Easy Cheddar Sourdough Bread

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Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it’s from a fancy bakery! Who can resist homemade cheesy bread?!

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

Easy Sourdough Cheese Bread Recipe

This is possibly the best sourdough bread I’ve ever made. It’s a cheesy version my Homemade Sourdough Bread. And everything is better with cheese.

Unlike most sourdough recipes that require a starter and weeks to complete, this easy sourdough bread recipe requires neither. The sourdough taste comes from a combination of Greek yogurt and sour cream that ferments the dough rather than using a starter. The longer you let the dough rise (ferment), the more sourdough-ey the bread tastes.

In my last sourdough recipe, I fermented for about 6 1/2 hours and this time went 10 hours. The 10-hour version is more sourdough-ey and also is more ‘holey’ with a more open crumb, but I wouldn’t necessarily say the 10-hour dough is ‘better’. Both tasted amazing and it just depends how sourdough-ey you prefer. And if you prefer it stuffed with cheese and yes, I do.

If you plan on making this bread, please thoroughly read my first sourdough recipe and post because I went into great detail with tips, tricks, and everything I could think of for optimal sourdough-making success.

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

If you’ve ever made bread, this homemade cheese bread will be a snap. Much easier than cinnamon rollssweet rolls, or dinner rolls, by a long shot.  The recipe looks long but I write yeast recipes with as much detail and give as many tips as possible to set you up for success. 

Read the recipe at least twice before starting, but you’re simply making dough, letting it rise for 6+ hours, stuffing with cheese, letting it rise again for 1+ hour, and baking.

The bread is hearty, satisfying, and has a firm crust that gives was to a super moist, soft interior with ample hunks of cheddar. The cheese is a perfect complement to the sourdough and really enhances the tangy factor.

It’s so rewarding creating bread in your own kitchen that tastes and looks like something from a bakery. You’re going to be head over heels with it.

If there’s anyone on earth who can resist warm, homemade, fresh bread that’s stuffed with cheese, especially after smelling it bake, then I’d like to have a sliver of your willpower. But it’s worth every last bit of cardio.

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

What’s in Sourdough Cheese Bread? 

To make this sourdough cheddar bread recipe, you’ll need: 

  • Bread flour
  • Unsweetened Greek yogurt
  • Salt
  • Instant dry yeast
  • Cheddar cheese

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

How to Make Sourdough Cheese Bread

To make this homemade cheese bread, you’ll first need to combine the ingredients and knead the dough for 5 to 10 minutes (I give detailed instructions in the recipe card below for kneading with your hands versus using a stand mixer). 

Once kneaded, place the dough in a greased bowl, cover with plastic wrap, and set in a draft-free place to rise for 6 to 8 hours. Then, turn the dough onto a floured surface and knead gently for a couple minutes. Flatten out the dough and sprinkle with cheese cubes. Turn up the sides to form a mound of dough. 

Let the dough rise again until doubled (this should take 2 hours or less). While the dough is rising for the second time, place a Dutch oven into the oven to preheat for at least 45 minutes. 

Once doubled in size, transfer the dough to the screaming hot Dutch oven and bake the sourdough cheese bread until as browned as desired. 

The homemade cheese bread will need to be placed on a wire rack to cool completely before you can slice into it. 

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

Do I Have to Use a Dutch Oven? 

While it’s not imperative to bake the bread in Dutch oven, it really helps develop sourdough’s signature crusty crust because a covered Dutch oven traps in the steam the bread releases while baking, aiding in crust development. If you don’t have a Dutch oven, a cast iron skillet or heavy-bottomed skillet will work, although you will sacrifice some of the crustiness.

Can I Use Another Type of Cheese? 

Definitely! My family isn’t big on jalepeños but I’d love something like a jalepeño-havarti or brie, or try smoked gouda, or an intense Blue cheese. The bread can really stand up to bold-flavored cheese so don’t be shy using a strong, bold cheese.

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

Tips for Making Sourdough Cheese Bread

When kneading the dough the first time, note that it will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.

It’s important that you cover your bowl with plastic wrap when you set the dough aside to rise. A regular tea towel won’t work, you need to use plastic wrap to trap in all the gasses. 

Your Dutch oven will need to preheat for a good 45 minutes before it’ll be hot enough to bake bread in. I know that seems like a long time, but Dutch ovens take forever to fully heat through. 

Homemade Sourdough Cheese Bread — No starter required and so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

Pin This Recipe

Yield: 8

Easy Cheddar Sourdough Bread

Easy Cheddar Sourdough Bread

This sourdough cheese bread requires no starter required and is so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?!

Prep Time 10 minutes
Cook Time 35 minutes
Rise Time 9 hours
Total Time 9 hours 45 minutes

Ingredients

  • 3 cups bread flour (I use King Arthur)
  • one-17.6 ounce (500 gram) tub plain unsweetened Greek yogurt with active cultures (must say ‘active cultures’, I used 0% Non-Fat Fage)
  • about 1/2 to 1 cup sour cream (or Greek yogurt, lite versions are okay), or as needed see below step 1
  • 1 teaspoon salt, or to taste
  • scant 1 teaspoon instant dry yeast (I use Red Star Platinum) for 6 to 12 hours rising*
  • 4 ounces cheddar cheese, diced in 1/2-inch cubes (I used Kerrygold Red Leicester, try your favorite)

Instructions

    1. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.
    2. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
    3. Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.
    4. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8+ hours (I did 9 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine (I started it before bed and finished in the morning). There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.
    5. After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.
    6. With your fingers, make a flat 8 to 10-inch oval, evenly sprinkle with cheese. Tuck in sides so cheese is fully contained and pat into a round mound. Make sure cheese is fully enclosed and contained or it will burn.
    7. Place mound back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 75 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.
    8. Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.
    9. After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.
    10. Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.
    11. After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).
    12. Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process.
    13. Slice or break off hunks, and serve with butter, jam, hummus, cheese, cheese spread, dip, etc.
    14. Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted or make as grilled cheese.

Notes

*Use closer to 1/2 teaspoon yeast if you plan to allow dough to rise for 12-18 hours; see step 4 above.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 284Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 370mgCarbohydrates: 39gFiber: 1gSugar: 1gProtein: 12g

More Easy Bread Recipes:

ALL OF MY BREAD RECIPES! 

Easy Sourdough Bread — No sourdough starter required! The bread tastes like it’s from a fancy bakery and you won’t believe how easy it is!

Easy Sourdough Bread

No-Knead Make-Ahead Dinner Rolls with Honey Butter – The easiest dinner rolls ever! No kneading, no fuss & you can make the dough ahead of time! Perfect for holiday meals and parties!

No-Knead Make-Ahead Dinner Rolls with Honey Butter

Honey Dinner Rolls –  Soft, fluffy rolls brushed with sweet honey butter! Truly the best dinner rolls ever. They disappear so fast at holiday meals & parties!

Honey Dinner Rolls 

Soft and Fluffy Sandwich Bread — This sandwich bread is soft, fluffy, light, and moist. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! It’s the perfect bread for a PB&J or grilled cheese sandwich!

Soft and Fluffy Sandwich Bread

One-Hour Soft Buttery Breadsticks — Warm and fresh from the oven, these vegan buttery breadsticks are ridiculously good. They’re soft, fluffy, tender, and make your house smell amazing while baking.

One-Hour Soft Buttery Breadsticks - Salted and Cinnamon-Sugar (vegan) - It's Easy! Recipe and Step-By-Step Photos at averiecooks.com

Soft Buttery One Hour Pretzels — These are like the soft, fluffy, buttery vegan pretzels you can buy at the mall that you can smell a mile away and they only take one hour to make!

Soft Buttery One Hour Pretzels 



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Comments

  1. I’ve tried this bread twice and both times it came out terribly burnt at only 30 minutes. Should I lower the temperature or shorten the cooking time?

    1. A few things but it is so hard to really know from afar:
      1. Make sure you’re baking the 30 minutes COVERED in step 10.
      2. If it’s still burning, then turn down the heat by 25 degrees so at 425F and bake for 20 minutes (ignore what the recipe says and do that) and see how it looks.

      Normally when something burns fast, it’s too hot of an oven for the given food. Or there is something wrong or off with the oven.
      3. Calibrate your oven and make sure with a food thermometer inside the oven that your 450 is really 450 and not higher.

      Please report back with how this goes!

  2. i love making homemade bread. When I made the easy sourdough, I let it rise the 1st time for about 20 hours. After I kneaded it, I put the parchment paper in the bowl before I put the dough back in. Then when I had to move it to the Dutch oven I used the parchment paper to move it. The loaf I made was huge because I used a 32 oz yogurt & 6 cups flour. I only used 1 tsp yeast though because of the log rise. We loved the flavor. Cut the loaf in half & froze 1 half & the sliced the other half after the 1st day & froze that. We toast the slices directly from the freezer.

    Rating: 5
  3. I think this bread would be great with chili or pasta. May add finely grated garlic. I think & would prefer shaved cheese instead of chunks so don’t have such big holes.

  4. I use 11% fat content Greek yogurt for all my cooking. Do you think this would make a change to the outcome? Or would one use these ingredients and follow the directions to make a regular bread dough as described in the instructions?. I suspect that the end product may be a bit more buttery in taste and texture?

    1. I think that it will be fine. However you won’t know until you just give it a try. Good luck!

      1. Thank you. Not planning on making this right away, but will try and remember to let you know how it turned out when I do. My thought also was it shouldn’t matter much only a bit richer.

  5. Have everything to make the bread but I’m not sure how the cheese gets incorporated. Looking at the picture, it shows a somewhat flat dough like when making cinnamon rolls. Do you roll the dough and tuck the ends in?
    Looking forward to making the bread.

      1. Sorry for being so dense, I don’t understand how create the boule from the flattened dough. The cheese is sitting on top of the dough, the sides won’t encase the cheese. I’m confused.

      2. Push the cheese into the flat dough, make a mound that entraps the cheese if you will, make a ball, cheese is now encased.

  6. I really wanted to love this bread. I make dutch oven breads regularly. I followed directions, but my bread came out very dense, almost dough-like, but it was baked through. Not sure what happened. I love trying new recipes, but this one didn’t work out for me. It has for others, so that is good.

    1. I’m not sure what happened either. Possibly not the freshest yeast if it was dense and doughy? Thanks for trying the recipe and sorry it didn’t work for you. As you said, it worked for others and it’s worked great for me but bread making can by tricky sometimes.

  7. Would you still need to line the dutch oven with parchment paper if it’s an enamel coated dutch oven? I have some greek yogurt in the fridge, and assuming I have enough for this and the recipe for which I bought it, I will be making this maybe this weekend. If I don’t have enough, I’ll make this as soon as I buy more greek yogurt!

  8. I made this recipe using sourdough starter (made my usual bread dough with home made starter) and omitted the cheese. I was looking for a way to improve my basic sourdough loaf. The cooking technique works like a charm. Steaming it inside a Dutch oven at a higher than usual cooking temperature created the best loaf I have yet made. Pre-heating the Dutch oven worked really well Thanks for the tips!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad this is the best loaf you’ve ever made and that all my tips and tricks worked great for you!

  9. OMG do I need this in my life right now or what! Ok ok so I’m lazy, and still haven’t gotten around to making the easy sourdough bread (even though I drool over it every time I look at the pictures)…now I need get my butt in gear and make this one too! I love love love Kerrygold products, so now I’m on the look out for their cheddar!

  10. Wow, this looks awesome. I’ve just been on a sourdough bread making course, but this certainly looks like a delicious easy option!

  11. I’m sooo trying this! I didn’t even realize it was possible to make sourdough without starter! Awesome!

  12. Oh man, I need this in my life. I’m terrible at bread baking but I love your shortcut way to ferment the dough! Plus cheese = yes.

  13. I mixed this up last night around 7 and didn’t bake it until about 11am today so it had a nice long time to ferment. We both thought it had a very authentic sourdough taste…and Jon thought the crust was great. The cheddar inside…wow! The chunks are nice because it’s kind of like having a cheese sandwich all in 1 slice!

    1. kind of like having a cheese sandwich all in 1 slice! <--- that is so true! And yes, when I made this, I felt the same way! Glad you felt it had a very authentic sourdough taste and that the crust was great too! Thanks for trying this one, Paula!

  14. This looks wonderful! I am going to tackle it this weekend, but am a little unclear on the direction “Tuck in sides so cheese is fully contained and pat into a round mound. ” Tuck sides in to what? Something here isn’t clicking for me. The picture doesn’t show much of a boarder that you could tuck on top of the bread. I am not sure why I am not understanding but any clarification would be great. I guess the cheese is to be totally enclosed in the dough but not sure how it gets there! Thank you!!

    1. You just want to somehow enclose the cheese so it’s not all falling out. However you want to accomplish that, it’s like putting marbles in a small piece of cloth, or however you want to visualize it, but you don’t want any exposed cheese because it will burn. You’ll see when you’re working with the dough, tucking is the right word since the dough is so soft and pliable; just make sure all cheese is tucked into the dough and contained within. Enjoy!

  15. Everything is better with cheese!! I have a slight obsession with Red Leicester Cheese! I made your original sourdough and now this one is on tap for the weekend. Today, however, just plain sour cream bread! Thanks for sharing!

    1. I didn’t know you made the other sourdough one…oh you are going to LOVE this one! And what a small world that you love the Red Leicester cheese! :) Please LMK what you think of this one and how it compares to the original!

  16. This is like cheesy bread on steroids and it looks like my kind of heaven. I’ve never attempted homemade sourdough, but this recipe looks totally doable! And delicious. :-) Pinned!

  17. UM…YES!! How insanely good! And I can only imagine dipping this bread into a bowl of hearty soup or making a panini with it. Sharing now!

  18. I wonder how will this would do with shredded cheese– I have a few bags just sitting in the fridge after an overzealous buying spree.

    1. Probably fine but you won’t get those big hunks/pockets…I’ve found that shredded cheese really ‘disappears’ into the dough in bread/savory muffin recipes which is why if I want a big pocket, I use chunks. LMK how things work for you!

  19. Everything is better with cheese!! The bread is fabulous – I’ve made it – and with cheese? Even better! Now that I have a new Dutch Oven, I can’t wait to make this!

    1. Oh I remember that you were in the market for a new Dutch oven. And that you tried the original bread (thank you!!). The cheese version is just….the best bread I’ve ever made. Yeah. :)

  20. This looks amazing! I have beef and barley soup on the menu for tonight but I might push it back to later in the week so that I have time to make this bread to go with it. My family will love me forever!!! YUM!

  21. Why do round, rustic loaves look so much more appealing than rectangular ones?

    My baking has taken a back seat lately (once again, life has gotten in the way) but I hope to bake this soon. I think kids who come home from school to the scent of freshly-baked bread are the luckiest kids in the world. :)

    1. Life has gotten WAYyyyy in the way for me too :) I made this bread, get this, on Oct 21. I looked at the date of the images, and yes, it’s been THREE months. What happened was Halloween, then Thanksgiving, then seasonal Christmas stuff, then healthy eating the first bit of Jan…and it kept getting pushed way out. Finally, I decided before Superbowl, this was a gem to pull out :) And yes on the rustic loaves!

  22. You know how much I love bread! Looks amazing. Cheesy = delicious.
    {Pinned}
    Have a fabulous Wednesday!

  23. Eveyrthing is definitely better with cheese! I would love a jalapeno-cheese version of this.

  24. Love the cheesy chunks in this bread. Such a nice surprise and would go great with all the soups and chili my family is eating this time of year!

  25. I think this is THE ultimate yeast bread–sourdough and cheddar sounds great together! . I think it’s almost mandatory I make some bread to go with your soup recipe later this week….might split the dough and leave half plain for that. Presenting some cheesy sourdough to Jon will score me a few points!!

    1. This would have been PERFECT with the broccoli cheese soup. Or any soup. If only I had made them both around the same time. Darn.

      Paula, this is seriously perhaps THE best bread I’ve ever made. I mean actually I can’t think of any that would top it! It’s just beyond anything I had imagined! And yes this will score MAJOR points :) If you make it, please LMK!!