Cheesy Bread – Tammy’s

Tammy’s Cheesy Bread


I made this too early once and just put it into the refrigerator for a few hours before baking.


  • 1.5 cups plus 2 Tablespoons of warm water
    • 13 oz. by weight
    • 105 to 115 degrees Fahrenheit
  • 3 Tablespoons Oil
  • 3 Tablespoons Sugar
  • 1.5 teaspoons Salt
  • 2 Tablespoons Yeast
  • 4 Cups flour
    • 480 grams by weight
    • I used 1/2 G.P. and half Bread Flour
  • 1 cup Ranch dressing
  • 1 Tablespoon Italian Seasoning
  • 1 cup Sharp Cheddar or Mozzarella Cheese


  1. Stir together all ingredients except flour in a mixer with a mixing paddle on low speed.
  2. Add 2 cups of flour, 1/3 cup at a time.
  3. Replace the mixing paddle with a dough hook.
  4.  Increase the speed slightly.
  5. Add the remaining 2 cups of flour, 1/3 cup at a time.
    1. If the dough looks sticky and does not clean the sides of the mixing bowl, slowly add up to another 1/3 cup of flour until it does. (40g)
  6. Continue to kneed with the dough hook for 5 minutes.
  7. Let the dough rest for 5 minutes
  8. Roll into an oiled jellyroll pan
  9. Top with olive oil
  10. Add Italian seasoning
  11. Add a layer of Ranch Dressing.
  12. Add Sharp Cheddar or Mozzarella Cheese and Parmesan
  13. Let rise 15 minutes
  14. Bake at 350 degrees 18-20 minutes (or longer) until the bread browns and the cheese melts.
  15. Cut with a pizza cutter while the cheese is still warm or it will crack and fall off.
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