From chilli and gruyere buns to a pull-apart loaf, these breads all give cheese the starring role it deserves!
Baker Paul Hollywoods's savoury brioche crown is bursting with cheese and Parma ham - "the filling is supposed to burst out", he says. There's a step-by-step picture guide to making it in the recipe.
Savoury brioche couronne Source: Bloomsbury / Paul Hollywood's Bread
Considered to be one of Georgia’s national dishes, khachapuri is a shaped bread filled with cheese and served in cafes and at every supra (feast) across the country. Adjaruli khachapuri (egg and cheese bread) is traditionally made with sulguni, a soft, pickled Georgian cheese, but mozzarella makes a good substitute.
Adjaruli khachapuri Source: Chris Chen
The Dutch are famous for their cheeses, so of course, they know how to use it in fantastic bread recipes. This traditional cheese and ham sourdough bread from the city of Gouda uses two kinds of cheese for extra depth of flavour.
Cheese and ham bread Source: Alan Benson
Traditionally shaped, these Bosnian cheese kifle (rolls) are dotted with butter before baking giving them a lovely tender, rich crumb that makes them completely irresistible.
Mini cheese rolls Source: Alan Benson
This tear-apart loaf is easy to make: the secret is in the way the uncooked dough is cut, coiled then placed into the tin. The filling pairs onion, salt kefalograviera cheese and green olives, although you can change it up to suit what you have in the fridge.
Source: China Squirrel
This pirog, or pyrith, is the Ukrainian take on a sweet cheese pie. Based on lemon-scented bread dough, it is filled with a delicate fresh cheese and crème fraîche filling studded with raisins.
Ukrainian cheese pirog Source: Alan Benson
"These buns have a cult following amongst our morning customers. Toasted with butter and a sprinkle of sea salt is the way they roll," says Nadine Ingram of Sydney's Flour & Stone bakery. Eat them fresh from the oven, or slice and toast. "Either way, don’t forget the butter," she says.
Zucchini, chilli & gruyère buns Source: Alan Benson
“This stunning bread recipe features caramelised onions and Perl Las, which is a creamy, mild and salty Welsh blue cheese. Be sure to serve this dish hot, so that when you slice the cheese oozes out nicely,” says Luke Nguyen of this recipe from .
Perl Las and onion bread Source: Luke Nguyen's United Kingdom
Anneka Manning's easy flatbread is also great if you want to do most of the making ahead of time: the caramelised onion can be made up to four days ahead, and the dough can be made the day before baking, and kept in the fridge overnight.
Caramelised onion and goat's cheese flatbread Source: Alan Benson
These light little puffs of cheesiness are eaten for breakfast, as a snack or with a main meal - which sounds like permission to eat them all day! (And they're made with tapioca flour, so they're gluten-free, too)
Brazilian cheese breads (pao de queijo) Source: Chris Chen / Feast Magazine
"These are the lightest and most delicious rolls I have ever tasted," says Ireland's Donal Skehan of these cheese-topped pull-apart rolls. They freeze very well too.
Irish potato rolls Source: Donal's Kitchen Hero
Finally, we leave you with a sweet take on the divine combination of bread dough and cheese: buttery yeasted scrolls filled with apple and cream cheese, begging to be pulled apart and savoured.
Cinnamon, apple & cream cheese scrolls Source: Chris Middleton
