The Hungry Elephant

I LOVE cheese, and I LOVE bread. So there’s no way I’m NOT making a delicious cheesy loaf of bread. This cheese loaf with no sugar is super easy to make and it will provide you with bread for DAYS. I made three moderately sized loafs with this.

One thing I found when I was looking for a recipe was many called for sugar, or many just put the cheese on top while baking in the oven. So I combined a few recipes to make this delicious one. The seasonings that I used here is actually a packet from a make-your-own pizza, but it is basically coriander and garlic flakes equally mixed.

Here’s what you’ll need for a cheese loaf with no sugar:

  • 5 1/2 cups of flour
  • 1 cup lukewarm water
  • 1 cup lukewarm milk
  • 1/4 cup vegetable oil
  • 2 cups shredded cheddar cheese
  • 1 1/2 tbsp instant yeast
  • garlic powder/small flakes
  • coriander flakes
  • parsley flakes

First things first, mix together the water & milk, drop in the yeast and stir/wait for it to dissolve. In a mixing bowl, combine your dry ingredients & the 1/2 cups of the cheese. Add perhaps 1 tbsp of each dry seasoning. Once all the yeast is activated and dissolved, drop it into the mixing bowl and turn on your mixer using the dough attachment. I used a Kitchenaid one, going as high as setting number two. Not wise to go over that setting.

If the dough is rising and sticking to the hook, stop the mixer and unclog the the hook. Add in a few handfuls of flour and turn it back on. You want to make sure the dough is smooth and tacky but not super sticky. It shouldn’t stick to your fingers when you pull it away.

Once that’s done, knead the dough for 5 minutes before putting it into a greased bowl and letting it rise for 90 minutes.

It’s time to wait, wait, wait! Once your dough is doubled in size, you’re ready to go.. Put it on a floured surface and KNEAD KNEAD KNEAD! For roughly another 5 minutes.

Split your dough into thirds.

Take one piece of dough and roll it flat like a piece (and shape) of pizza, it doesn’t have to be super thin, but big enough to roll like a croissant.

Once it’s flat sprinkle a bit more seasoning and cheese onto the dough. Take one side, and begin to roll it like a croissant, so it is one long piece of dough with the cheese on the inside. Secure the ends together so it’s closed in.

You have two options right now.. either stop and start baking here, or continue on with a shaping process.

  • If you want to start baking here – place into loaf pan, sprinkle with more cheese and bake at 350.. Bake for 45-50 minutes.
  • If you want to shape, check out this video on Estonian Kringle – follow the steps, just don’t make into a circle!

Place into a loaf pan and bake at 350 for 45-50 minutes!

Once they are done, slide a knife around the sides, and ease them out onto a rack to cool for about an hour.


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