Egg cheese bread is a savory, pull-apart loaf made from a soft yeast dough enriched with eggs and loaded with melted cheese. It’s a popular breakfast or snack in bakeries across Singapore, especially in neighborhoods like Clementi, where the warm, cheesy aroma draws crowds. This recipe recreates that bakery-style bread at home with a tender crumb, a golden crust, and a gooey cheese center that’s impossible to resist.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 teaspoon (5 g) salt
- 1 tablespoon (12 g) sugar
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 large eggs, at room temperature
- 3 tablespoons (42 g) unsalted butter, melted
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) shredded cheddar cheese
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon (15 g) sesame seeds (optional)
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar. If using active dry yeast instead, dissolve it in the warm milk with a pinch of sugar and let it foam for 5 minutes before adding to the dry ingredients.
- Add the warm milk, 2 eggs, and melted butter to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed, but avoid over-flouring.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a floured surface. Gently knead in the mozzarella and cheddar cheese until evenly distributed. The dough will become slightly sticky from the cheese—this is fine.
- Divide the dough into 8 equal pieces. Shape each piece into a ball and place them in a greased 9-inch (23 cm) round cake pan or a 9×5-inch (23×13 cm) loaf pan, arranging them snugly together.
- Cover the pan loosely with plastic wrap and let the dough rise again for 30–40 minutes, until puffy and almost doubled.
- Preheat your oven to 375°F (190°C). Brush the top of the dough with the egg wash and sprinkle with sesame seeds if using.
- Bake for 30–35 minutes, until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should read 190°F (88°C) if you use a thermometer, but the visual cues are reliable. If the top browns too quickly, loosely cover with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm to enjoy the melted cheese pull.
Tips
- Cheese choice: Mozzarella gives the best stretch, while cheddar adds flavor. You can use all mozzarella or a mix of your favorite melting cheeses like provolone or gouda. Avoid aged cheeses that don’t melt well, like parmesan, as the sole cheese.
- Warm milk: The milk should be warm to the touch but not hot—about 110°F (43°C). If it’s too hot, it will kill the yeast and the bread won’t rise.
- Sticky dough: When kneading in the cheese, the dough will get sticky. Use a bench scraper and a light dusting of flour to manage it. Don’t add too much flour, or the bread will be dense.
- Storage: This bread is best eaten the day it’s made. If storing, keep it in an airtight container at room temperature for up to 2 days, but expect the cheese to firm up.
Serving Suggestions
Serve the egg cheese bread warm as a breakfast with a cup of coffee or tea. It also makes a great snack on its own, or alongside a bowl of tomato soup for lunch. For a more filling meal, split the bread and toast it, then add a fried egg and a slice of ham.
Variations
- Spicy version: Add 1 teaspoon of chili flakes or a finely chopped fresh chili to the dough along with the cheese.
- Herb and garlic: Mix in 1 teaspoon of dried oregano or Italian seasoning and 1 clove of minced garlic with the flour.
- Bacon and cheese: Cook 4 slices of bacon until crisp, crumble, and knead into the dough with the cheese.
- Whole wheat: Replace half of the all-purpose flour with whole wheat flour. The bread will be denser but still delicious.
Storage and Reheating
Store leftover egg cheese bread in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F (175°C) oven for 5–10 minutes until the cheese is melty again. You can also microwave individual slices for 15–20 seconds, but the bread will be softer and less crusty.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour? Yes, bread flour will give a chewier texture and a slightly higher rise. Use the same amount, but you may need to add a tablespoon or two of extra milk if the dough feels stiff.
Why didn’t my bread rise? The most common reasons are expired yeast, milk that was too hot (killing the yeast), or a cold room. Check the yeast’s expiration date and use a thermometer for the milk. If your kitchen is cold, place the dough in an oven with the light on or near a warm appliance.
Can I make this bread without eggs? Yes, you can substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. The bread will be slightly less rich and may not rise as tall, but it will still work.
How do I know when the bread is done? The top should be deep golden brown, and the internal temperature should be at least 190°F (88°C). If you tap the bottom of the loaf, it should sound hollow. Overbaking can dry it out, so check at the 30-minute mark.
Can I use pre-shredded cheese? Yes, but pre-shredded cheese often contains anti-caking agents that can affect melting. For the best stretch, shred the cheese yourself from a block.
Is this bread safe to eat if left out overnight? Yes, it’s safe as long as it’s covered and kept at room temperature for up to 2 days. The cheese is baked, so it doesn’t require refrigeration, but it will stale faster. If you live in a hot, humid climate, refrigerate it to be safe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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