Spicy Country Cheese Bread, not only smells delicious, but there’s just enough of a spicy kick to send your senses into a frenzy! With a surprise cheesy center inside every slice, you have your new sandwich or snack bread. If you love homemade bread, don’t miss my Artisan Apple Bread, Beer Bread, or Homemade Easy Dinner Rolls.

Cheese Bread
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Spicy Country Cheese Bread

Now and then, I like to spice things up and make up a batch of this spicy cheesy bread. I always go into it thinking that it will last a few days but the novelty of this bread makes it fly off the table. This bread is seriously gorgeous and tastes delicious.  You can serve it up as a snack bread or as a dipping bread for any kind of saucy dish.  I love t serve this with Chicken Stroganoff or Tomato Chicken Spinach Spaghetti.  You could also just grab a bowl of marinara and dunk away!  It is amazing all on its own.

cheesy in the middle!

What to Serve with Country Cheese Bread?

While this amazing bread could be a meal in itself, we love to serve this with casseroles, such as Hamburger Casserole, Tater Tot Hotdish, Tuna Casserole, Amish Chicken Casserole, and my favorite Corn Chicken Casserole. If you happen to want fewer carbs in your dinner, these salads would be perfect:

Chicken Tomato Salad

Strawberry Chicken Salad

Blueberry Chicken Salad

More Bread Recipes

4.34 from 3 votes

Spicy Country Cheese Bread

Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 4 hours
Total Time 4 hours 35 minutes
Nothing beats the aroma of fresh, homemade bread. With this Spicy Country Cheese Bread, not only does it smell delicious, but there’s just enough of a spicy kick to send your senses into a frenzy! 


  • 3 ¼ cups (406.25 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon instant or rapid rise yeast
  • 1 ½ teaspoons red pepper flakes
  • teaspoons kosher salt
  • ½ cup warm water, about 110°F
  • 2 large eggs
  • 1 large egg yolk
  • 4 tablespoons unsalted butter, melted
  • 6 ounces shredded or sliced Pepper Jack cheese, room temperature
  • 6 ounces shredded or sliced Monterey Jack cheese, room temperature
  • 1 large egg, lightly beaten for egg wash
  • red pepper flakes, to taste


  • In the bowl of a stand mixer, add the flour, sugar, yeast, red pepper flakes, and salt. Whisk to combine and fit onto the mixer with the dough hook.
  • In a medium bowl, whisk together the water, eggs, yolk, and butter.
  • On medium speed, pour the egg mixture into the flour mixture and let knead until the dough no longer sticks to the side or bottom of the bowl, about 10 minutes.
  • Remove the dough and form into a smooth ball. Place in a large, greased bowl. Cover loosely with plastic wrap and let sit in a warm place for 1 ½ to 2 hours, until doubled in size.
  • When ready, turn the dough out onto the work surface and roll into a 12×18-inch rectangle. (If the dough is sticky, generously flour the surface first.) Evenly sprinkle the cheeses over the dough, leaving a 1-inch border untouched. Tightly roll the dough into a log.
  • Place the log seam-side down and roll it into a spiral. Tuck the end of the spiral under the loaf. Transfer to a greased 9-inch round cake pan or Dutch Oven. Cover loosely with plastic wrap and let sit in a warm place for 1 ½ to 2 hours, until doubled in size.
  • About 20 minutes before the second rise is through, place oven rack to the lowest position and pre-heat oven to 350°F.
  • To the risen dough, brush on the egg wash and sprinkle on the red pepper flakes to liking. Bake for 25 minutes. Rotate and tent loosely with aluminum foil. Continue baking for an additional 25 minutes.
  • Allow to cool in the pan until warm enough to handle. Remove the loaf from the pan and transfer to a cooling rack to cool completely.


Did you make this recipe?

You can tag me at @iamhomesteader.

Did you Make Spicy Cheese Bread?

I want to hear about it!  Take a picture and tag me on Instagram or on Facebook.  I would love to see your finished product!  Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Adapted from My Mother’s Apron Strings. Photography by The PKP Way.

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Reader Comments

  1. 3 stars
    This is my third time making the bread. The taste is great but I have to add extra flour every time as the dough is always too sticky to handle. Also, every time I brush the egg on before baking it collapses. It rises a bit when baking but…is there something I’m doing wrong?

  2. This is my first time making this and the dough seems to be a bit dry. I am currently waiting for it to finish rising to add the cheese. I do think that I will bake in a regular bread pan or two.

  3. If your going to have pop up videos at least give us us the option to close it if we are not interested

  4. My brother gave me some Smart Balance to use to make him bread, do you think it would work in this recipe??

  5. Help. Although I have baked bread in the past I am not a “baker” and have run into a problem. I followed the recipe exactly. Double checked everything. I used eggs the container said were large but they looked more medium to me. Regardless I used 2 whole eggs and 1 yoke. It only took about 5 minutes of kneading for the bowl to be clean. It said roll into a smooth ball – no way possible. The dough is going to come out heavy. I am going through the first raising now. Has anyone else had this problem? Or, any hints on what I did wrong?

  6. 5 stars
    Made it turned out great bit black on bottom next will usehigher rack but have to say (it’s great)

  7. Just wondering if this needs to refrigerated once it has cooled since it has cheese in it, I’ve never made bread with cheese baked in it before.
    Thank you.

  8. The number of eggs in the recipe is confusing. You have one slightly beaten egg, 2 eggs and 1 yolk and finally one beaten egg for the egg wash.

    1. For the dough it is 2 eggs and you add 1 yolk, just the yolk. The other eggs you beat together and you brush on top of dough before you place in oven.

      Hope this makes sense.

4.34 from 3 votes (1 rating without comment)

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