Extra-Soft Cheddar Garlic Cheese Bread - Easy Dough Recipe Bread

Hey there, fellow foodies! Are you ready to dive into the wonderful world of homemade bread? We're talking about an extra-soft cheddar garlic cheese bread that's baked right in a loaf pan, making it super approachable for everyone. This isn't just any dough recipe bread; it's a fluffy, flavorful masterpiece with a gorgeous cheese swirl that will make your kitchen smell absolutely divine. Forget complicated techniques – this bread recipe easy to follow, perfect for beginners looking to conquer their fear of yeast, and seasoned bakers seeking a new favorite.
Pillowy-Soft Crumb: Thanks to a thoughtful bread basic recipe and a touch of fat, every slice is incredibly tender.
Big, Bold Cheese Swirl: We’ll show you how to get that perfect cheesy ribbon throughout your loaf without any oily blowouts.
Beginner-Friendly: Whether you're mixing by hand or with a stand mixer, our step-by-step guide makes bread baking recipes simple and fun.
Irresistible Flavor: The combination of sharp cheddar and aromatic garlic is pure comfort in every bite.

Ingredients

• For the Dough:
• 1 cup (240ml) warm water (105-115°F / 40-46°C)
• 2 ¼ teaspoons (7g) active dry yeast or instant yeast (one standard packet)
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon salt
• 3 cups (360g) bread flour, plus more for dusting (or all-purpose flour, see notes)
• For the Filling:
• 1 ½ cups (170g) sharp cheddar cheese, shredded
• 2 cloves garlic, minced (about 1 teaspoon)
• Optional: 1 tablespoon chopped fresh chives or parsley

Directions

1. Activate the Yeast & Start the Dough
   1. In a large bowl (or the bowl of a stand mixer), combine the warm water, sugar, and yeast. Give it a gentle stir. Let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast might be old or the water too hot/cold – time to start fresh!
   2. Add the melted butter and salt to the yeast mixture. Stir until combined.
   3. Gradually add the bread flour, about a cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Once all the flour is added, the dough should look a bit rough and come together in a ball.
2. Knead the Dough
3. By Stand Mixer: Attach the dough hook and knead on medium-low speed for 6-8 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic. It should be tacky to the touch, but not sticky.
4. By Hand: Turn the shaggy dough out onto a lightly floured surface. Knead for 8-10 minutes. Use the heel of your hand to push the dough away from you, fold it over, rotate, and repeat. It's a workout, but so satisfying! The dough should transform from sticky to smooth and elastic.
5. Windowpane Test: To check if it’s properly kneaded, pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it's ready! If it tears, keep kneading for another minute or two.
6. First Rise (Proofing)
   1. Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat.
   2. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
   3. Find a warm spot in your kitchen – like a sunny windowsill, near a pilot light, or in a slightly warmed (but turned off!) oven. Let the dough rise for 60-90 minutes, or until it has visibly doubled in size. This is often called the "first proof."
7. Shape for the Perfect Cheese Swirl
   1. Lightly grease a 9x5-inch loaf pan.
   2. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
   3. Using a rolling pin, roll the dough into a rectangle, roughly 12x8 inches. Aim for even thickness.
   4. In a small bowl, combine the shredded cheddar cheese and minced garlic (and optional chives/parsley).
   5. Sprinkle the cheese mixture evenly over the rolled-out dough, leaving about a ½-inch border along one of the long edges.
   6. Starting from the long edge opposite the border, tightly roll the dough into a log. Press the seam firmly to seal it. Pinch the ends closed to prevent cheese from escaping.
8. Visual Checkpoint: At this point, you should have a tight, evenly rolled log with the seam sealed. It should fit snugly into your prepared loaf pan. If your dough feels too soft or sticky, pop it in the fridge for 10 minutes – it makes shaping much cleaner!
   1. Carefully transfer the dough log, seam-side down, into the prepared loaf pan.
9. Second Rise
   1. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel.
   2. Let it rise again in a warm spot for another 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan. It should look puffy and soft.
10. Bake Your Cheesy Loaf
    1. Preheat your oven to 375°F (190°C) about 15-20 minutes before the second rise is complete. Place an oven rack in the middle position. (Pro tip: place a baking sheet on the rack below your loaf pan to catch any potential cheese drips!)
    2. Bake for 30-35 minutes.
11. Doneness Checks:
    1. The top should be a deep, golden brown.
    2. Tap the top of the loaf – it should sound hollow.
    3. For absolute certainty, an internal thermometer inserted into the center (avoiding a cheese pocket!) should read 200-210°F (93-99°C).