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sliced loaf of cheese sourdough bread

Cheese Sourdough Bread Recipe

Kara
Soft and chewy sourdough bread with ribbons of melty cheese. It's baked in a loaf pan, so it's perfect for toast and sandwiches!
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Prep Time 25 minutes
Cook Time 35 minutes
15 hours
Total Time 16 hours
Course Bread: Yeast Bread
Cuisine American
Servings 10 slices (1 loaf)
Calories 218 kcal

Equipment

Ingredients
  

  • 1 cup lukewarm water
  • ½ cup active sourdough starter
  • 1 Tbsp olive oil (or avodaco oil)
  • 1 Tbsp honey
  • 1 large egg
  • 1 ½ tsp sea salt
  • 2 ¾ cups bread flour, more or less as needed
  • 5 ounces sharp cheddar cheese, grated (or mild if you prefer)

Instructions
 

  • Make sure your starter is active and bubbly. I like to place a spoonful in a cup of cold water. If it floats, it's ready.
  • In the bowl of a stand mixer, combine the water, active starter, oil, honey, egg, and about a cup and a half of the flour. Beat until smooth. Let sit for 15-30 minutes at room temperature.
  • Add the salt, and enough additional flour that the dough starts to pull away from the bottom of the bowl.
  • Mix at low speed for 5-10 minutes, or until the dough is smooth and elastic. If it is sticking to the bowl, add flour a tablespoon at a time.
  • Transfer the dough to a large bowl that has been sprayed with cooking spray. Cover and refrigerate for 12-24 hours. (Or let the dough rise for 6-8 hours at room temperature.)
  • Punch the dough down to remove air bubbles. Dump onto a counter that has been sprayed with cooking spray. Roll into a rectangle 14-16 inches long and as wide as the loaf pan you are using. (See notes below.)
  • Sprinkle the cheese evenly over the dough and roll up tightly; pinch the edge together to seal.
  • Use a sharp knife or razor blade to cut a slit across the top of the dough. Twist the dough and place it in a greased loaf pan.
  • Cover the pan with plastic wrap or a damp tea towel and let rise in a warm spot for 2-4 hours, or until almost doubled. Preheat your oven to 375°.
  • Remove the plastic wrap and bake the bread for 35-40 minutes, or until golden brown. The internal temperature should be at least 195 degrees.
  • Remove the loaf from the pan and let it cool on a wire rack. It's delicious warm, but does slice easier after it cools.

Notes

  • If you use a 9x5" loaf pan, roll your dough into a rectangle 9 inches wide by 14-16 inches long. If you use an 8x4" loaf pan, roll the rectangle 8 inches wide by 14-16 inches long. 
  • You can use all-purpose flour if you don't have bread flour. Your loaf just won't be quite as chewy or rise quite as high, but it will still be delicious!
  • For a chewier loaf, place a metal pan on the lowest rack of your oven when you preheat it. When you add the bread to the oven, place a few ice cubes in the hot pan to create steam in the oven. 
  • Bread will last for over a week in a gallon-sized plastic bag. 

Nutrition

Serving: 1sliceCalories: 218kcalCarbohydrates: 29gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 31mgSodium: 450mgPotassium: 53mgFiber: 1gSugar: 2gVitamin A: 166IUVitamin C: 0.01mgCalcium: 109mgIron: 0.4mg
Keyword cheese sourdough bread
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