Crazy Dough Cheesy Bread is the ultimate comfort food, combining pillowy soft dough with a golden, cheesy crust that’s impossible to resist. Each bite offers a perfect balance of savory richness and melt-in-your-mouth texture, making it a crowd-pleaser for any occasion. With just 1 hour of prep and 45 minutes of baking, this recipe delivers restaurant-quality results right from your kitchen.
The aroma of freshly baked bread, infused with buttery garlic and gooey cheese, will fill your home with warmth and anticipation. Whether served as a side or the star of the table, this bread’s crispy edges and soft, cheesy center create a sensory experience you’ll want to savor again and again.
Ingredients for Crazy Dough Cheesy Bread
- 1 batch of Crazy Dough (prepared and proofed)
- 1 cup (3oz/90g) grated cheddar cheese (sharp cheddar works best, but any melting cheese will do)
Step-by-Step Instructions
- Once the Crazy Dough has proofed and been knocked back, transfer it onto a lightly floured surface.
- Divide the dough into two balls to make 2 smaller loaves or use the whole batch for one larger loaf.
- Gently knead 2/3 of the grated cheese into the dough until it’s evenly distributed.
- Transfer the dough into a lightly greased loaf tin and sprinkle the remaining cheese on top.
- Loosely cover the tin with plastic wrap and a tea towel. Set it aside in a warm spot to proof for a second time. This should take 45 minutes to 1 hour.
- After the second proofing, preheat the oven to 400°F (200°C).
- Bake the loaf for 40-45 minutes, or until the bread has a golden brown crust.
- Remove from the oven and let it cool for 10 minutes. Run a knife along the edges to loosen the bread, then gently lift it out of the tin.
- Allow the bread to cool fully before slicing. Serve warm with butter, toasted for breakfast, or use it to make sandwiches. Enjoy!
Cheesy Bread Serving Suggestions
This Crazy Dough Cheesy Bread is incredibly versatile! Serve it warm with a dollop of garlic butter or a drizzle of olive oil for a simple yet indulgent treat. It’s perfect alongside soups, stews, or a fresh salad. For breakfast, toast a slice and top it with avocado or a fried egg for a hearty start to your day.
Storage and Reheating Tips
Store your cheesy bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes, or toast individual slices for a quick and crispy snack. For longer storage, slice the bread, wrap it tightly, and freeze for up to 3 months.
Recipe Variations to Try
Switch up the flavors by using mozzarella or pepper jack cheese instead of cheddar. Add a kick with chopped jalapeños or a sprinkle of red pepper flakes. For a savory twist, mix in cooked bacon bits or sun-dried tomatoes into the dough before baking. The possibilities are endless!
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the crazy dough the night before and let it proof in the fridge overnight. In the morning, bring it to room temperature, add the cheese, and proceed with the recipe. You can also use pre-shredded cheese to skip the grating step and save a few extra minutes.
Equipment Guidance for Perfect Results
Use a non-stick loaf tin or line your tin with parchment paper to ensure easy removal of the bread. A bench scraper is handy for dividing the dough, and a digital thermometer can help you check if the bread is fully baked (internal temperature should be 190°F/88°C).
Crazy Dough Cheesy Bread
Ingredients
- 1 recipe Crazy Dough
- 1 cup grated cheddar cheese 3oz/90g
Instructions
- Once crazy dough had proofed and knocked back remove from the bowl and transfer onto a lightly floured surface.
- Divide the dough into two balls to make 2 loafs of bread or use the whole recipe for one larger loaf.
- Gently knead 2/3 of the grated cheese into the dough until evenly distributed.
- Transfer the dough into a lightly greased loaf tin and top with the remaining cheese.
- Loosely cover with plastic wrap and a tea towel then set the loaf tin aside in a warm spot to proof for a second time. This should take 45 minutes to an hour.
- After the second proofing preheat the oven to 400oF (200oC).
- Pop the loaf tin into the oven and bake for 40-45 minutes or until the bread has a golden brown crust.
- Remove from the oven and allow to cool for about 10 minutes before before running a knife along the outside of the bread to loosen.
- Gently lift the loaf out of the tin and allow to cool fully before slicing.
- This is a delicious bread served warm and spread with butter, toasted and eaten with breakfast, or served cold and made into a sandwich! Enjoy!
