Oven-baked cheese bread

Total time: 3hr 45m
Preparation Time: 30m

For 20 piece

Nutritional Information

Contains 149 Kcal, 4g Protein, 18g Carbohydrates, 6g Fat


  • Dough
  • 500 g white flour
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • 0.25 cube yeast, (approx. 10 g), crumbled
  • 3 dl water
  • Cheese bread
  • 100 g double cream
  • 120 g Appenzeller, coarsely grated
  • 1 tbsp flat-leaf parsley, finely chopped
  • a little sea salt to serve
  • Utensils
  • One ovenproof or springform pan (approx. 24 cm in diameter), greased

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  • Dough

    Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Cheese bread

    On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 40 cm. Brush the dough with the double cream, cut crosswise into 5 and then lengthwise into 4 strips to create rectangles. Sprinkle with the cheese, parsley and fleur de sel. Fold together the strips of dough, layer in the prepared dish. Cover and leave to rise at room temperature for a further 30 mins.
  • To bake

    Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the pan and serve immediately.
  • Serve with:

    Salami, cooked ham, pickled vegetables or salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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