This smoked Gouda cheese bread is chewy and light with a crispy crust and the distinct flavor of smoked Gouda. It’s perfect to serve warm with soup but it’s even better for extra cheesy grilled cheese sandwiches!
For this recipe you’ll need: active dry yeast, sugar, powdered ginger, bread flour, salt, butter, buttermilk, Smoked Gouda, baking powder, egg, a large bowl, a stand mixer (preferably Bosch) and a heavy baking sheet.
I love cheese of all kinds but smoked Gouda is my favorite. It adds that smoky tangy flavor to mac and cheese that just takes it to a new level of yumminess, as far as I’m concerned. I never thought about putting it in bread until the other day when I was putting together some bread for dinner. I was snacking on some smoked Gouda as I worked because I am really trying to lose this 20 pounds I picked up when my medications were off. I had lost most of my post-thyroidectomy weight and had only a few pounds to reach goal when my thyroid meds stopped working efficiently for some reason and back up the scales I went! I’ve lost all but 20 pounds of that and I’d really like to drop the rest before my birthday in April. Anyway, that’s why I had several small squares of Gouda on a dish on the counter. I am terribly about popping food in my mouth without thinking about it.
As I was putting the dough together I just all of a sudden wondered what smoked Gouda would taste like in bread. The answer is that it tastes fabulous. You get the crispy, cheesy crust and then chewy bread with pops of smoky-cheesy flavor randomly skittering across your tastebuds. It’s fantastic!
I made this smoked Gouda cheese bread into free form loaves but you could certainly make this bread in a regular loaf pan so you could slice it for sandwiches. It’s chewy like a good loaf of Italian bread but not so chewy that kids won’t like it.
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I like to buy a large quantity of yeast at one time. It’s much cheaper that way and it will last in a tightly sealed jar in the refrigerator for a long time. You may not think you’ll go through that much but trust me… you will!
Smoked Gouda Cheese BreadPrint Add to Collection Go to Collections
- 1 active dry yeast, (I usually use 1 tablespoon because I buy in bulk.)
- 1 teaspoon sugar
- 1/4 cup warm water, (105F)
- Pinch of powdered ginger
- 2 cups warm buttermilk, (105F)
- 1/4 cup honey
- 1/4 cup unsalted butter, , melted and cooled so that it is warm to the touch but not hot.
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 6 cups white bread flour
- 2 cups shredded smoked Gouda
- 1 egg
- In a medium sized bowl mix the ginger, sugar, yeast, and warm water.
- Set aside for 5 minutes or until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
- Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
- Pour in the butter until it is totally mixed into the batter.
- Add the rest of the flour, one cup at a time, keeping mixer on low speed.
- Add 1-1/2 cups of the cheese, reserving 1/2 cup for the crust.
- When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
- You can also knead in your mixer according to manufacturer’s directions.
- Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
- Allow the dough to rise for 1 1/2 hours, or until double.
- Punch down and form into two loaves.
- Form into loaves the shape of your choice or place in greased loaf pans.
- Grease tops.
- Cover, and allow to rise for 45 minutes.
- Preheat oven to 400F.
- Brush the bread loaves with the beaten egg mixed with 1 teaspoon of water.
- Sprinkle on the remaining cheese.
- Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
- Remove loaves from oven.
- Allow to cool for 10 minutes.
- Gently run a knife around the edge of the pan if you used one; between the bread and the pan to loosen it.
- Turn out and cool completely on a rack.
- Cover the loaves as they cool if you want soft crusts.