French Cheese Bread Recipe
The French Cheese Bread recipe combines the rich, savory flavors of melted cheese with a soft, airy bread. With a crispy golden crust and tender interior, it's perfect for serving alongside soups, salads, or as a delicious snack. This easy-to-make bread is a delightful twist on traditional French loaves.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Measuring spoons and cups
- Baking sheet
- Parchment paper or silicone mat
- Grater (for cheese)
- Kitchen towel (optional)
Ingredients
- 5 loaves 5 lbs. French bread, unsliced
- 2 1/2 tsp. dried basil
- 5 cups 40 oz. whole milk
- 2 1/2 cups grated Parmesan cheese
- 5 cups shredded mozzarella cheese
- 2 1/2 tsp. Italian seasoning
- 1 1/4 cups grated Gruyère or cheddar cheese
- 5 tablespoons chopped fresh parsley optional, for garnish
- 1 2/3 cups mayonnaise
- 20 slices bacon crisply cooked and crumbled (optional)
- 5 Tbsp. chopped fresh chives
- 10 Tbsp. minced green onion
Instructions
- Preheat the oven to 350°F (175°C). Slice the French loaves into 1-inch thick slices, but leave the slices still attached at the bottom, so it forms a loaf you can pull apart later.
- In a large mixing bowl, combine the whole milk, grated Parmesan cheese, shredded mozzarella cheese, grated Gruyère or cheddar cheese, dried basil, Italian seasoning, mayonnaise, crumbled bacon (optional), chopped fresh parsley (optional), chives, and minced green onions. Stir until everything is well combined.
- Gently spread the cheese mixture between the slices of bread, making sure to fill every crevice. You may need to use a spoon to help push the mixture between the slices.
- Once the bread is fully coated, wrap each loaf tightly in aluminum foil. Place the wrapped loaves on a baking sheet.
- Bake the bread in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Once baked, carefully remove the foil and garnish with fresh parsley (optional) before serving.
- Pull apart slices of the cheesy, flavorful bread, and enjoy with your guests!
Notes
1. Avoid Over-Kneading: While it’s important to knead the dough to develop the gluten, be careful not to overdo it. Over-kneading can result in a dense, tough texture. Aim for a soft, elastic dough for the best outcome.
2. Customize the Cheese: Feel free to experiment with different types of cheese based on your preferences. Sharp Cheddar, Gruyère, or Gouda all work wonderfully in this bread. Just make sure to use a mix of cheeses for a variety of flavors and textures.
3. Ensure Proper Yeast Activation: Make sure the water is not too hot when activating the yeast. If the water is too hot, it can kill the yeast, preventing the dough from rising properly. Aim for a temperature of around 110°F (43°C) for optimal yeast activation.
4. Let the Dough Rise Fully: Be patient during the rising process. Let the dough rise until it has doubled in size, which usually takes about an hour. Skipping this step or rushing it can result in denser bread with less fluffiness.