2 ½ Hour Cheesy Garlic Artisan Bread
There are few things better than pulling a crusty loaf of homemade bread out of the oven — unless that loaf is filled with cheddar and Parmesan and brushed all over with garlic butter.
This 2 (& a Half) Hour Cheesy Garlic Artisan Bread is for the days when you want homemade bread but didn’t plan for homemade bread. There’s no sourdough starter, no overnight rise, and no need to start the day before. Active dry yeast gets this loaf from mixing bowl to table in about two and a half hours.
Sharp cheddar and Parmesan are folded right into the dough, with a little extra cheddar added on top before baking. Then, while the loaf is still hot, the entire thing — top and sides — gets brushed with fresh garlic butter. The result is a beautifully golden, crusty loaf with a soft, chewy center and plenty of cheesy, garlicky flavor.
Serve it alongside soup or pasta, add it to a snack board, or just tear off a piece and eat it standing at the kitchen counter. I fully support that option.
Makes 1 round loaf
Ingredients
1⅓ cups + 1 tablespoon warm water
1½ teaspoons honey
2¼ teaspoons active dry yeast
3¾ cups bread flour
1½ teaspoons fine salt
1 teaspoon garlic powder
1 cup freshly shredded sharp cheddar cheese, divided
½ cup freshly grated Parmesan cheese
For the Garlic Butter
2 tablespoons salted butter, melted
1 garlic clove, finely minced or grated
1 tablespoon finely chopped fresh parsley, optional
Flaky salt, optional
Instructions
Proof the yeast. Add the warm water and honey to a large mixing bowl and stir to combine. Sprinkle the active dry yeast over the water and let it sit for 5–10 minutes, until foamy.
Mix the dough. Add the bread flour, salt, and garlic powder. Mix with your hands or dough whisk if you have one until no dry flour remains and a sticky, shaggy dough forms. If it’s a little too stiff or the flour isn’t getting fully hydrated, add another tablespoon of warm water. Cover the bowl and let the dough rest for 10 minutes.
Set aside ¼ cup of the cheddar cheese for the top of the loaf. Sprinkle about half of the remaining cheddar and Parmesan over the dough. With damp hands, grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat, adding the remaining cheese as you work your way around the dough. Complete about 4–6 folds.
Let the dough rest for 5 minutes, then complete another set of 4–6 stretch-and-folds. You should notice the dough becoming smoother, stronger, and easier to handle.
Cover the bowl and let the dough rise in a warm place for 40–45 minutes, or until noticeably puffy and about 1½–2 times its original size.
While the dough rises, place a Dutch oven with its lid inside the oven and preheat to 450°F.
Turn the dough onto a lightly floured surface. Gently bring the edges of the dough toward the center, then flip it seam-side down. Using your hands or a bench scraper, gently pull the dough toward you, rotating as needed, to create tension across the surface and form a round loaf. Be gentle so you don't press all of the air out of the dough.
Transfer the shaped loaf to a piece of parchment paper. Cover loosely and let it rise for 20–25 minutes.
Using a bread lame or very sharp knife, score the top of the loaf about ½ inch deep. Sprinkle the reserved ¼ cup cheddar cheese over the top.
Carefully remove the hot Dutch oven from the oven. Lower the loaf and parchment into the Dutch oven, cover, and bake at 450°F for 20 minutes.
Remove the lid and continue baking. Check the loaf after 8 minutes. If the cheese and crust are already nicely browned, put the lid back on and continue baking for another 4–6 minutes. If the loaf still needs more color, leave the lid off and continue baking until deeply golden brown.
While the bread finishes baking, stir together the melted butter, fresh garlic, and parsley.
Carefully remove the finished loaf from the Dutch oven and transfer it to a wire cooling rack. While the bread is still hot, generously brush the garlic butter over the entire loaf — top and sides. Finish with a little flaky salt, if desired.
Let the bread cool for at least 30 minutes before slicing.
Tips for the Best Cheesy Garlic Artisan Bread
Make sure your water is warm, not hot.
The warm water helps activate the yeast, but water that's too hot can kill it. Think comfortably warm bath water. After stirring together the water and honey, sprinkle the yeast over the top and give it 5 minutes. You should see the yeast become foamy before moving on.
Don't add extra flour just because the dough is sticky.
This dough is supposed to be sticky! That higher hydration helps give the finished loaf its soft, chewy interior. Instead of adding more flour during the stretch-and-folds, dampen your hands with a little water to keep the dough from sticking to them.
Shred your own cheese if you can.
Freshly shredded cheddar melts better than pre-shredded cheese, which usually contains a coating to keep the shreds from sticking together.
Save some cheddar for the top.
Most of the cheddar gets folded into the dough along with the Parmesan, but save ¼ cup to sprinkle over the loaf just before baking. Those little bits of cheese get beautifully golden and crispy in the oven.
Watch the loaf once you remove the lid.
Because we're adding cheese to the top, this bread can brown quickly during the uncovered portion of the bake. After removing the Dutch oven lid, check the loaf after 8 minutes. If the top is already beautifully browned, put the lid back on and let it finish baking for another 4–6 minutes. If it still needs more color, leave the lid off and continue baking.
Brush the garlic butter over the entire loaf.
Don't stop at the top! As soon as the bread comes out of the Dutch oven, transfer it to a cooling rack and brush the garlic butter generously over the top and all around the sides. The hot crust soaks up all that buttery, garlicky flavor.
Give it a little time before slicing.
This may be the hardest part of the entire recipe. Let the loaf cool for about 30 minutes before cutting into it. This gives the inside of the bread time to finish setting and helps prevent a gummy crumb.
How to Store Cheesy Garlic Artisan Bread
This bread is best the day it's baked, when the crust is still beautifully crisp and the inside is soft and chewy.
Store leftover bread in an airtight container or tightly wrapped at room temperature for up to 2 days. To bring back some of that fresh-from-the-oven texture, warm slices in the oven or toaster oven before serving.
