Cheesy Round Bread Recipes

PARTY CHEESE BREAD

Steps:

• Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

SAVORY PARTY BREAD

Steps:

• Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

CHEESY BREAD PULLS

Steps:

• Heat oven to 350ºF.
• Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
• Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
• Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.
• Bake 25 min. or until heated through, unwrapping bread after 15 min.

CHEESY BREAD ROUND

Steps:

• Slice bread from the top lengthwise and crosswise, stopping about 1/2 inch from the bottom, so you end up with a checkered loaf (there will be~1/2- 1 inch square"towers" of bread).
• Insert cheese slices in between bread sections- this is where you get creative-- cut the cheese slices to fit so there is a bit of cheese in every open section of bread.
• Mix the onions, garlic powder, and butter together- brush over the top of the loaf, drizzling between the bread sections as well.
• Wrap loaf in foil, and bake at 350 degrees for 20 minutes.
• Remove from oven, and remove foil from the top of the loaf, but keep wrapped around the sides.
• Return to the oven and bake uncovered for another 10-15 minutes, or until the cheese has melted.
• To serve, place the whole loaf on a plate, and your guests can grab a fork and dive in!

SIMPLY PERFECT HOMEMADE CHEESE BREAD (TWO WAYS)

Steps:

• In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you're using honey or agave, add with the liquid ingredients instead.
• In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
• Continue mixing the dough, adding more flour in very small increments, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
• Transfer the dough to a lightly floured surface and knead for a couple of minutes, adding more flour only if the dough is sticking to your hands or the work surface, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it's easy to see when it's doubled by the markings).
• Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
• Grease two 8-inch by 4-inch loaf pans and set aside.
• Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
• **If you are unclear about the shaping process for this bread, scroll up to the Recipe Video above this Recipe Card. You may wish to watch before starting the shaping process**
• For the Cheddar and Herb Bread: spread the shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
• Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up all up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
• Preheat oven to 350° F. (not fan assisted). Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temperature in the centre.
• Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow the loaves to cool for 1 hour before slicing. *Slicing hot or very warm bread will make for a gummy crumb, so resist the urge and let it cool :)

CHEESY GARLIC HERB CRACK BREAD

Steps:

• Preheat the oven to 350°F.
• Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.
• With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don't worry if you make a bit of a mess.
• Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.

TEAR-AWAY CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• With a large serrated knife, score the bread in 1-inch intervals; turn the loaf and score again creating 1-inch cubes without cutting all the way through. Stuff the shredded cheese evenly into the cut crevices in the bread, and place the loaf on a baking sheet.
• Bake until the cheese is melted and the corners of the bread are turning golden brown and crisp, 12 to 15 minutes. Let cool for about 5 minutes.
• Transfer the loaf to a shallow bowl and serve whole at the table for guests to tear apart with their fingers.

CHEESY BREAD WITH MARINARA

Steps:

• Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
• Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
• Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.