The Heart of the Loaf
That sourdough starter is like a little friend. You have to wake it up with a good meal. I love watching it get all bubbly and alive. It means your bread will be happy and rise well.
This recipe uses milk and an egg. They make the bread soft and rich. It feels like a warm hug from the inside. What is your favorite smell when you walk into a kitchen? Mine is bread baking.
A Little Kitchen Magic
Mixing this dough is my favorite part. You add the butter in chunks. The mixer turns it all smooth and shiny. It’s like magic.
You have to be patient for the “windowpane test.” Stretch a little dough between your fingers. If you can see light through it, you did it right. I still laugh at the first time I tried. My dough just made a hole. Practice makes perfect.
The Long, Slow Rise
Now, you let the dough rest. It needs a long nap, about 8 to 12 hours. This slow rise is what gives sourdough its special taste. It matters because good things take time.
You can even let it sleep in the fridge. This makes the flavor even deeper. It’s a good lesson. Sometimes, waiting makes everything better. Do you have a food that tastes better the next day? My stew always does.
The Cheesy Secret
Here comes the fun part. You roll the dough out and cover it with cheese. Use a good cheddar. Roll it up very tight so the cheese stays inside.
Fun fact The way you twist the two halves together makes the bread look so pretty. It also creates little pockets for the cheese to melt. Doesn’t that smell amazing? This step matters because sharing beautiful food brings people joy.
Almost There
The last rise is shorter. You just wait for the loaf to get puffy. Then, into the oven it goes. That golden-brown top is your sign of success.
Let it cool before you slice it. I know, it is hard to wait. But if you cut it too soon, the inside gets gummy. Trust me on this one. What is the hardest part of baking for you? Is it the waiting?
Why We Bake
This bread is more than food. It is a project you make with your own hands. You create something real and good to share.
Each slice is full of care. That is a wonderful feeling. It connects us to everyone who has ever baked bread before. Will you tell me about something you love to make for others?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Milk | 1 cup (244 g) | Can substitute with water |
| Active sourdough starter | 1/2 cup (113 g) | |
| Large egg | 1 | |
| Sugar | 1 tablespoon (12 g) | |
| Salt | 1 teaspoon (5 g) | |
| Garlic powder | 1 teaspoon (3 g) | |
| Flour | 3 cups (420 g) | |
| Butter | 4 tablespoons (56 g) | Softened |
| Shredded cheddar cheese | 2 cups | |
| Egg yolk (optional) | For egg wash | |
| Flaky salt (optional) | A bit | For sprinkling |
My Cheesy Sourdough Story
My grandson Leo calls this my magic bread. I love that. It is not really magic, of course. It is just patience and a happy, bubbly starter. That starter is like a little pet. You have to feed it and care for it. I still laugh at the time I forgot to feed mine. It looked so sad and flat. So, let us make sure yours is bubbly and ready to go.
This recipe is a labor of love, but so worth it. The smell in your kitchen will be amazing. It reminds me of my own grandma kitchen. She always had a loaf cooling on the counter. Ready to make some memories of your own? Let us begin.
How to Make Savory Sourdough Loaf with Cheese
Step 1: First, check on your sourdough starter. It should be active and bubbly. If not, feed it and wait. This can take 4 to 12 hours. Also, take your butter out now. It needs to get soft on the counter. (A hard-learned tip: Cold butter just will not mix in right. Trust me on this!).
Step 2: Now, let us get our dough started. Put the milk, starter, egg, sugar, salt, and garlic powder in a bowl. I use my stand mixer, but a strong arm works too! Turn it on low. Slowly add the flour, one cup at a time. Then, turn the speed up to medium.
Step 3: Time for the softened butter. Add it in chunks. Let the mixer run for about 10 minutes. The dough will become smooth and shiny. To test it, stretch a small piece. Can you see light through it without it tearing? That is the windowpane test. You did it!
Step 4: Put your lovely dough in a greased bowl. Cover it with a lid or plastic wrap. Now, we wait. Let it rise at room temperature for 8 to 12 hours. It will grow so big! This long, slow rise gives it that wonderful sourdough flavor. What is your favorite thing to do while you wait for dough to rise? Share below!
Step 5: The next day, roll the dough out into a rectangle. Do not be shy with the flour if it sticks. Now for the fun part! Sprinkle all that cheddar cheese evenly over the top. Roll it up very, very tightly. We do not want any cheese escaping.
Step 6: Here is a fun trick. Cut the roll in half lengthwise, but do not cut all the way through. Twist the two pieces together like a braid. It looks so pretty! Tuck the ends under and place it in your loaf pan. Cover it with a towel and let it rise again for a few hours.
Step 7: Preheat your oven to 350°F. If you like, brush the top with an egg wash. A sprinkle of flaky salt makes it extra special. Bake for 45 minutes until it is golden brown. Does not that smell amazing? Let it cool before you slice it. I know, it is hard to wait!
Cook Time: 45 minutes
Total Time: 12-18 hours (includes rising)
Yield: 1 loaf
Category: Baking, Bread
Three Tasty Twists to Try
This bread is wonderful as it is. But sometimes, it is fun to change things up. You can add so many different fillings. My neighbor gave me this idea. Here are a few of my favorite twists.
Everything Bagel Style: Mix the cheese with everything bagel seasoning. It gives it a delicious, savory crunch.
Jalapeño Popper: Add chopped jalapeños and a bit of cream cheese with the cheddar. It has a little spicy kick!
Herb Garden Delight: Use mozzarella cheese and mix in fresh chopped basil and oregano. It tastes like summer.
Which one would you try first? Comment below!
How to Serve Your Beautiful Loaf
This bread is the star of the show. A warm slice, slathered with soft butter, is pure happiness. For a full meal, I love to serve it with a big bowl of tomato soup. The two are best friends. A simple green salad on the side is perfect, too.
What should you drink with it? A cold glass of apple cider is lovely. For the grown-ups, a pale ale pairs beautifully with the cheese. It is a wonderful combination. Which would you choose tonight?
Keeping Your Cheesy Sourdough Fresh
This loaf is best the day you bake it. But it keeps well for days. Just wrap it tightly in foil. You can store it on the counter for two days.
For longer storage, freeze it. I slice the whole loaf first. Then I wrap the slices in plastic wrap. This way I can pull out one piece for toast. It saves the whole loaf from going stale.
I once gave a frozen loaf to my grandson. He forgot it for a month. He texted me, “Grandma, it was still perfect!” Batch cooking matters. It means a warm, homemade treat is always close by. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Bread Troubles
Is your dough too sticky? Just add one tablespoon of flour at a time. Too much flour makes bread tough. This matters for a soft, chewy texture.
Did your bread not rise? Your starter might not be active enough. I remember when my starter was lazy. I learned to always check for bubbles first. A strong starter gives you a light, airy loaf.
Is the cheese leaking out? Your dough was probably too warm. Chill the dough before you roll it. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?
Your Quick Bread Questions Answered
Q: Can I make this gluten-free?
A: Yes, use a good gluten-free flour blend. The texture will be a bit different.
Q: Can I make the dough ahead?
A: Absolutely. Let it do its first rise in the fridge overnight.
Q: What cheese can I swap for cheddar?
A: Gouda or Monterey Jack are wonderful. Use what you love.
Q: Can I double the recipe?
A: You can. Just be sure your mixer can handle the larger amount.
Q: Is the egg wash necessary?
A: No, but it gives the crust a lovely golden shine. Which tip will you try first?
A Final Word From My Kitchen
I hope you love baking this cheesy bread. The smell filling your kitchen is pure joy. It reminds me of my own grandmother’s house.
Fun fact: The holes in sourdough are from the gas the starter makes! I would be so happy to see your creation. Sharing food is sharing love. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Savory Sourdough Loaf with Cheese
Description
A delicious and cheesy sourdough loaf, perfect for a savory treat.
Ingredients
Instructions
- Feed sourdough starter 4-12 hours before starting. The starter should be active and bubbly. Take out butter and place it at room temperature.
- In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.
- Add in chunks of softened butter and mix until smooth and glossy. Mix until it pulls away from the sides of the mixing bowl and is smooth and elastic, about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
- Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.
- Optional step: If you cannot bake right away, you can stick the dough in the fridge (covered) for a few hours before proceeding to the next step.
- Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.
- Sprinkle cheese evenly over the dough.
- Roll VERY tightly so the cheese does not fall out. If the dough is too warm, it will be difficult to shape. If that is the case, pop it in the fridge for 30 minutes to an hour to cool it down.
- Cut in half lengthwise, leaving about 1-2 inches uncut at the top.
- Twist the dough together and pinch the ends.
- Transfer to a parchment-lined or a greased loaf pan.
- Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Keep an eye on it.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Optional step: Brush with egg wash and sprinkle with flaky sea salt.
- Bake for 45 minutes. The top should be golden.
- Allow to cool. Slice and serve.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise. The long fermentation time is key to developing flavor.