Randy Chandler
Sourdough bread is a popular dish with a tangy flavor and a soft, fluffy texture. The addition of cheese creates a whole new dimension of flavor and texture, with the creamy saltiness of cheese pairing perfectly with the tanginess of sourdough. Many variations of cheese sourdough bread exist, including three-cheese sourdough, cheese and garlic sourdough, and sharp cheddar sourdough. These recipes can be made with different types of cheese, such as cheddar, mozzarella, or pepper jack, and techniques such as adding cheese cubes after bulk fermentation or using shredded cheese. The bread can be baked at home, with recipes available from sources like Farmhouse on Boone, Amy Bakes Bread, Lavender and Lovage, Poetry & Pies, and Averie Cooks.
| Characteristics | Values |
|---|---|
| Bread type | Sourdough |
| Cheese type | Cheddar, mozzarella, pepper jack, or other sharp cheeses |
| Dough preparation | Roll tightly to prevent cheese from falling out; use cold dough for easier handling |
| Milk | Whole milk or water |
| Starter | Active sourdough starter, fed 4-12 hours before and bubbly |
| Cheese form | Shredded, grated, or cubed |
| Baking technique | Bake until golden and melty |
| Texture | Soft, fluffy, moist, chewy, or crusty |
| Flavor | Tangy, salty, or garlicky |
| Recipe source | Various websites and blogs |
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What You'll Learn
Cheese and garlic sourdough
Ingredients
- Sourdough starter
- Milk (preferably whole milk)
- Reduced-fat Cheddar cheese (block, not pre-shredded)
- Garlic
- Butter
- Chives
- Salt
Optional Ingredients
- Other types of cheese such as mozzarella, pepper jack, Fontina, pecorino romano, or parmesan
- Fresh herbs such as parsley, basil, or thyme
- Olive oil
Method
- Prepare the sourdough starter 4-12 hours before starting the recipe so that it is super bubbly.
- Roll out the dough tightly, ensuring it is not too warm, otherwise, it will be difficult to roll. If the dough is too warm, place it in the fridge for 30 minutes to an hour to cool down.
- Shred the block of Cheddar cheese and add it to the dough, being careful not to let the cheese fall out.
- Prove the dough overnight in a cool place to achieve more \"sourdough holes\" and a chewy texture.
- Bake the bread in the morning for a freshly baked loaf for breakfast.
- Slice the bread and spread butter, garlic, and chives on top. Alternatively, mix these ingredients in a bowl and spread the mixture onto the bread.
- Sprinkle shredded cheese on top of the slices.
- Bake the slices in the oven at 400°F (204°C) for 15-20 minutes or until the cheese is melted and golden brown.
- Serve immediately and enjoy!
Tips
- Use reduced-fat Cheddar cheese instead of regular Cheddar, as the high fat content of regular Cheddar can make the loaf very wet and oily.
- If you prefer a stronger garlic flavour, use freshly minced garlic cloves instead of roasted garlic or garlic powder.
- For a vegan option, substitute vegan butter and cheese or omit the cheese altogether.
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Three cheese sourdough
If you're looking for a cheesy treat, three-cheese sourdough bread is a delicious option. This bread is an indulgent twist on a classic sourdough recipe, with a crisp, cheesy crust and a soft, fluffy texture. The process of making this bread is an art, and the end result is a crowd-pleaser that is perfect for any meal or occasion.
The key to a successful three-cheese sourdough is in the preparation and the ingredients. Firstly, it is important to use an active or ripe sourdough starter, which should be bubbly and doubled in size with a mild sour aroma. This is essential to achieve the right flavour and texture. For the cheese, a combination of shredded hard cheeses with strong flavours works best. A recommended trio includes Parmesan, Gruyere, and sharp Cheddar cheese, but you can also experiment with other favourites like mozzarella, pepper jack, or feta.
When preparing the dough, it is crucial to roll it tightly to prevent the cheese from falling out. If the dough becomes too warm and difficult to manage, a quick fix is to pop it in the fridge for 30 minutes to an hour to cool it down. This step ensures the dough is easier to work with. It is also important to note that some cheeses may lose their flavour or change their texture when baked, so using sharper cheeses can help compensate for this. Additionally, reduced-fat cheese is preferable to regular Cheddar, as the latter has a high fat content that can make the loaf wet and oily.
Three-cheese sourdough bread is a versatile recipe that can be adapted to your preferences. You can add in ingredients like bacon, pepperoni, or even fresh jalapeños for a spicy kick. This bread is perfect as a side for dinner, an appetizer, or as the base for a grilled cheese sandwich. It can be served warm or toasted, and its versatility extends to being a delicious breakfast option when paired with eggs or enjoyed as toast.
Whether you're a seasoned baker or a beginner, three-cheese sourdough bread is a fun and rewarding recipe to try. With its golden, cheesy crust and soft interior, it's a treat for both the eyes and the taste buds. So, get your oven mitts ready and prepare to indulge in the ultimate cheesy bread experience!
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Sharp cheddar sourdough
Ingredients
- Sharp cheddar cheese
- Active sourdough starter
- Milk
- Flour
- Honey
- Salt
- Water
Method
To make this bread, you will need a large mixing bowl, a bench scraper or dough whisk, a banneton or proofing basket, parchment paper, a razor blade or bread lame, and a thermometer. Firstly, cut the sharp cheddar into small rectangles. This shape ensures that the cheese is not overwhelming to chew and does not cause problems with the shaping of the dough.
Next, mix your active sourdough starter with water until it loosens up and starts to dissolve. Then, add the honey, flour, milk, and salt, and mix using a wooden spoon or dough whisk. Once the dough starts to come together and becomes difficult to mix, use your hands to mix it thoroughly. The dough should be slightly sticky, so make sure it is well combined, then let it rest for about 10 minutes. Cover the dough, then lift the side and fold it over the top, pushing down.
Finally, roll the dough tightly to ensure the cheese doesn't fall out. If the dough is too warm, place it in the fridge for 30 minutes to an hour to cool it down. Bake the dough until it is golden and melty, with pockets of slightly melted cheese throughout the loaf.
Variations
There are many variations of this bread that you can try. For a spicy kick, add jalapeños and chilli peppers to your dough. Alternatively, add herbs such as rosemary, sage, and chives, or garlic for extra flavour. You can even add other types of cheese, such as mozzarella or pepper jack, for a three-cheese sourdough.
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Cheese and onion sourdough
There are a variety of recipes for cheese and onion sourdough, which is also known as Jarlsberg cheese onion bread. This bread is baked with a combination of onions, cheese, and dough. The process of making this bread involves preparing the dough, adding the cheese and onions, shaping the loaf, and baking it.
To make the dough, you will need a mixture of flour, water, and salt. The type of flour can vary depending on your preference, ranging from bread flour to whole wheat flour, or a combination of both. You can also add other ingredients such as Italian herbs or wheat germ to enhance the flavour and nutrition of the dough. The dough is typically allowed to rest or ferment for a period of time before adding the cheese and onions.
For the cheese and onion component, you can use a variety of cheeses, such as Asiago, Parmesan, Cheddar, or a combination of semi-hard cheeses. The onions can be caramelized by slowly cooking them with butter and olive oil until they reach your desired level of browning. You can also make your own onion jam or purchase a pre-made one to add to the dough. The amount of cheese and onions added can be adjusted to your taste preferences.
Once the dough is ready, it's time to shape the loaf. The dough is typically spread out into a long disk or a rectangle, and then the cheese and onions are sprinkled or spread on top. The dough is then folded over itself to enclose the fillings. After that, the loaf can be shaped by folding the sides in and turning it upside down to create a tight boule. The shaped dough is then placed in a banneton or a loaf pan, covered, and allowed to rise in the refrigerator overnight.
Finally, the bread is baked in a preheated oven, typically at a high temperature of around 500 degrees Fahrenheit. The bread may be baked in a Dutch oven, with the lid on for a portion of the baking time and then uncovered to allow the bread to brown. The baking time can vary depending on the recipe, but it typically ranges from 25 minutes to 35 minutes. Once the bread is baked, it should be allowed to cool before slicing and serving.
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Sourdough cheese bread recipe without starter
If you're looking for a sourdough cheese bread recipe without a starter, look no further! This recipe uses Greek yoghurt and sour cream to ferment the dough, giving it that signature sourdough tang without the need for a starter. The longer you let the dough rise, the more it will taste like sourdough.
Ingredients
- 17.6 ounces (500 grams) plain unsweetened Greek yoghurt with active cultures
- 1/2 to 1 cup sour cream or Greek yoghurt (lite versions are okay)
- 4 ounces (113 grams) cheddar cheese, diced into 1/2-inch cubes
- 3 cups (375 grams) bread flour (preferably a higher protein content)
- 1 teaspoon salt
- 1/4 ounce (7 grams) yeast
Method
- In a stand mixer fitted with a dough hook, combine the flour, Greek yoghurt, 1/2 cup sour cream, salt, and yeast.
- Turn the mixer on low speed and knead the dough for about 5 to 7 minutes. You can also do this by hand, which will take about 7 to 10 minutes.
- Let the dough rise for at least 6 hours. The longer it rises, the more pronounced the sourdough flavour will be.
- After rising, stuff the dough with cheese and let it rise again for at least 1 hour.
- Preheat the oven to 450°F (230°C).
- Bake for 25 minutes with the oven lid on.
- Remove the lid and bake for an additional 20 minutes, or until the bread is fully baked.
- Allow to cool before slicing and serving.
Tips
- If your dough is too sticky, place it in the fridge for 30 minutes to an hour to make it easier to handle.
- Make sure to roll the dough tightly after adding the cheese so that it doesn't fall out during baking.
- You can use any type of cheese you like, but sharper cheeses tend to work better as they retain their flavour during baking.
Variations
- For a pull-apart bread, slice a loaf of sourdough bread, stuff the slices with mozzarella and Asiago cheese, and bake until the cheese is melted.
- For a garlic bread, slather the sliced sourdough with garlic butter before stuffing with cheese.
- For a nuttier flavour, try using whole wheat flour or a combination of whole wheat and whole grain flour.
- For a softer texture, use all-purpose flour.
Enjoy the delicious taste of homemade sourdough cheese bread, without the hassle of a starter!
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Frequently asked questions
Cheese ardough is a type of bread made by adding cheese to sourdough.
You can find recipes for cheese ardough on websites such as Farmhouse on Boone, Lavender and Lovage, Poetry & Pies, The Fresh Loaf, and Averie Cooks.
You can use a variety of cheeses such as cheddar, mozzarella, or pepper jack. It is recommended to use shredded or grated cheese and to avoid pre-shredded cheese, as it often contains additives.
You can add cheese to the dough during the stretch and folds, or after the bulk fermentation when shaping the dough. You can also experiment with adding cheese at different stages for varied results.
Cheese ardough offers a unique combination of flavours and textures, bringing a soft and fluffy texture to the bread. It also has more vitamins and minerals than regular bread due to the fermentation process, making it easier to digest.
