From chilli and gruyere buns to a pull-apart loaf, these breads all give cheese the starring role it deserves!
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.
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.
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.
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.
"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.
“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 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.
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)
"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.
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.
The roast wattleseed gives the bread a slight hazelnut flavour. We use a lot of native herbs and spices for the food we serve at our campfire dinners, including this damper.
Soft bread sandwiches are filled with mozzarella cheese and anchovies, drenched in egg, then fried. Pure cheesy, salty toastie goodness.
A blue cheese, date and pistachio loaf that's perfect for a cheese board or picnic.