Triple Cheese Bread

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Hands-on time:
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Yield: 1 loaf or 12 rolls

Recipe photo

Three cheeses make this loaf a tender and flavorful treat for sandwiches. Divided into smaller pieces, it makes excellent dinner rolls.

Triple Cheese Bread

star rating (18) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf or 12 rolls
Published: 01/11/2012

Ingredients

Tips from our bakers

  • Want to make dinner rolls instead? Divide the risen dough into 12 equal pieces and shape into balls. Place the balls on a lightly greased or parchment-lined baking sheet. Cover loosely with greased plastic and let rise until almost doubled, about 30 minutes. Bake for 20 to 25 minutes.
cheddar bread, Parmesan bread, cottage cheese bread, yeast bread

Directions

1) Mix and knead all of the ingredients — by hand, in your mixer, or in your bread machine on the dough cycle — to make a soft dough.

2) Place the dough in a greased bowl or other rising container, cover it, and let it rise until doubled, about 45 minutes.

3) Deflate the dough, form it into a 9" log, and place it in a greased 9" x 5" loaf pan. Cover loosely with greased plastic and let rise until the bread domes an inch above the rim of the pan, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

4) Bake the bread for 30 to 35 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F.

5) Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer the loaf to a rack to cool completely before slicing.

Yield: 1 loaf.

Reviews

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  • star rating 04/27/2015
  • member-kdcbelle1 from KAF Community
  • I followed the recipe as directed, using the cheeses recommended. The dough was very wet and sticky and deflated when I removed the lightly oiled plastic wrap. It never really rose much after that. The bread baked up and tasted good but it didn't rise on baking the way it should have, there was a valley in the middle. I may have added a little too much cheese making the dough wetter. I made the dough in my 2lb bread machine, usually I watch the dough from time to time as it comes together to check the consistency. This time I didn't and won't make that mistake again. My husband and son loved the taste so I'll try it again. I gave this a 4 star rating because of the taste, the problem I had most likely my fault.
  • star rating 04/23/2015
  • mrmoran from KAF Community
  • Delightful. I got distracted and let this over-rise, but still, it baked up beautifully. Really yummy, both in the a.m. and with dinner.
  • star rating 12/09/2014
  • Jim from Ledgeview, WI
  • I made this bread as the recipe stated and was easy to make. The dough was very soft and easy to work with, I made two round loafs instead of one big one. The bread itself was moist and tender but I didn't get the cheesy taste I thought I would. In all if was good and will fix it again.
  • star rating 12/03/2014
  • NovaRo from KAF Community
  • Delicious!! Just made a loaf and gently cut into. I read reviews and decided to portion out my flour in a separate bowl then put my cheese directly into the flour and mix with a fork to evenly distribute. I have a beautiful distribution of cheddar throughout my loaf. Will add some hot sauce to my next loaf (as mentioned in another review) or maybe chives?? Wish I wasn't out of cottage cheese or I would start another loaf.
  • star rating 11/26/2014
  • Donna from NC
  • I used Cabots Sharp, cottage cheese and Vermont Cheese powder. They really had no cheese taste, but who cares. The rolls just melted in our mouths. Keeper recipe for sure!
  • star rating 10/01/2014
  • Ginny from Burlington, Kentucky
  • I made my dough in the bread machine and then oven baked it. It didn't rise as high as I would have liked because my bread pan was too big. (I will be buying a smaller loaf pan!) HOWEVER, the taste is great with the Tabasco adding a bit of heat. I only used 1/2 tsp. and that was plenty for me who doesn't like hot, spicy stuff. The only thing that I would do differently next time is to toss the cheese into the flour as I grate it to prevent clumps. I bought a 3.25 oz. chunk of cheddar and it measured to 1 packed cup exactly. This sounds like a great bread to go with soup this winter. I wonder how it would be for grilled cheese sandwiches? Happy baking! Laurie@KAF
  • star rating 08/19/2014
  • Peter from San Francisco
  • This is the perfect cheesebread! Easy to make, yet hard to keep on hand. Better double the recipe ... trust me. :-) It's incredible toasted with butter!!
  • star rating 07/15/2013
  • DHodges from Mechanicsville, VA
  • Found this recipe on my bag of KAF. Decided to give it a try last week. It made an awesome loaf of bread. Great flavor. It rose beautifully. I did not use a bread machine - - all my hand. So easy and so delicious. Great for breakfast! Great for a fresh tomato sandwich.
  • star rating 05/23/2013
  • Marlene from Thessalon, Ontario
  • I saved this recipe from a KAF bag and finally made a loaf of it. I didn't modify the ingredients, combined it in my mixer and hand kneaded it. It turned out wonderful with such great flavor and quite moist. Really ramps up the flavor of a sandwich. I will definitely make again.
  • star rating 03/03/2013
  • Laurie from Upstate NY
  • This bread came out moist and delicious; I used the dough cycle of my bread machine, which includes the first rise, then took out the dough and formed the loaf, let rise again and baked. My husband and kids loved it! Using the bread machine made it extremely easy and quick to do, so I can make it during the week.
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