Cheese Bread

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Last year I went to a little diner in New Jersey called Mastoris.  They had this amazing cheese bread that I loved.  I wanted to recreate it, but unlike a standard cheese danish this had a bread-like texture.  It was more bread than danish.  So after a little searching online, I think I found the perfect recipe.

Cheese Bread
Cheese Bread

Serve for breakfast or any time that you want a sweet treat.

Cheese bread – (from The Marlin Menu)

  • Dough
    • 2 1/4 teaspoons instant yeast
    • 1/4 cup lukewarm water
    • 1/2 cup lukewarm milk
    • 1/4 cup (1/2 stick) butter
    • 1 1/4 teaspoons salt
    • 1/4 cup sugar
    • 1 teaspoons vanilla
    • 1 egg, lightly beaten
    • 3 cups All-Purpose Flour
  • Cheese Filling
    • 8 ounces cream cheese
    • 1/2 cup powdered sugar
    • 3 tablespoons All-Purpose Flour
    • 1 egg, lightly beaten
    • 2 teaspoons vanilla

Making the Dough

Combine sugar, milk water and yeast and let rest until it becomes bubbly.

Bubbly
Bubbly

Once bubbly add the balance of the ingredients and mix and knead them together until you’ve made a soft, smooth dough. Place dough in a greased bowl, turn over, and cover with a moist towel. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

Dough Ball
Dough Ball

Making the Filling

While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill untill ready to use.

Filling
Filling

Assembling the Bread

Transfer the dough to a lightly floured board, punch down and let it rest for 5 minutes.  Roll the dough out into a 16 x 12-inch rectangle. Transfer rolled dough to baking pan spread with parchment paper. Spread the filling lengthwise down the center third of the rectangle.

Place the filling in the center of the dough
Place the filling in the center of the dough

Cut 1 to 3-inch-wide strips from each side of the filling out to the edges of the dough.

Cut strips into the dough.  Don't worry if they vary in size.
Cut strips into the dough. Don't worry if they vary in size.

Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.

Fold the strips over to seal in the cheese
Fold the strips over to seal in the cheese

Bake and Serve

Allow the braids to rise, covered, for 1 to 1 1/2 hours, till almost doubled in size. Brush with a glaze made from 1 egg yolk beaten with 1 tablespoon water,  then bake the braids in a preheated 350°F oven for 35 to 40 minutes, or until golden brown. Remove from the oven, and cool on a wire rack.

Cooked and ready to eat
Cooked and ready to eat
Serve and enjoy.  This tasted very similar to the cheese bread at Mastoris.  It was the perfect breakfast treat.

Quick Tips – When you let the braids rise, make sure to let them rise till they are doubled.  I was in a rush and failed to let the dough double and then it ended up being a little dense.  It tasted great, but if it was allowed to rise it would have been awesome.

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10 thoughts on “Cheese Bread

  • October 28, 2012 at 11:40 am
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    Looks yummy..gonna try this recipe

    Reply
  • December 11, 2012 at 9:30 am
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    you sould list all the nutrition facts lol it ,looks good]

    Reply
  • April 30, 2013 at 6:57 pm
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    My mom and her bf used to drive to NJ from MD on the weekends to get this bread from this bakery, this was at least 23 years ago. I'm not joking when I say that I have been thinking about this bread almost every week of my past 23 years. It was that good. They would get upset because it would keep sneaking pieces until it was gone…same day. I'm very excited to try this recipe and I don't know why I didn't Google it sooner…duh!

    Reply
  • May 11, 2013 at 8:07 pm
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    I made this bread earlier this week and took it into work everyone loved it. But the biggest compliment for me came from a young man that sits next to me from France and he told me it tasted just like the bread back home. I was elated! So I'm making it again to take to my Mom's for Mother's Day tomorrow! Great recipe and wonderful pictures. Thank you!

    Reply
  • August 31, 2013 at 2:26 pm
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    I used to live right down the road from Mastoris, my favorite thing was the cheese bread. I now live in California and always tell my friends about the amazing cheese bread I used to get. I am so happy to find this recipe, I will be making it today. Thank you.

    Reply
  • April 2, 2014 at 4:52 pm
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    Ok this bread was good but was still not quite Mastoris so I played around with the recipe and got it down to perfection. First one small modification in the dough and that is substitute almond extract instead of vanilla, otherwise the rest is the same. Now the cheese filling follow recipe but again substitute almond extract for vanilla and also add 3 tbsp of regular sugar and 1/4 cup ricotta cheese. Also spread filling on dough except leave 1 inch on long end and roll dough jelly roll style, this is now the closest you can get to Mastoris bread unless you go there

    Reply
    • April 3, 2014 at 9:31 am
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      Thanks so much for the feedback. I am going to try this out as soon as I can. Thanks again.

      Rex

      Reply
  • May 2, 2014 at 6:55 pm
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    Also almost forgot after dough has risen score the top diagonally in three or four places ( like French bread) and bake at 325 for 35 to 40 minutes

    Reply
  • September 21, 2015 at 6:47 am
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    Rex and Elsie,

    THANK YOU! I also fell in love with the cheese bread at Mastoris diner. I could never find anything like it again, and I live many states away.

    I tried making this recipe a few years ago to utter failure–dense, hard, not very “doughy.” My first time baking with yeast! Well, I tried it again last night, and it’s just AMAZING!!

    I used most of Elsie’s adaptations, except no almond extract in the dough. 1 tsp. vanilla and 1 tsp. almond in the cheese filling, and the ricotta. Only added 1 more tbl. granulated sugar bc. we don’t like things too sweet.

    I made sure this time to knead for a very long time–probably 10-15 minutes. I also made sure to allow for both the initial rise and the rise after rolling. Elsie’s right, the rolling of the filled dough is much closer to the Mastoris style.

    This bread was fantastic minutes out of the oven, and so very gorgeous! It’s phenomenal the next morning.

    I couldn’t be happier! I’m still very novice to yeast baking, but I have even more confidence now that I was able to produce this wonderful bread. Thanks!

    Reply

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