Kick your regular sourdough loaf up a notch by creating this impressive and super simple sourdough cheese bread loaf! It is not only a delight to the eyes, but a treat to the tastebuds as well. Using your preferred amount of cheese, you can decide to overload with gooey ribbons of cheese throughout, or use only a modest amount and have your sourdough cheese bread speckled with a surprising hit of cheddar.
A true testament to the resourcefulness of sourdough, and a must-try for bread enthusiasts seeking a flavorful twist on the traditional loaf. This artisanal bread begins with a tangy depth of sourdough discard, and closes the deal with that sharp cheddar tang.
From the golden-brown crust, with chewy bits of cheddar, to the tender interior, every bite is a cheese lovers dream. Serve sourdough cheese bread alongside chicken noodle soup, toast it and lather on the butter, or elevate your next grilled cheese sandwich. There are so many ways to dress it up or simplify it. My favorite? Avocado toast. You can thank me later 😉
This recipe for beautiful sourdough cheese bread can be made in one large Pullman pan, or 2 standard loaf pans. The Pullman pan gives you lovely tall slices of bread, whereas a standard loaf pan delivers a more modest slice of bread.
No matter what size of pan you decide on, you are going to end p with a super satisfying cheese bread made from sourdough discard!
Storage:
I love to freeze freshly baked bread — just make sure it has cooled to room temperature first. Simply slice the loaf and place in a ziploc bag. When you are ready to eat, all you have to do is pull as many slices from the freezer and toast them or warm them in the microwave. If you make lunches at night for the kids, you can also take the frozen piece of bread and put it into a sandwich bag and leave to thaw in the fridge over night. It’ll be perfect for lunch the next day!
This way, I always have a stash of homemade bread at my house! Yum!
If you are a visual person, here is a short video to watch how I make the twist shape for this loaf!
The process: how to achieve beautiful sourdough cheese bread
Follow steps 1-5 below. Prepare the dough of your sourdough cheese bread the same as the regular recipe here.
Step 6- Shred your cheese and sprinkle to cover the dough rectangle.
Slice down the center, lengthwise, while leaving about 1/2 inch at the top, and create two separate strands. Wrap one strand over the other until you have a nice twist like this.
Remove from pan and place on wire rack to cool down!
Things that helped in the kitchen for this recipe, and can help you too:
- To make tall square based sliced bread, Pullman Pans – amazon -the 2 pack is handy if you ever wanted to double this recipe.
- Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.
- wire racks, amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods!
- A container to watch and track your dough rise, and the lid both on amazon. It is beyond me why they don’t sell the container and lid together.
- The best serrated bread knife, 10 inches so it’s perfect for large loaves. Don’t forget the protective cover to store it! (Amazon)
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉
Recipe for Sourdough cheese bread made from discard:
Recipe for Beautiful Sourdough Cheese Bread [made from discard]
Ingredients
- 100 grams sourdough discard (unfed starter)
- 250 grams water at room temperature
- 510-550 grams all purpose flour or bread flour*
- 7 grams instant yeast
- 10 grams sea salt
- 20 grams granulated sugar
- 50 grams butter softened/melted
- 2-4 cups shredded sharp cheddar cheese (your preferred cheese level!)
- avocado oil spray, as needed for pan (or other neutral oil spray or butter)
Instructions
- In the bowl of your stand mixer, combine sourdough discard, water and 510 g flour. Before setting the mixing bowl on the stand mixer, hold the dough hook and stir to combine. Then, attach the bowl and dough hook, and mix these ingredients on speed 2-3 until it turns into a dry ball of dough (about 30-60 seconds.)
- Cover with a kitchen towel and let dough rest for 30 minutes, in the meantime measure out the remaining ingredients.
- After 30 minutes, add in yeast, salt, sugar, and butter. Continue kneading on stand mixer for 5-10 minutes. Add in flour a tablespoon or two at a time until dough comes together and butter no longer is seen and is fully incorporated.
- Kneading is complete when you have a smooth ball of dough that generally swirls along staying attached to the dough hook. Turn off mixer, remove dough and shape into a smooth ball. Gently poke/push the dough in with a finger and watch for it to spring back. If it pops back quickly it is a good sign the dough is done kneading.
- Place dough in a greased, clear container, or any container that will be easy to recognize it has doubled in size. I prefer to use this one, with the numbers. Rise until at minimum doubled in size (approximately 1.5-2 hours, depending on how warm your house is.) Instant yeast will make it rise quickly so keep an eye on it!
- After it has doubled in size, remove to the counter and flatten and stretch the dough with your hands until it makes a large rectangle. Sprinkle shredded cheddar cheese evenly to cover the entire rectangle of dough. From the length of one side, roll dough tightly, tucking and rolling as you go along the entirety of the rectangle (as if you were rolling cinnamon roll dough, you’ll see the spiral once rolling is complete.)
- Using a sharp large knife, start a cut 1 inch from the top of the length of the dough, continue cutting along the length of the rolled dough, right down the middle. Cut all the way through so you have two separate pieces of dough, while attached at the top still. Loop one length of the dough over the other and continue wrapping around until you have a beautiful swirled effect that will fit your pan.
- I use the 13x4x4 USA pullman loaf pan, but you can use whatever large loaf pan you prefer! Once it is your desired shape and size, tuck the rough ends under and place into a greased loaf pan, cheesy swirl side facing up.
- Allow to rise for another 45-60 minutes approximately, until once again doubled in size. Watch closely in this final rise, as you will want to preheat your oven when it looks like it is nearly risen.
- Place in preheated 350°F oven, and bake for 50-55 minutes, until internal temperature reaches 190°- 210°. Remove to wire rack immediately to allow to cool. Try not to cut the warm bread, I know it is tempting but it is best to let it cool for many reasons.
- You’re done, you did it!!!
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