Delicious Cheese Bread For Breakfast! Never Buy Bread Again: The Easiest Daily Recipe

Ingredients

• 2 tsp Active Dry Yeast (dry yeast)
• 2 tsp Granulated Sugar (helps activate yeast)
• 200 ml Warm Water (lukewarm, about 40°C)
• 200 ml Beer (any lager, room temperature)
• 1 tsp Salt (kosher or table salt)
• 60 ml Olive Oil (extra‑virgin, 1/5 glass)
• 600 g Bread Flour (high‑protein flour, approx 4 cups)
• 100 g Hard Cheese (cheddar or similar, grated)
• 100 g Unsalted Butter (room temperature, divided into 12 pieces)
• 2 tbsp All‑Purpose Flour (for dusting the work surface)

Instructions

1. Activate Yeast

   Combine 2 tsp dry yeast, 2 tsp sugar, and 200 ml warm water in a mixing bowl. Stir gently, cover, and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dough

   Add 200 ml beer, 1 tsp salt, 60 ml olive oil, and 600 g bread flour to the yeast mixture. Knead by hand or with a stand mixer for about 10 minutes until smooth and elastic. If the dough feels too sticky, sprinkle in a few extra tablespoons of flour.

   Time: PT10M

3. First Rise

   Cover the bowl with a kitchen towel or plastic wrap and place in a warm spot for 45 minutes, or until the dough has roughly doubled in size.

   Time: PT45M

4. Prepare Fillings

   While the dough rises, grate 100 g hard cheese and set aside. Divide the risen dough into 12 equal pieces. Cut the 100 g butter into 12 small pats, one for each dough piece.

   Time: PT5M

5. Assemble Layers

   Take three dough pieces for each bread. On the first piece, spread a pat of butter, then sprinkle a third of the grated cheese. Place the second dough piece on top, repeat butter and cheese, then finish with the third piece. Press gently to seal the edges.

   Time: PT5M

6. Shape and Flatten

   Lightly dust your work surface with flour. Gently roll or pat each assembled stack into a round disc about 1 cm thick.

   Time: PT5M

7. Cook First Side

   Heat a skillet over low heat. Place one flattened bread in the pan, cover with the lid, and cook for 5 minutes.

   Time: PT5M

   Temperature: low heat

8. Flip and Cook Other Side

   Remove the lid, flip the bread, cover again, and cook another 5 minutes on low heat.

   Time: PT5M

   Temperature: low heat

9. Finish and Serve

   Check the bread: the crust should be golden and the cheese fully melted. If the interior is still raw, continue cooking on low heat or finish in a pre‑heated oven at 180 °C for 20‑25 minutes. Serve warm.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

312

Protein

7 g

Carbohydrates

33 g

Fat

14 g

Fiber

2 g