Cheese Souffle Bread

This bread rises tall, bakes golden, and fills your kitchen with the smell of melted cheese and toasted garlic. Good luck not tearing into it straight from the oven.

The dough is soft and egg-enriched, somewhere between a traditional bread and a souffle in texture. Swiss cheese and garlic get folded right in, so every bite is loaded with flavor.

Baked in a round casserole, it puffs up into a gorgeous dome that gets brushed with butter and showered in Parmesan and cracked black pepper.

Serve it warm alongside soup, stew, or just a slab of good butter. It doesn’t need much to shine.

Kitchen Tips

• Proof the yeast until it’s foamy and bubbly before adding it to the flour, so you know it’s active
• Let the dough rise in a warm, draft-free spot for the best lift
• If the top browns too fast, tent it loosely with foil for the last 15 minutes
• Tap the bottom of the loaf after baking. A hollow sound means it’s done.

Variations

• Use half Swiss and half sharp cheddar for a bolder cheese flavor
• Fold in chopped fresh rosemary or thyme with the garlic
• Add diced sun-dried tomatoes for color and a sweet, tangy bite