English Cheese Bread


    A lovely tasty cheese bread which goes well with many foods. This one showing i have used a mixture of Mature Chedar and Red Leicester for added flavour. Other cheeses can be used depending on your taste, but with this recipe soft chesses are not recommended. The one thing you cannot share from the photo is the lovely aroma.


    West Midlands, England, UK
    1 person made this


    • 500g Strong White Flour. (100%)
    • 10g Salt (2%)
    • 20g Sugar (4%)
    • 10g Milk Powder (2%)
    • 1 x 7g Sachet of Instant Active Yeast
    • 5g Dough Improver (optional) (1%)
    • +/- 300g Cold Water (60%) Depends on Flour Quality.
    • 125g Mature Cheddar Cheese Grated. (25%)
    • Have an additional small quantity of grated cheese available to put on top of the finished shaped loaf.


    1. Place all ingredients in the mixing bowl together EXCEPT the cheese. You can leave out the olive oil and water if desired to mix all the dry ingedients to aid distribution.
    2. Add the water (about 275g to start) and mix on slow speed for 2-3 minutes and then on a faster speed for an additional 4-5 minutes adding water until a smooth consistant workable dough is achieved.
    3. In the last 2 minutes of mixing add the 125g of cheese and decrease mixer speed to allow the cheese not to be chopped too small and not to release the liquid in the cheese and prevent a loose dough.
    4. Remove from mixer and shape, roll into a ball and cover and rest for 5 minutes,
    5. At this stage decide what you want. You will have between 900 and 1000g of dough. This can be used to make one loaf of 1kg, 2 smaller ones of 450-500g each or rolls of 80-120g, the choice is yours.
    6. Whichever your choice you will cut and shape to your needs. For the 1kg loaf, take the rolled dough, turn upside down on a lightly floured surface, flatten out, shape and roll into a length just a lttle shorter than the tin size as this will expand during proving. Make sure the rolled join is on the bottom.
    7. On the top of the dough, spray lightly with water and dip the loaf into the remaining grated cheese, the chheese will now stick to the dough. Place in baking tin.
    8. Cover over with damp or floured cloth or plastic in a warm room for +/- 1 hour, this will vary and you will need to monitor the proving process in your circumstances. You as an experienced baker will know when it is ready.
    9. During the last 15 minutes of the proving process heat your oven to 180-200c. This will vary with your oven. I have an electric oven with a fan so i bake at Max 180c as i do not want to burn the cheese on top. Baking time will vary again depending on your oven, but should be 30-40 minutes. I recommend the lower temperature for this type of bread as this is NOT a crusty loaf.
    10. If you are making rolls on trays then baking time for a 100g roll will be 12-14 minutes depending on your oven.


    I was 40 years in the bakery industry and now retired. Have taught baking to many in the Near & Middle East. Would like to pass these skills on to make delicious and easy breads with or without a bread machine. Bread making is easy if you do not deviate from tried and tested methods. All recipes will be in percentages based on flour weights. Ingredients can be changed to individual tastes, however, if this is done with ingredients that contain liquid, water or other soft items like shortening, butter etc, then adjustments to method and water quantity will have to be adjusted. Any questions please ask. I use olive oil as a replacement for shortening or butter as a healthier and more sustainable option, however, if you prefer you can use these instead of olive oil in the same quantities.

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