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

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Warm Water: Additional warm milk
• Instead of Beer: Additional warm water, Apple cider
• Instead of Salt: Sea salt
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Bread Flour: All‑purpose flour (adds a bit less gluten), Whole‑wheat flour (half‑half for a nuttier flavor)
• Instead of Hard Cheese: Gruyère, Swiss cheese
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of All‑Purpose Flour: Cornstarch

Equipment Needed

• Mixing Bowl
• Measuring Cups and Spoons
• Grater
• Skillet
• Lid for Skillet
• Oven (optional)
• Rolling Pin or Hands (optional)
• Kitchen Towel or Plastic Wrap
• Spatula (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly (warm water, not hot).
• Kneading until the dough is smooth and elastic.
• Ensuring the dough rises enough (45 min).
• Pressing butter into the dough to avoid tearing.
• Cooking on low heat to melt cheese without burning the crust.

Chef Tips from the Video

• Use a lager beer for a subtle sweetness that complements the cheese.
• Room‑temperature butter creates distinct buttery layers without breaking the dough.
• Covering the skillet acts like a mini‑oven, steaming the bread for a tender crumb.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; reheat in oven.

Room temperature: Best eaten same day; can sit uncovered for up to 1 day.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated; bring to room temperature before shaping.
• Assembled breads freeze well; bake from frozen at 180 °C for 30 minutes.

Frequently Asked Questions