Easy Cheesy Bread

It’s National Homemade Bread day! Who can resist the smell of bread baking in the oven. The aroma permeates the entire house triggering salivation and rumbly stomachs. And then comes that warm, satisfying and taste bud bursting flavor of that warm, delectable loaf. Have I got ya now?

Bread has been around for centuries!

The Egyptians harvested a lot grain, presumably to make some loaves. The ruins of Pompeii had showed more than 30 bakeries in the city – the ovens were preserved in the ash. The rest is history!

Many people are afraid of making bread. It’s so easy! Whether it’s yeast or quick breads, nothing tastes better!

Most yeast breads require kneading. When flour combines with water, a sticky substance known as gluten forms. As it is kneaded, the yeast creates a gas that forms tiny little bubbles of CO2 gas throughout the dough and that makes the bread rise. The more you knead, the better the rise.  There are three types of yeast breads; loaves, rolls and donuts.

There are also three types of quick breads; a batter that is poured into the pan, like zucchini bread or cornbread; drop dough that is a thick batter, not unlike cookies (I like to make drop biscuits); and finally, there are soft doughs. Cut biscuits are a great example of a soft dough.

All breads use some sort of leavening. In yeast breads, the yeast is the leavening. Quick breads use baking soda or baking powder – and they are not the same. Baking soda is made of bicarbonate of soda and requires an acid and liquid to be activated. Baking powder includes the acid – so its soda with an acid. And, as in the case of sourdough, a bacteria is used for the leavening.

This bread is so easy — It starts with refrigerator bread dough!

Making the Cheese Bread

Spray the inside of a loaf pan with cooking spray.

Open the dough container,

then carefully open the dough so it’s a large sheet.

Brush 1 Tablespoon of the melted butter on the top, then spread 1 cup of the grated cheese across the sheet.

Starting at the short end, roll the dough up like a jelly roll. Carefully lay it, seam side down into the loaf pan.

Lightly cover the pan and let the dough rise in a warm place until it’s nearly double in size. Depending how warm it is, it could take one to three hours.

Brush the top with the remaining butter and then the cheese.

Bake in a preheated oven at 375 degrees for 45 minutes. The top will be brown and the cheese golden. Keep a close watch on it so that it doesn’t burn. If the top gets too brown too quickly, turn the heat down to 350 and give it an extra 15 minutes.

Allow the bread to cool completely before you cut it.

If you don’t wait, the cheese will all ooze out.

Serve it warm! We enjoyed it with Corn and Potato Chowder.

© Copyright 2023 The Lazy Gastronome

5 from 7 votes

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Easy Cheesy Bread

A delicious bread stuffed with cheese that starts with refrigerator dough. Easy!

Course: Appetizer, beverage, bread

Cuisine: American, Autumn, winter

Keyword: accompaniment, soup

Servings: 1 loaf

Author: HelenFern

Ingredients

• 1 pkg refrigerator bread dough
• 2 Tablespoons melted butter
• 1-1/2 cup grated sharp or extra sharp cheese

Instructions

1. Spray the inside of a loaf pan with cooking spray.

2. Open the dough container, then carefully open the dough so it's a large sheet.

3. Brush 1 Tablespoon of the melted butter on the top, then spread 1 cup of the grated cheese across the sheet.

4. Starting at the short end, roll the dough up like a jelly roll. Carefully lay it, seam side down into the loaf pan.

5. Lightly cover the pan and let the dough rise in a warm place until it's nearly double in size. Depending how warm it is, it could take one to three hours.

6. Brush the top with the remaining butter and then the cheese.

7. Bake in a preheated oven at 375 degrees for 45 minutes. The top will be brown and the cheese golden. Keep a close watch on it so that it doesn't burn. If the top gets too brown too quickly, turn the heat down to 350 and give it an extra 15 minutes.

8. Allow the bread to cool completely before you cut it. If you don't wait, the cheese will all ooze out.

9. Serve it warm! We enjoyed it with Corn and Potato Chowder.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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