Get ready to fall in love with your new favorite savory bake. Imagine tearing into a warm, golden-crusted loaf of bread, only to reveal a molten river of rich, gooey cheese. This isn’t just any cheese bread; it’s a showstopper. We’re talking about a soft, buttery, brioche-like dough wrapped around an intensely flavorful filling of creamy Munster and bold, tangy blue cheese. The aroma alone will have everyone flocking to the kitchen. Perfect as a centerpiece for a gathering, an indulgent brunch item, or simply a cozy treat on a chilly evening, this stuffed loaf is pure, unadulterated comfort food.
Ingredients
• For the Dough
• 1 package or 1 Tbs. 7g active dry yeast
• ¼ cup or 60 ml lukewarm water
• 2 Tbs. plus 2 tsp. or 33g granulated sugar, divided
• 1 cup or 240 ml milk, scalded and cooled to lukewarm
• 1½ tsp. or 9g salt
• 4½ to 5½ cups or 540g to 660g all-purpose flour, divided
• 2 large eggs, lightly beaten
• ½ cup or 113g unsalted butter, melted
• For the Filling
• 1½ lbs. or 680g Munster cheese, grated
• 2 to 3 oz. or 57g to 85g Roquefort or blue cheese, crumbled
• 2 Tbs. or 28g unsalted butter, melted
• 2 large eggs, lightly beaten
• For the Egg Glaze
• 1 large egg
• 1 Tbs. or 15 ml heavy cream or milk
Instructions
1. In a small bowl, dissolve the yeast in the lukewarm water. Stir in 2 teaspoons of sugar and let it sit for 5-10 minutes, until foamy and bubbly. This is called proofing the yeast.
2. In a large mixing bowl, combine the scalded-then-cooled milk, the remaining 2 tablespoons of sugar, and the salt. Stir in the activated yeast mixture and 2 cups (240g) of the flour. Using a wooden spoon or a stand mixer with a paddle attachment, beat the mixture vigorously for about 5 minutes until it’s smooth and elastic.
3. Add the 2 lightly beaten eggs to the dough and beat again until fully incorporated. Pour in the melted butter and continue to beat, slapping the dough against the sides of the bowl, until it looks glossy and starts to form blisters. Gradually beat in another 2 cups (240g) of flour.
4. Lightly flour a clean work surface with some of the remaining flour. Turn the sticky dough out onto the board and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth, elastic, and no longer overly sticky. Form it into a ball.
5. Place the dough ball in a large, buttered bowl, turning it once to coat the top with butter. Cover the bowl with a clean tea towel and place it in a warm, draft-free spot to rise for about 1.5 hours, or until it has doubled in size.
6. While the dough is rising, prepare the filling. In a medium bowl, combine the grated Munster cheese, crumbled Roquefort, melted butter, and 2 beaten eggs. Mix thoroughly until everything is well combined. Set aside.
7. Once the dough has doubled, punch it down gently and turn it out onto a lightly floured board. Now, choose your loaf style
8. For one large, round loaf: Roll the dough into a large circle, about 24 inches (60 cm) in diameter. Carefully transfer it to a buttered 9- or 10-inch round cake pan, pressing it into the bottom and up the sides, leaving the excess dough hanging over the edge. Spread the cheese filling evenly inside. Fold the overhanging dough up and over the filling, pleating it as you go. Gather the edges at the center and twist them to form a small knob, sealing the loaf.
9. For two smaller, rectangular loaves: Divide the dough in half. Roll one half into a rectangle about ½-inch thick. Spread half of the filling over the dough, leaving a 1-inch border on three sides and a 2-inch border on the far long side. Roll the dough up tightly into a log, tuck the ends under, and pinch the seam securely. Repeat with the second half of the dough and filling. Place the loaves seam-side down on a buttered or parchment-lined baking sheet.
10. Cover the shaped loaf (or loaves) with a tea towel and let them rise in a warm place for another 30 minutes.
11. Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg and the cream to create the glaze. Brush this mixture generously over the top of the loaf/loaves.
12. For the large loaf, bake for 1.5 hours. For the two smaller loaves, bake for 1 hour and 15 minutes. The bread is done when it’s a deep golden brown and sounds hollow when tapped. Let it cool in the pan for at least 15-20 minutes before transferring to a wire rack. Serve warm, cut into generous wedges or slices.
Nutritional Information
• (Estimated)
• Serving Size: 1 slice (1/16th of total recipe)
• Calories: 430 kcal
• Carbohydrates: 35g
• Protein: 18g
• Fat: 24g
• Sodium: 650mg
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• For the best rise, ensure your milk and water are lukewarm—around 110°F or 43°C. Too hot and it will kill the yeast; too cold and it won’t activate properly.
• Don’t be afraid to experiment with the cheese! A sharp cheddar or Gruyère can be a delicious substitute for Munster, but keep the pungent blue cheese for that signature tangy kick.
• This bread is a meal in itself, but it pairs beautifully with a simple green salad or a bowl of tomato soup. Reheat slices in a toaster oven or air fryer to restore that fresh-from-the-oven gooeyness.
• To check for doneness, you can also use an instant-read thermometer. The internal temperature of the bread should be between 190-200°F (88-93°C).
FAQ
Q: Is this cheese bread recipe truly vegetarian
A: Yes, this recipe is completely meat-free. For strict vegetarians, it’s important to check your cheese labels. Some Munster and blue cheeses are made with animal rennet. To ensure the loaf is 100% vegetarian, look for cheeses that specify the use of microbial or vegetable-based rennet.
Q: Is this stuffed cheese bread a good source of vegetarian protein
A: Absolutely. Thanks to the large quantity of cheese and four eggs used in the dough and filling, a single slice of this bread packs an estimated 18 grams of protein. This makes it a very substantial and satisfying option for a vegetarian meal or hearty snack.
Q: Can I add vegetables to this cheese bread filling
A: Definitely! To boost the nutritional value and add more flavor, you can mix in sautéed vegetables. Finely chopped mushrooms, caramelized onions, or well-drained cooked spinach would all be delicious additions to the cheese filling. Just ensure any added vegetables are not too wet to avoid making the dough soggy.
Q: How should I store leftovers of this vegetarian cheese loaf
A: Once completely cooled, you can store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best results when reheating, warm individual slices in a toaster oven or air fryer to restore the crispy crust and gooey, melted cheese center.
