This smoked Gouda cheese bread is chewy and light with a crispy crust and the distinct flavor of smoked Gouda. It's perfect to serve warm with soup but it's even better for extra cheesy grilled cheese sandwiches!
For this recipe you'll need: active dry yeast, sugar, powdered ginger, bread flour, salt, butter, buttermilk, Smoked Gouda, baking powder, egg, a large bowl, a stand mixer (preferably Bosch) and a heavy baking sheet.
I love cheese of all kinds but smoked Gouda is my favorite. It adds that smoky tangy flavor to mac and cheese that just takes it to a new level of yumminess, as far as I'm concerned. I never thought about putting it in bread until the other day when I was putting together some bread for dinner. I was snacking on some smoked Gouda as I worked because I am really trying to lose this 20 pounds I picked up when my medications were off. I had lost most of my post-thyroidectomy weight and had only a few pounds to reach goal when my thyroid meds stopped working efficiently for some reason and back up the scales I went! I've lost all but 20 pounds of that and I'd really like to drop the rest before my birthday in April. Anyway, that's why I had several small squares of Gouda on a dish on the counter. I am terribly about popping food in my mouth without thinking about it.
As I was putting the dough together I just all of a sudden wondered what smoked Gouda would taste like in bread. The answer is that it tastes fabulous. You get the crispy, cheesy crust and then chewy bread with pops of smoky-cheesy flavor randomly skittering across your tastebuds. It's fantastic!
I made this smoked Gouda cheese bread into free form loaves but you could certainly make this bread in a regular loaf pan so you could slice it for sandwiches. It's chewy like a good loaf of Italian bread but not so chewy that kids won't like it.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
I like to buy a large quantity of yeast at one time. It's much cheaper that way and it will last in a tightly sealed jar in the refrigerator for a long time. You may not think you'll go through that much but trust me... you will!
📖 Recipe
Smoked Gouda Cheese Bread
Print Save Recipe Rate RecipeIngredients
- 1 active dry yeast, (I usually use 1 tablespoon because I buy in bulk.)
- 1 teaspoon sugar
- ¼ cup warm water, (105F)
- Pinch of powdered ginger
- 2 cups warm buttermilk, (105F)
- ¼ cup honey
- ¼ cup unsalted butter, , melted and cooled so that it is warm to the touch but not hot.
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 6 cups white bread flour
- 2 cups shredded smoked Gouda
- 1 egg
Instructions
- In a medium sized bowl mix the ginger, sugar, yeast, and warm water.
- Set aside for 5 minutes or until foamy.
- Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
- Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
- Pour in the butter until it is totally mixed into the batter.
- Add the rest of the flour, one cup at a time, keeping mixer on low speed.
- Add 1-½ cups of the cheese, reserving ½ cup for the crust.
- When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
- You can also knead in your mixer according to manufacturer's directions.
- Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
- Allow the dough to rise for 1 ½ hours, or until double.
- Punch down and form into two loaves.
- Form into loaves the shape of your choice or place in greased loaf pans.
- Grease tops.
- Cover, and allow to rise for 45 minutes.
- Preheat oven to 400F.
- Brush the bread loaves with the beaten egg mixed with 1 teaspoon of water.
- Sprinkle on the remaining cheese.
- Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
- Remove loaves from oven.
- Allow to cool for 10 minutes.
- Gently run a knife around the edge of the pan if you used one; between the bread and the pan to loosen it.
- Turn out and cool completely on a rack.
- Cover the loaves as they cool if you want soft crusts.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
David says
Hi! How do I store this for the few days after baking? I have a bread box, but everywhere I read says gouda needs to be refrigerated?
Thank you! 🙂
Marye says
Well, it's baked into the bread. I don't refrigerate it, myself. Homemade bread tends to be stale after a day or two anyhow. What I do if I'm not going to eat it immediately is to slice it and freeze it with parchment paper between the slices.
DIane nicholson says
What if I don’t have powdered ginger? Anything that I can substitute? Thanks
Marye says
Just leave it out.
Lani says
I discovered Smoked Gouda Bread about a year ago, when a vendor at our local farmers market had it. I took my first loaf home and WOW - I toasted it for breakfast, oven toasted it with supper, and made grilled cheese sandwiches with it. Can't imagine a regular grilled cheese anymore. Now that our farmers market is closed, I've been meeting with my bread guy at a gas station next to the interstate to get my "stash", buying 4 or 5 loaves at a time. They freeze well and I get one loaf to last me a week. I have also shared these with my grown daughters, and they love it as well. I am excited to try to make it myself!!! Thank you for the recipe!
Marye Audet says
You're welcome Lani!
Kirsten says
Marye,
I noticed when the weather turned cold last Fall that my pants were uncomfortably tight at the waist. It took me 3 months to get around to buying a new battery for my scale, but what a shock when I finally did--I was within 8 pounds of my weight the morning before my C/S with my son! Ain't no baby in this belly and no placenta on these thighs, though, sadly. That slap upside the head a week ago has sure helped motivate me.
I feel your pain. And now, I need gouda. It will have to wait until all the Christmas Cheese (a big wheel of Amish cheese from my in-laws and an assortment of Univ Wisconsin River Falls cheese from my folks) gets consumed. THEN AND ONLY THEN will I allow myself to be tempted by the fancy cheese counter.
Bread looks damn good--thanks.
Susan | LunaCafe says
Wow, I can taste this from across the web. 🙂 This is a must try--for sure!
Catherine says
Dear Marye, I know how difficult it is! It's been a constant struggle for me as well, but I know at this point its just about patience and perseverance. That being said however, this smoked gouda bread sounds wonderful. Homemade bread is healthier too..I should start making my ow nagain. xoxo, Catherine
Cynthia/What A Girl Eats says
Marye, you really are the bread master! This cheesy bread looks like another winner!
Marye Audet says
Well, I've been making it long enough...lol! Thank you!
Marye Audet says
Thanks Kacey! It really is unique.
allie @ Through Her Looking Glass says
Hi Marye, this bread looks awesome, gouda is a weakness of mine. Or strength, depends on how you look at it I guess. 🙂 This would be delicious with a steaming bowl of soup. I also buy yeast in bulk - so much cheaper and so convenient.