Tuscan Cheddar Cheese Bread

Tuscan Cheddar Cheese Bread
The smell of this Tuscan Cheddar Cheese Bread baking in the oven is one of life’s pleasures.  You will find yourself wanting to cut into it as soon as it comes out of the oven—and go right ahead and do just that if you wish.  Nothing like hot bread with a little melted butter.  Delicious! Recipe by: Melissa Paestella

Products used: Tuscan Herb Olive Oil, Tuscan Seasoning


3 1/4 cups all-purpose flour
8 ounces shredded sharp cheddar cheese, room temperature*
8 ounces shredded Vermont sharp cheddar cheese room temperature*
4 Tbsp unsalted butter, melted
1 large egg yolk
2 large eggs
1/2 cup warm water, about 110°F
1 1/4 tsp salt
1 1/2 tsp SOOC Tuscan Seasoning
1 Tbsp instant or rapid rise yeast**
1/4 cup granulated sugar
SOOC Tuscan Seasoning
1 egg, lightly beaten for egg wash
1 Tbsp SOOC Tuscan Herb Olive Oil (needed for the Dutch oven in step #6)


In the bowl of a stand mixer, add the flour, sugar, yeast, 1 ½ tsp SOOC Tuscan Seasoning, and salt. Whisk to combine and fit onto the mixer with the dough hook.

In a medium bowl, whisk together the water, eggs, yolk, and butter.

On medium speed, pour the liquid into the flour mixture and let knead until the dough no longer sticks to the side or bottom of the bowl, about 10 minutes.

Remove the dough and form into a smooth ball. Place in a large, greased bowl. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size.

Turn onto the work surface and roll into a 12x18-inch rectangle (if the dough is sticky, generously flour the surface first). Evenly sprinkle the cheeses over the dough, leaving a 1-inch border untouched. Tightly roll the dough into a log.

Place the log seam side down and roll into a spiral. Tuck the end of the spiral under the loaf. Transfer to a greased 9-inch round cake pan or a Dutch Oven that has been greasted with the SOOC Tuscan Herb Olive Oil. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size.

About 20 minutes before the second rise is through, place oven rack to the lowest position and preheat oven to 350°F.

To the risen dough, brush on the egg wash and sprinkle on the SOOC Tuscan seasoning to your liking. Bake for 25 minutes. Rotate and tent loosely with foil. Continue baking for an additional 25 minutes.

Allow to cool in the pan until warm enough to handle. Remove the loaf from the pan and transfer to a cooling rack to cool completely.