Ingredients:

  • 300g (1 1/4 cups) warm water (105-115°F / 40-46°C)
  • 7g (2 1/4 teaspoons) active dry yeast
  • 10g (2 teaspoons) granulated sugar
  • 500g (4 cups) all-purpose flour, plus extra for dusting
  • 10g (2 teaspoons) salt
  • 30ml (2 tablespoons) olive oil, plus extra for greasing
  • 225g (2 cups) sharp cheddar cheese, shredded
  • 2 cloves garlic, minced
  • 30g (2 tablespoons) unsalted butter, melted
  • 1 tablespoon chopped fresh chives or parsley (optional)
  • 1 large egg
  • 1 tablespoon milk or water

Instructions:

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Knead until a smooth, elastic dough forms (5-7 minutes). Incorporate olive oil while kneading.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
  4. While the dough is proofing, combine shredded cheddar cheese, minced garlic, melted butter, and herbs (if using) in a bowl.
  5. Gently deflate the dough. Roll it out into a large rectangle.
  6. Sprinkle the cheese mixture evenly over the dough rectangle. Roll up tightly into a log.
  7. Place the loaf seam-side down on a parchment-lined baking sheet. Cover loosely and let rise for another 30 minutes.
  8. Preheat oven to 375°F (190°C).
  9. In a small bowl, whisk together egg and milk (or water). Brush the egg wash evenly over the loaf. Score the top of the loaf with a sharp knife.
  10. Bake for 35-40 minutes, or until the loaf is golden brown and the internal temperature reaches 200°F (93°C).
  11. Let the cheddar cheese bread cool on a wire rack before slicing and serving.