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Cheese Bread

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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Comments
  • comment avatar Guest October 28, 2012

    Looks yummy..gonna try this recipe

  • comment avatar kat December 11, 2012

    you sould list all the nutrition facts lol it ,looks good]

  • comment avatar Brandi April 30, 2013

    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!

  • comment avatar Wendy May 11, 2013

    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!

    • comment avatar savoryreviews May 13, 2013

      Glad you enjoyed it Wendy! Hope it turned out great for Mother's Day.

  • comment avatar Elsie August 31, 2013

    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.

  • comment avatar Elsie April 2, 2014

    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

    • comment avatar Rex April 3, 2014

      Thanks so much for the feedback. I am going to try this out as soon as I can. Thanks again.

      Rex

  • comment avatar Elsie May 2, 2014

    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

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