, add a tablespoon of flour at a time, but avoid over-flouring to keep the texture tender.
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
6. Punch down the risen dough to release any air bubbles, then roll it out on a floured surface into a rough 9×12-inch rectangle.
7. Spread the 1/2 cup of pesto evenly over the dough, leaving a 1-inch border around the edges.
8. Sprinkle the 1 cup of shredded mozzarella cheese uniformly over the pesto layer.
9. Tightly roll the dough from the long side into a log, pinching the seam and ends to seal in the filling.
10. Transfer the loaf, seam-side down, to a parchment-lined baking sheet, cover with the towel, and let it rise for 30–45 minutes until slightly puffed. Tip: For a softer crust, lightly brush the top with olive oil before the second rise.
11. Preheat the oven to 375°F while the loaf rests.
12. Bake the loaf for 25–30 minutes, or until the top is golden brown and the internal temperature reaches 190°F when checked with an instant-read thermometer. Tip: If the top browns too quickly, tent it loosely with foil to prevent burning.
13. Let the bread cool on a wire rack for at least 15 minutes before slicing to allow the cheese to set. During this quiet wait, the crust softens just enough, giving way to a tender, pull-apart interior swirled with vibrant pesto and pockets of melted mozzarella. Digging into a warm slice, the garlic and basil notes mingle with the mild cheese, perfect for tearing and sharing over soup or simply enjoying alone with a pat of butter, its comforting warmth lingering long after the last bite.
Cheesy Garlic Knots with Marinara
Baking these cheesy garlic knots feels like wrapping little presents for myself on a quiet afternoon, the kind where the kitchen fills with that warm, yeasty scent that makes everything feel just right. There’s something deeply comforting about pulling apart soft, garlicky dough, each knot oozing with melted cheese and begging to be dipped into a simple marinara sauce. It’s a small ritual that turns an ordinary day into something a little more special.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for fluffier knots)
– 1 packet active dry yeast (about 2 ¼ teaspoons, check the expiration date—fresh yeast makes all the difference)
– ¾ cup warm water at 110°F (test it on your wrist; it should feel like a warm bath)
– 1 tbsp granulated sugar (just a pinch to wake up the yeast)
– 1 tsp salt (I use fine sea salt for even distribution)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 cloves garlic, minced (freshly minced, never jarred, for that sharp kick)
– 2 tbsp unsalted butter, melted (I prefer unsalted to control the seasoning)
– ½ cup shredded mozzarella cheese (low-moisture works best for less sogginess)
– 2 tbsp grated Parmesan cheese (the real stuff, not the canned kind)
– 1 cup marinara sauce for serving (homemade or a trusted jarred brand)
– 1 tbsp chopped fresh parsley (for garnish, it adds a bright finish)
Instructions
1. In a small bowl, combine the warm water at 110°F, yeast, and sugar, then let it sit for 5 minutes until frothy.
2. Tip: If the mixture doesn’t bubble, your yeast may be inactive—start over for best results.
3. In a large mixing bowl, whisk together the flour and salt until fully incorporated.
4. Pour the yeast mixture and 1 tablespoon of olive oil into the flour, then stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
6. Lightly oil a clean bowl with the remaining olive oil, place the dough inside, and cover with a damp cloth.
7. Let the dough rise in a warm spot for 1 hour, or until doubled in size.
8. Punch down the dough to release air, then divide it into 12 equal pieces on a floured surface.
9. Roll each piece into a 6-inch rope, then tie it into a loose knot, tucking the ends underneath.
10. Arrange the knots on a parchment-lined baking sheet, spacing them 1 inch apart.
11. Cover the knots with the damp cloth and let them rise again for 30 minutes until puffy.
12. Preheat your oven to 375°F while the knots proof.
13. In a small bowl, mix the melted butter and minced garlic until well combined.
14. Brush the garlic butter mixture evenly over the tops of the risen knots.
15. Sprinkle the mozzarella and Parmesan cheeses generously over each knot.
16. Tip: For extra crispiness, avoid overloading with cheese, which can weigh down the dough.
17. Bake the knots in the preheated oven for 15–18 minutes, or until golden brown and the cheese is bubbly.
18. Tip: Rotate the baking sheet halfway through baking for even browning.
19. Remove the knots from the oven and immediately sprinkle with chopped parsley.
20. Warm the marinara sauce in a small saucepan over low heat for 5 minutes, stirring occasionally.
21. Serve the cheesy garlic knots warm with the marinara sauce on the side for dipping.
Each bite of these knots offers a soft, pillowy interior with a crisp, buttery crust, the garlic infusing every layer without overpowering the mild cheeses. Enjoy them straight from the oven, maybe with a sprinkle of red pepper flakes for heat, or pair them with a simple salad to balance the richness. Either way, they’re best shared—or not, if you’re savoring a quiet moment alone.
Bacon and Cheddar Pull-Apart Bread
Remembering those quiet Sunday mornings when the house still sleeps, I find myself drawn to this comforting bread—its layers unfolding like pages in a well-loved book, each bite a warm embrace of nostalgia and simplicity.
Ingredients
– 1 loaf frozen bread dough, thawed overnight in the fridge—it rises so patiently
– 8 slices thick-cut bacon, crisped and crumbled (I save the rendered fat for brushing)
– 1 ½ cups shredded sharp cheddar cheese, extra for that golden melt
– ½ cup unsalted butter, melted and lightly salted—I use European-style for richness
– 2 tbsp fresh parsley, finely chopped for a bright finish
– 1 tsp garlic powder, just enough to whisper through the layers
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. On a lightly floured surface, roll the thawed bread dough into a 12×8-inch rectangle, about ¼-inch thick.
3. Brush the entire surface with half of the melted butter, ensuring it reaches the edges for even flavor.
4. Evenly sprinkle the crumbled bacon, shredded cheddar, garlic powder, and parsley over the buttered dough.
5. Using a sharp knife or pizza cutter, slice the dough vertically into 6 equal strips, each about 2 inches wide.
6. Stack the strips neatly on top of one another, filling-side up, to create a tall, layered pile.
7. Cut the stacked strips horizontally into 6 equal squares, roughly 2 inches each—they’ll look like little layered packets.
8. Arrange the squares cut-side up in the prepared loaf pan, packing them snugly but not tightly; they need room to expand.
9. Drizzle the remaining melted butter over the top, letting it seep between the layers for extra moisture.
10. Cover the pan loosely with a clean kitchen towel and let it rise in a warm spot for 45–60 minutes, until the dough nearly doubles in size.
11. Bake for 30–35 minutes, or until the top is deeply golden brown and the cheese bubbles at the edges.
12. Cool the bread in the pan for 10 minutes, then carefully invert it onto a wire rack to prevent sogginess.
13. Serve warm, pulling apart the soft, buttery layers to reveal the smoky bacon and melted cheddar inside. Sometimes I’ll serve it alongside a cozy tomato soup for dipping, the bread’s fluffy interior soaking up every savory drop.
Goat Cheese and Rosemary Focaccia
Remembering how the chill of autumn settles in, I find myself craving the warmth of baking bread, the kind that fills the kitchen with the earthy scent of rosemary and the tang of goat cheese, a quiet comfort on a grey afternoon.
Ingredients
– 3 ½ cups all-purpose flour (I like to use unbleached for a softer crumb)
– 1 ¼ cups warm water (around 110°F—warm to the touch but not hot)
– 2 tsp active dry yeast (check the expiration date for best rise)
– 1 tbsp honey (a local wildflower honey adds a subtle sweetness)
– 1 tsp fine sea salt (I prefer this over table salt for even distribution)
– ¼ cup extra virgin olive oil, plus more for drizzling (a good, fruity one makes all the difference)
– 4 oz crumbled goat cheese (room temp blends in more easily)
– 2 tbsp fresh rosemary leaves, roughly chopped (fresh is key for that aromatic punch)
Instructions
1. Combine the warm water, yeast, and honey in a large bowl and let it sit for 5 minutes until foamy.
2. Stir in ¼ cup olive oil and the salt until fully incorporated.
3. Gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. (Tip: If the dough sticks, lightly flour your hands instead of adding more flour to the dough.)
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles.
7. Press the dough into a greased 9×13-inch baking pan, stretching it to fit the corners.
8. Dimple the dough all over with your fingertips. (Tip: Press firmly to create deep pockets that will hold the olive oil.)
9. Drizzle 2 tbsp olive oil over the top, letting it pool in the dimples.
10. Sprinkle the crumbled goat cheese and chopped rosemary evenly over the dough.
11. Cover the pan and let it rise again for 30 minutes until slightly puffed.
12. Preheat your oven to 400°F.
13. Bake the focaccia for 20-25 minutes until the top is golden brown and the bottom sounds hollow when tapped. (Tip: For extra crispness, place the pan on a lower oven rack.)
14. Let it cool in the pan for 10 minutes before transferring to a wire rack. Knowing it’s ready when the crust crackles under gentle pressure, this focaccia offers a tender, airy interior dotted with creamy goat cheese and fragrant rosemary. Tear it warm alongside a bowl of tomato soup, or slice it thick for sandwiches that taste like a cozy embrace.
Cheesy Cornbread with Green Chilies
Often, when autumn’s chill settles in the air, I find myself craving the simple comfort of cornbread—but with just enough spark to keep things interesting. On quiet afternoons like this, I love stirring together this cheesy cornbread with green chilies, letting the warm, savory aroma fill the kitchen. It’s a humble dish that feels like a gentle hug, perfect for slow, reflective moments.
Ingredients
– 1 cup all-purpose flour (I always sift mine first for a lighter crumb)
– 1 cup yellow cornmeal (stone-ground adds such nice texture)
– 1 tablespoon baking powder (check the date—fresh is key)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 cup granulated sugar (just a hint of sweetness balances the heat)
– 1 cup shredded sharp cheddar cheese (I prefer extra-sharp for more flavor)
– 1/2 cup canned diced green chilies, drained (mild ones are my go-to for subtle warmth)
– 1 cup whole milk (room temperature blends more smoothly)
– 1/3 cup vegetable oil (a neutral oil lets the other flavors shine)
– 1 large egg (I take it out of the fridge 30 minutes ahead to avoid curdling)
Instructions
1. Preheat your oven to 375°F and grease an 8-inch square baking pan lightly with oil or butter.
2. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and granulated sugar until no streaks remain.
3. Stir in the shredded sharp cheddar cheese and drained diced green chilies until evenly distributed.
4. In a separate medium bowl, whisk the whole milk, vegetable oil, and large egg until fully combined and slightly frothy.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula—stop as soon as the flour disappears to avoid overmixing, which keeps the bread tender.
6. Spread the batter evenly into the prepared pan, smoothing the top with the spatula.
7. Bake at 375°F for 22–25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan on a wire rack for at least 10 minutes before slicing; this helps it set without becoming gummy.
Keeping this cornbread warm, I love how the melted cheddar weaves through the crumb, while the green chilies offer a soft, tangy heat that never overwhelms. Serve it alongside a bowl of spicy chili or crumble it over a fall salad for a cozy twist—each bite feels both familiar and wonderfully new.
Quick No-Knead Cheese Bread
Lately, I’ve been craving the simple comfort of homemade bread without the fuss of traditional kneading. This quick no-knead cheese bread has become my go-to when I want something warm and satisfying with minimal effort. There’s something deeply comforting about watching cheese bubble and brown in a rustic loaf.
Ingredients
– 3 cups all-purpose flour (I always use unbleached for better texture)
– 1 tablespoon granulated sugar (just enough to feed the yeast)
– 1 teaspoon fine sea salt (I prefer it over table salt for cleaner flavor)
– 1 packet active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 1 ½ cups warm water (around 110°F, like bathwater warm)
– 2 cups shredded sharp cheddar cheese (I like extra sharp for more pronounced flavor)
– 2 tablespoons olive oil (extra virgin is my kitchen staple)
Instructions
1. Combine flour, sugar, salt, and yeast in a large mixing bowl, whisking until evenly distributed.
2. Pour warm water (110°F) into the dry ingredients and stir with a wooden spoon until no dry flour remains.
3. Fold in shredded cheddar cheese until evenly distributed throughout the sticky dough.
4. Cover the bowl tightly with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
5. Preheat your oven to 375°F and lightly grease a 9-inch loaf pan with olive oil.
6. Transfer the risen dough directly into the prepared pan without kneading or punching down.
7. Bake at 375°F for 35-40 minutes until the top is golden brown and crusty.
8. Check for doneness by tapping the top—it should sound hollow when fully baked.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
10. Cool completely for 1 hour before slicing to prevent gummy texture.
Heavenly when still slightly warm, this bread develops a crackly crust that gives way to a tender, cheese-studded interior. The sharp cheddar melts into savory pockets throughout each slice. I love serving thick slabs alongside tomato soup or toasting slices for breakfast with a smear of soft butter.
Gruyère and Caramelized Onion Bread
Mornings like this, when the kitchen fills with the scent of onions slowly surrendering their sharpness to warmth, I find myself reaching for flour and yeast, ready to tuck those sweet, golden strands into a loaf that feels like a quiet embrace. There’s something deeply comforting about the way Gruyère melts into soft pockets within the bread, each slice holding a memory of patience and gentle transformation. This recipe, born from slow afternoons and a love for humble ingredients, is my small offering to your own quiet moments.
Ingredients
– 1 large yellow onion, thinly sliced—I like to use a mandoline for even slices that caramelize uniformly
– 2 tablespoons unsalted butter, my favorite for its rich, creamy flavor that coaxes out the onion’s sweetness
– 1 teaspoon granulated sugar, just a pinch to help the onions caramelize without rushing them
– 3 cups all-purpose flour, plus extra for dusting—I always keep a little mound nearby for sticky hands
– 1 packet (2 1/4 teaspoons) active dry yeast, proofed to ensure it’s lively and ready to work
– 1 cup warm water (about 110°F), tested on my wrist to feel like a gentle bath
– 1 teaspoon salt, fine-grained to disperse evenly through the dough
– 1 1/2 cups shredded Gruyère cheese, divided—I save a handful for sprinkling on top for a golden, cheesy crust
Instructions
1. Melt the unsalted butter in a large skillet over medium-low heat until it foams slightly, about 2 minutes. 2. Add the thinly sliced yellow onion and granulated sugar, stirring to coat every strand in the butter. 3. Cook the onions for 25–30 minutes, stirring every 5 minutes, until they turn a deep golden brown and smell sweet—avoid high heat to prevent burning. 4. Transfer the caramelized onions to a plate and let them cool completely to room temperature; this keeps them from melting the cheese too early. 5. In a small bowl, combine the warm water and active dry yeast, letting it sit for 5–10 minutes until frothy—a sign the yeast is active. 6. In a large mixing bowl, whisk together the all-purpose flour and salt to distribute evenly. 7. Pour the yeast mixture into the flour, stirring with a wooden spoon until a shaggy dough forms. 8. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic—if it sticks, dust with more flour sparingly. 9. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size. 10. Punch down the dough gently to release air bubbles, then flatten it into a rectangle on a floured surface. 11. Spread the cooled caramelized onions evenly over the dough, followed by 1 cup of the shredded Gruyère cheese, leaving a 1-inch border. 12. Roll the dough tightly into a log, pinching the seams to seal in the filling. 13. Place the loaf seam-side down on a parchment-lined baking sheet, cover, and let it rise for 45 minutes until puffy. 14. Preheat the oven to 375°F during the last 15 minutes of rising. 15. Brush the loaf lightly with water and sprinkle the remaining 1/2 cup of Gruyère cheese over the top. 16. Bake for 30–35 minutes, until the crust is deep golden brown and sounds hollow when tapped—use an instant-read thermometer to check for an internal temperature of 190°F. A final slice reveals a tender crumb woven with strands of sweet onion and pockets of melted Gruyère, the crust giving way to a soft, almost buttery interior. Serve it warm, perhaps with a drizzle of honey for contrast, or let it cool to savor the way the flavors deepen, each bite a quiet reminder of slow, intentional cooking.
Cheesy Sourdough Bread Bowl Dip
Holding this warm sourdough bowl in my hands, I’m reminded how some recipes feel like coming home—simple, comforting, and meant for sharing. This cheesy dip transforms humble ingredients into something magical, perfect for cozy gatherings or quiet evenings when you need a little extra warmth. There’s something deeply satisfying about scooping creamy dip straight from the bread vessel, each bite layered with nostalgia and comfort.
Ingredients
– 1 large round sourdough loaf (I look for one with a sturdy crust that will hold its shape beautifully)
– 2 cups shredded sharp cheddar cheese (I prefer freshly grated—it melts so much smoother than pre-shredded)
– 8 oz cream cheese, softened to room temperature (this helps it blend seamlessly without lumps)
– 1/2 cup sour cream (full-fat gives the creamiest texture)
– 1/4 cup mayonnaise (this adds wonderful richness to the dip)
– 1 tsp garlic powder (I often add an extra pinch because we love garlic)
– 1/2 tsp smoked paprika (for that subtle smoky warmth)
– 1/4 tsp black pepper (freshly ground if you have it)
– 2 tbsp chopped fresh chives (reserve some for garnish—the fresh green makes it pop)
Instructions
1. Preheat your oven to 375°F—this moderate temperature allows the dip to heat through without burning the bread.
2. Using a serrated knife, carefully slice off the top quarter of the sourdough loaf to create a lid.
3. Hollow out the center of the loaf by tearing out the soft bread interior, leaving about a 1-inch thick shell—save the torn bread for dipping later.
4. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until completely smooth and no lumps remain.
5. Mix in the shredded cheddar cheese, garlic powder, smoked paprika, and black pepper until all ingredients are evenly distributed throughout the mixture.
6. Gently fold in most of the chopped chives, reserving about 1 tablespoon for garnish.
7. Spoon the cheese mixture into the hollowed sourdough bowl, spreading it evenly and pressing gently to fill all spaces.
8. Place the filled bread bowl on a baking sheet and bake at 375°F for 20-25 minutes, until the dip is bubbly around the edges and the bread feels crisp to the touch.
9. Remove from oven and immediately sprinkle with remaining fresh chives.
10. Let rest for 5 minutes before serving—this allows the dip to set slightly for perfect scooping.
You’ll notice the dip develops a beautiful golden crust while staying wonderfully creamy underneath, with the sourdough bowl becoming crisp-edged yet tender where it meets the warm cheese. The sharp cheddar and subtle smokiness create layers of flavor that deepen as it cools slightly, making it perfect for dipping with the reserved bread pieces or crisp vegetable sticks.
Blue Cheese and Walnut Bread
Gently, as autumn leaves begin their slow descent outside my window, I find myself drawn to the kitchen, craving the comforting warmth of bread baking and the bold, earthy flavors that speak to this transitional season. There’s something deeply satisfying about creating a loaf that balances creamy sharpness with nutty crunch, a quiet meditation in flour and time.
Ingredients
– 3 cups all-purpose flour (I always use unbleached for better texture)
– 1 tablespoon active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 1 teaspoon fine sea salt (I prefer the clean taste over iodized table salt)
– 1 cup warm water at 110°F (test it on your wrist like baby formula)
– ½ cup crumbled blue cheese (I love the boldness of Maytag blue for this)
– ½ cup chopped walnuts (toast them first for deeper flavor)
– 2 tablespoons honey (local wildflower honey adds lovely floral notes)
– 2 tablespoons olive oil (extra virgin is my go-to for its fruity aroma)
Instructions
1. Combine flour, yeast, and salt in a large mixing bowl, whisking for 30 seconds to ensure even distribution.
2. Pour warm water, honey, and olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic, adding minimal flour to prevent toughness.
4. Gently knead in blue cheese crumbles and toasted walnuts until just incorporated, being careful not to overwork the dough.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down risen dough to release air bubbles, then shape into a round loaf on a parchment-lined baking sheet.
7. Cover shaped loaf with the damp towel again and let rise for 45 minutes until puffy and springy to the touch.
8. Preheat oven to 375°F during the last 15 minutes of rising time, placing an empty baking dish on the oven’s bottom rack.
9. Score the top of the loaf with a sharp knife in a cross pattern, then carefully pour 1 cup hot water into the empty baking dish to create steam.
10. Bake for 35-40 minutes until deeply golden brown and the loaf sounds hollow when tapped on the bottom.
11. Transfer bread to a wire rack and cool completely for 2 hours before slicing to prevent gummy texture.
When you slice into this loaf, the crust gives way to a tender crumb studded with pockets of melted blue cheese and toasty walnuts. The sharp tang plays beautifully against the honey’s subtle sweetness, making it wonderful served warm with pear slices and a drizzle of honey, or simply torn apart and enjoyed with good butter as afternoon light fades.
Cheesy Herb Monkey Bread
Holding this warm mug of tea, I find myself thinking about how some recipes feel like coming home—this cheesy herb monkey bread is one of those comforting creations that fills the kitchen with the kind of aroma that makes everyone gather around, wondering when it will be ready.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for a softer texture)
– 1 tablespoon active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 1 cup warm whole milk at 110°F (test it on your wrist like a baby’s bottle)
– 2 tablespoons granulated sugar (just enough to feed the yeast without making it sweet)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 4 tablespoons unsalted butter, melted (using salted butter? Skip the extra salt above)
– 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
– 2 tablespoons chopped fresh parsley (dried works in a pinch, but fresh is brighter)
– 1 teaspoon dried oregano (rub it between your palms to wake up the oils)
– ½ teaspoon garlic powder (not garlic salt—we’ve already salted the dough)
Instructions
1. In a large bowl, combine the warm milk, sugar, and yeast, then let it sit for 5 minutes until foamy.
2. Tip: If the mixture doesn’t bubble, your yeast may be inactive—start over with fresh yeast.
3. Stir in the flour and salt until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and roll it into 1-inch balls.
7. Dip each ball into the melted butter, then roll in a mixture of cheddar cheese, parsley, oregano, and garlic powder.
8. Tip: Work quickly so the butter helps the toppings stick.
9. Arrange the coated balls in a greased 9-inch round pan, layering them snugly.
10. Cover the pan and let it rise for 30 minutes until the balls are puffy.
11. Preheat your oven to 350°F while the dough rises.
12. Bake for 25–30 minutes until the top is golden brown and the cheese is bubbly.
13. Tip: Check at 20 minutes—if the top browns too fast, tent it with foil.
14. Let the bread cool in the pan for 10 minutes, then invert it onto a plate.
15. Every pull-apart piece reveals layers of gooey cheese and fragrant herbs. Enjoy it warm, perhaps with a drizzle of honey for a sweet-savory twist, or alongside a hearty soup for dipping—the soft, pillowy texture and rich, savory flavor make it impossible to resist.
Smoked Gouda and Chive Bread
A quiet morning like this always makes me reach for the comfort of baking, the slow rhythm of measuring and mixing becoming a kind of meditation. This smoked gouda and chive bread is one of those recipes that fills the kitchen with the most wonderful, savory aroma, a simple pleasure that feels both grounding and deeply satisfying.
Ingredients
– 3 ½ cups all-purpose flour, plus a little extra for dusting—I find this amount gives the perfect structure.
– 1 ¼ cups warm water (around 110°F), just warm to the touch for a happy yeast bloom.
– 2 tbsp granulated sugar to gently feed the yeast.
– 2 ¼ tsp active dry yeast, the little packet that makes the magic happen.
– 1 tsp fine sea salt, my preference for its clean, even distribution.
– 1 large egg, lightly beaten with a fork for that beautiful golden sheen.
– 2 cups shredded smoked gouda cheese, freshly grated for the best melt.
– ½ cup finely chopped fresh chives, their mild oniony flavor is essential here.
– 2 tbsp unsalted butter, melted and brushed on top for a soft, flavorful crust.
Instructions
1. In a large mixing bowl, combine the warm water, sugar, and yeast, then let it sit for 5–7 minutes until foamy.
2. Tip: If the mixture doesn’t foam, your yeast may be inactive—start over for best results.
3. Stir in the beaten egg and salt until fully incorporated.
4. Gradually add the 3 ½ cups of flour, mixing with a wooden spoon until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
6. Tip: The dough is ready when it springs back slowly after you press a finger into it.
7. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1–1 ½ hours until doubled in size.
8. Punch down the dough gently to release the air.
9. Knead in the shredded smoked gouda and chopped chives until evenly distributed throughout the dough.
10. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
11. Cover the loaf with the towel again and let it rise for another 45–60 minutes until puffy.
12. Preheat your oven to 375°F during the last 15 minutes of the second rise.
13. Brush the top of the loaf generously with the melted butter.
14. Tip: For a crispier crust, you can spritz the loaf with water right before baking.
15. Bake for 30–35 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom.
16. Transfer the bread to a wire rack and let it cool completely before slicing.
Oh, the way the smoked gouda melts into the soft crumb creates pockets of savory richness, while the chives offer a fresh, gentle bite. This bread is wonderful still warm from the oven, its crust slightly crisp and the interior tender, or toasted the next day and slathered with salted butter for a simple, deeply comforting treat.
Cheesy Pretzel Breadsticks
Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the simple, comforting ritual of baking, a quiet promise of warmth and soft, cheesy bread waiting at the end. There’s something deeply soothing about the process of making these cheesy pretzel breadsticks, a humble treat that feels like a cozy embrace. It’s a small act of creation that fills the room with a gentle, yeasty fragrance, a prelude to the soft, salty bites to come.
Ingredients
– 1 ½ cups warm water (around 110°F, just warm to the touch for happy yeast)
– 2 ¼ tsp active dry yeast (I always give the packet a little sniff to check its vitality)
– 1 tbsp granulated sugar (a sweet little boost to get the yeast bubbling)
– 4 cups all-purpose flour, plus more for dusting (I keep a little extra nearby for my floured hands)
– 1 tsp fine sea salt
– 2 tbsp unsalted butter, melted (I prefer to melt it gently and let it cool slightly)
– ½ cup shredded sharp cheddar cheese (I like to shred a block myself for the best melt)
– ¼ cup baking soda (for that classic pretzel bath)
– 1 large egg, lightly beaten (room temperature eggs blend in so much more smoothly)
– Coarse sea salt for sprinkling
Instructions
1. Pour the 1 ½ cups of warm water into a large mixing bowl.
2. Sprinkle the 2 ¼ tsp active dry yeast and 1 tbsp granulated sugar over the water, then let it sit for 5 minutes until foamy.
3. Tip: If the mixture doesn’t foam, your yeast may be old; start fresh for the best rise.
4. Add the 4 cups all-purpose flour, 1 tsp fine sea salt, and 2 tbsp melted unsalted butter to the yeast mixture.
5. Stir with a wooden spoon until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface.
7. Knead the dough for 8 minutes until it becomes smooth and elastic.
8. Tip: To test if it’s kneaded enough, press a finger into the dough; it should spring back slowly.
9. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour until doubled in size.
10. Punch down the dough to release the air.
11. Knead in the ½ cup shredded sharp cheddar cheese until evenly distributed.
12. Divide the dough into 12 equal pieces.
13. Roll each piece into a 6-inch rope shape on the floured surface.
14. Place the shaped breadsticks on a parchment-lined baking sheet.
15. Cover them with the damp towel and let them rest for 20 minutes.
16. Preheat your oven to 425°F.
17. Bring a large pot of water to a boil, then carefully add the ¼ cup baking soda.
18. Boil each breadstick in the baking soda water for 30 seconds, turning once.
19. Tip: Use a slotted spoon to handle the breadsticks; the boiling step gives them that signature pretzel crust.
20. Return the boiled breadsticks to the baking sheet.
21. Brush each breadstick lightly with the beaten egg.
22. Sprinkle generously with coarse sea salt.
23. Bake for 12-15 minutes until golden brown and firm to the touch.
24. Cool on a wire rack for 5 minutes before serving.
Chewy on the outside with a soft, pillowy interior, these breadsticks offer a delightful contrast that makes them utterly irresistible. That sharp cheddar weaves through each bite, adding a rich, savory depth that pairs beautifully with a simple bowl of tomato soup. For a fun twist, try serving them warm with a side of honey mustard for dipping, letting the sweet and tangy notes play off the salty, cheesy goodness.
Sun-Dried Tomato and Feta Bread
Gently, as the afternoon light filters through my kitchen window, I find myself drawn to the comforting rhythm of bread-making, where sun-dried tomatoes and feta come together in a loaf that feels like a warm embrace on a quiet day.
Ingredients
– 3 cups all-purpose flour (I like to use unbleached for a softer crumb)
– 1 cup warm water (around 110°F—test it on your wrist like a baby’s bottle)
– 1 packet active dry yeast (I always check the expiration date first)
– 1 tbsp honey (a local wildflower variety adds a subtle sweetness)
– 1/2 cup chopped sun-dried tomatoes in oil (drained, but save that flavorful oil for drizzling)
– 1/2 cup crumbled feta cheese (I prefer block feta for better texture)
– 1 tsp salt (fine sea salt dissolves evenly)
– 2 tbsp extra virgin olive oil (my go-to for richness)
Instructions
1. In a small bowl, combine warm water, honey, and yeast, then let it sit for 5–7 minutes until foamy.
2. Tip: If the mixture doesn’t bubble, your yeast may be inactive—start fresh.
3. In a large mixing bowl, whisk together flour and salt.
4. Pour the yeast mixture and olive oil into the flour, stirring with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
6. Gently fold in sun-dried tomatoes and feta cheese until evenly distributed.
7. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–1.5 hours until doubled in size.
8. Tip: For a consistent rise, I sometimes place the bowl in an oven with the light on.
9. Punch down the dough and shape it into a round loaf on a parchment-lined baking sheet.
10. Cover and let it rise again for 30–45 minutes until puffy.
11. Preheat oven to 375°F and bake the loaf for 25–30 minutes until golden brown and hollow-sounding when tapped.
12. Tip: For a crisp crust, spritz the oven with water during the first 5 minutes of baking.
13. Cool the bread on a wire rack for at least 20 minutes before slicing.
Crumbly feta melts into pockets of tanginess, while chewy sun-dried tomatoes offer bursts of sweetness against the tender, golden crust. I love tearing into it warm, perhaps with a drizzle of that reserved tomato oil, or toasting slices for a simple breakfast with soft-boiled eggs.
Cheesy Olive and Thyme Bread
Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the simple ritual of baking, to the quiet comfort of flour-dusted hands and the warm, herb-scented air that promises something wholesome. This cheesy olive and thyme bread is one of those recipes that feels like a slow, deep breath—a humble loaf that fills the room with its savory fragrance and the heart with its rustic charm. It’s the kind of bread that asks for little but gives so much, perfect for a quiet moment with a book or shared over stories with a friend.
Ingredients
- 3 cups all-purpose flour (I like to use unbleached for a tender crumb)
- 1 ¼ cups warm water (around 110°F—just warm to the touch, not hot)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tsp active dry yeast (check the expiration date for best rise)
- 1 tsp salt (I prefer fine sea salt for even distribution)
- 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
- ½ cup chopped green olives (pitted and roughly chopped—they add a lovely briny kick)
- 1 tbsp fresh thyme leaves (gently stripped from the stems; dried works in a pinch but fresh is brighter)
Instructions
- In a large bowl, whisk together the 3 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt until well combined.
- Pour in 1 ¼ cups warm water and 2 tbsp extra virgin olive oil, and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic (a tip: if it sticks, dust with a bit more flour, but avoid adding too much).
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
- Gently punch down the dough and knead in 1 cup shredded sharp cheddar cheese, ½ cup chopped green olives, and 1 tbsp fresh thyme leaves until evenly distributed.
- Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
- Cover loosely with the damp cloth and let it rise again for 45–60 minutes, until puffy.
- Preheat the oven to 375°F during the last 15 minutes of rising.
- Using a sharp knife, score the top of the loaf with an “X” about ½-inch deep (this helps it expand evenly in the oven).
- Bake for 30–35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Transfer to a wire rack and let it cool completely before slicing (another tip: resist cutting it warm, as it can make the crumb gummy).
Buttery and rich from the cheddar, with pockets of salty olives and the earthy whisper of thyme, this bread has a tender, chewy crumb that’s perfect for tearing and sharing. I love it thickly sliced and lightly toasted, perhaps with a smear of soft goat cheese or alongside a bowl of tomato soup for dipping—each bite feels like a cozy, savory hug.
Summary
A fantastic collection of cheesy breads awaits your kitchen adventures! From cozy family dinners to festive gatherings, these 20 recipes offer something delicious for every moment. We’d love to hear which ones become your favorites—drop a comment below and share your baking triumphs on Pinterest. Happy baking!
