Golden Cheese Bread with Fresh Yeast and Herbs
Layered pull-apart cheese bread made with fresh yeast, combining three tiers of soft dough balls brushed with melted butter and topped with shredded cheese. Mixed herbs (oregano, rosemary, thyme, basil) and Parmesan add depth. Baked until golden with a crispy exterior and melted cheese finish.
Ingredients
- 3 ¼ cups all-purpose flour
- all-purpose flour, for dusting(optional)
- ½ oz fresh yeastinstant dry yeast7g or 2 tspbaking
reduces moisture slightly, adjust liquid if needed
- 1 ¼ cups milk, warm
- 1 tablespoon olive oil
- 1 tablespoon Parmesan, grated
- 1 tablespoon mixed herbs, oregano, rosemary, thyme, basil
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 ¾ tbsp butter, melted
- 2 ¼ cups cheese, shredded emmental, cheddar, or mozzarella, or combination
Instructions
- 1
Mix warm milk, fresh yeast, sugar, and 150g flour in a bowl. Cover with a cloth and let rest 10-15 minutes.
- 2
Sift remaining flour into the spongy mixture. Add salt, Parmesan, olive oil, and mixed herbs.
- 3
Knead until smooth and elastic. Let rest in a warm place 40 minutes, then knead again.
- 4
Divide dough into three equal portions and cut each into 15-18 pieces.
- 5
Grease or line a 1-liter loaf pan or rectangular cake pan with baking paper.
- 6
Form pieces from the first portion into balls. Arrange in the pan base with some space between. Brush with melted butter and sprinkle with shredded cheese.
- 7
Form balls from the second portion and layer over the first. Brush with oil and generously sprinkle with cheese.
- 8
Form balls from the third portion and layer on top. Brush with oil only. Reserve remaining cheese.
- 9
Let rest in a warm place 40 minutes to 1 hour, or place in a preheated 104°F oven.
- 10
Bake in a preheated 350°F oven for 35 minutes. Cover with foil if browning too quickly.
- 11
Sprinkle with reserved cheese and return to oven 2-3 minutes to melt.
- 12
Serve hot for tearing.
Tips
Form dough balls loosely; uniform size and perfect shape are not necessary.
Warm place for resting can be a proofing box or oven set to 40°C.
Cover bread with foil if it browns too quickly before the 35-minute mark.
Good to Know
Store in an airtight container at room temperature up to 2 days. Reheat gently in a warm oven.
Prepare dough through second kneading and refrigerate up to 12 hours. Bring to room temperature before forming balls and proceeding with layering and final rests.
Serve warm, pulled apart into individual balls, as a table centerpiece for casual family dining or alongside soups and stews.
Common Mistakes
Skip the second kneading after the first 40-minute rest to avoid a dense crumb.
Use cold milk or skip the initial 10-15 minute sponge rest to prevent proper yeast activation.
Omit the foil covering during baking to avoid burnt exterior before cheese melts.
Pack dough balls too tightly in the pan to prevent insufficient rise and dense texture.
Substitutions
Dairy-Free Swaps
higher melting point, nuttier flavor