Ultimate Triple Cheese Bread

A super cheese bread with smoked Gouda, sharp cheddar cheese, white sharp cheddar cheese and parmesan cheese with a hint a black pepper and a kiss of ground chipotle pepper.

This is the ultimate cheesy bread with tons of cheese. I love cheese, I put cheese in or on almost everything that I can. I also really love bread. My favorite kind is smoked Gouda.

My favorite kind of bread that I found years ago was cheese bread. I've searched for the perfect cheesy bread and I found at chain cafe restaurant.

I choose these different types of cheese because I felt that they play well together. Both Cheddar cheeses are tangy, smoked Gouda has a hint of smokiness and the Parmesan has a bite and saltiness that give it a different edge.

If you are not into spiciness, you don't have to put in the ground chipotle pepper but the amount in the recipe is a 1/4 of a teaspoon. It's just a kiss of heat at the end of your bite.

Recipes you may like
Extra Toasty Cheddar Cheese Crackers
Bacon and Cheddar Muffins
Bacon and Cheddar Cheese Straws

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Ultimate Triple Cheese Bread

Time
Prep: 20 minutes
Proofing: 4 hours
Baking: 30 to 35 minutes

Yields: 2 Loaves

Ingredients

3 cups Unbleached Bread Flour
3 cups Unbleached All Purpose Flour plus 1/2 cup for dusting
2 1/2 to 2 3/4 cup Warm Water
1 Tablespoon Dry Active Yeast
2 Tablespoons Honey or granulated sugar
1 Tablespoon plus 1 teaspoon Fine Sea Salt
1/4 teaspoon Ground Chipotle Pepper, optional
1/2 teaspoon Ground Black Pepper
2 1/2 cups Sharp Cheddar Cheese
1/2 cup White Sharp Cheddar Cheese
1 1/2 cup Smoked Gouda Cheese
1 cup Parmesan Cheese
2 Tablespoons Unsalted Butter, for brushing 

1. In a large bowl, combine all purpose flour, bread flour, black pepper and chipotle pepper. Add dry active yeast on one side of the bowl and salt on the other side of the bowl. Dissolve honey or sugar in the warm water.

2. Add two cups of honey water then mix together. Slowly add in the rest of the 1/2 cup to 3/4 cup of water until dough is sticky. Cover and let sit for 15 minutes.

3. Flour a clean counter and knead for 5 minutes. You may need to add more flour as you kneed it. After kneading it for 5 minutes add more flour and cheese a 1/2 cup at a time then knead until the cheese is well mix into the bread. Reserve at least a 1 cup worth of all the cheese.

4. Grease and flour a bowl and cover for 2 hours or until it doubles in size. Once it doubles, divide dough in half, slightly flatten out and sprinkle on some cheese. Roll it tight and place into grease loaf pans and let proof for 1 to 2 hours or until it doubles in size.

5. Preheat oven to 350 degrees, sprinkle on the last of the cheese and brush melted butter on tops. Bake for 30 to 35 minutes, rotating after 15 minutes, brush on more butter.The tops will start to brown so cover after rotating and baking for 10 to 15 minutes more.

6. Let bread cool in pan for 15 minutes then transfer to a wired to cool for 20 to 25 minutes before slicing. If not consuming right away, let it cool completely then wrap cooled bread tightly into clingwrap. Should be fresh for up to a week, if it lasts that long.
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