Homemade Cheese Bread - Extra Soft

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.

	this recipe	typical
liquid	52%	83%
fat	25%	4%
salt	2%	2%
yeast	2%	1%
total sugar	6%	2%
flour strength	2.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

122 g	1/2 cup (120ml) buttermilk, warmed to about 110°F
79 g	1/3 cup (80ml) water, warmed to about 110°F
7 g	2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
25 g	2 Tablespoons (25g) granulated sugar
71 g	5 Tablespoons (71g) unsalted butter, melted + slightly cooled
50 g	1 large egg, at room temperature
6 g	1 teaspoon salt
2 g	3/4 teaspoon garlic powder
390 g	3 cups (390g) bread flour (spooned & leveled), plus more as needed and for hands/work surface*
250 g	2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
28 g	2 Tablespoons (28g) unsalted butter, melted
4 g	2 teaspoons chopped fresh parsley (or your favorite dried or fresh herb)*
1 g	1/4 teaspoon garlic powder

Method: 12 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was another challenge for me. I absolutely love making bread. I found it similar to cinnamon rolls but without the cutting in chunks. Trying to twist the bread together was hard. I pinch it the best i could to not expose and burn the cheese. I love” — a cook

“This bread is worth it if for nothing other than how it makes your house smell!! I didn’t roll mine tight enough so my loaf has some air pockets, so definitely roll it TIGHT. (I’ve had this problem doing the same sort of braid with a pesto loaf, maybe I need t” — a cook