This cheesy bread recipe is sure to satisfy your craving for something savory. Whether you have it as a snack, alongside soup or salad for lunch or as an accompaniment to dinner, this combination of grilled bread and Cabot Vermont Sharp Cheddar Cheese is oh so satisfying. Get going on your bread making and then share the recipe for this deliciously cheesy grilled bread with your friends and family members on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

Ready to learn how to make cheesy bread at home? Get started by combining the water and yeast in a large bowl, briefly stirring together to combine.

Then add the flour, 6 ounces of the grated Cabot Vermont Sharp Cheddar Cheese, salt and herbs or garlic powder, if using.

Stir well with a wooden spoon or rubber spatula until a dough is formed. Note that, while the dough will not be smooth, you’ll want to make sure there are not any dry spots.

Using lightly floured hands, a spoon or a spatula, lift the edges of the dough toward the center of the bowl, being sure to go all around the bowl. Repeat this approximately 20 times, gently lifting and folding the dough over each time.

Cover dough with a kitchen towel and let the dough proof in a warm area for one hour. After one hour, repeat the 20 folds and let the dough rest for an additional 30 minutes covered with the towel.

Light two burners on the grill and heat grill on high.

Flour a large piece of parchment paper lightly.

Transfer the dough gently onto the parchment paper and form into a round loaf. Carefully turn it over so the seam side is down. Using the sides of the parchment, lift the dough and place it into a 5-quart (or larger) Dutch oven.

Spray the top of the dough lightly with water and spread the remaining 2 ounces of cheese on the top.

Score an “x” into the loaf with a sharp knife to help the bread to expand as it bakes.

Place the lid on the Dutch oven, place on a sheet pan and place the sheet pan on the heated grill. Close the grill lid. The temperature inside the grill should be about 425 to 450 degrees.

Bake covered for 30 minutes. After 30 minutes, carefully remove the lid of the Dutch oven, being careful of steam inside the Dutch oven.

Bake uncovered for another 15-20 minutes, until golden brown. Keep checking towards the end of the baking time since grill temperatures can vary. Check for doneness with an instant read thermometer. Note: Internal temperature should reach 205-210 degrees.

Carefully remove the Dutch oven from the grill and cool on a wire rack. Once the bread has cooled slightly, lift it out of the Dutch oven using the side of the parchment paper.

Cool the bread for at least one hour before slicing.

For another homemade bread recipe you and your family will love, check out our Cheddar Tailgating Bread. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this cheesy bread recipe, so please rate and review it when you have the chance.