Hi Gee, breads made with cheese can be a bit holier because as the cheese melts it can leave little gaps in the structure of the bread. This is especially true if your recipe calls for cheese chunks. A drier final result may be related to baking too long, or it could also be a sign of over-proofing. If you suspect you're allowing the dough to rise too long or at too warm of a temperature, you may have better results if you put the bread in the oven when it hasn't risen quite so high in the pan. Paying attention to dough temperature after mixing and during rising can also be helpful in producing a steadier, more even rise. For most bread recipes an ideal dough temperature is between 75-78°F.

• Reply