When a farmers' market stall has to make repeated re-stocking deliveries over the course of a Saturday morning, it has to be a good spot. Stella's Bakery in Madison, Wisconsin has such a stall going in the Madison farmers' market. And the item they just can't keep in stock? Hot and spicy cheese bread. Gooey Wisconsin provolone and jack cheeses blended with herbs and a kick of spice fill this buttery, pull-apart loaf of bread.
This recipe cuts out the most time consuming part of making cheese bread: making the actual bread. Instead, I used a store bought rustic loaf of sourdough and cut it crosswise and stuffed it with shredded cheese, fresh chives, and red pepper flakes.
This is a great recipe to make using two loafs of bread as well. Split 7-ounce packages of cheese, doubling the chives and red pepper flakes, between the two loafs (these will be slightly cheesier, with two cups of cheese per loaf). Bake both or freeze them just after you stuff them with cheese. To freeze for later, wrap the loaf in aluminum foil and then in plastic wrap or a plastic bag; simply remove the plastic and bake the loaf directly from the freezer.
The flavors here are mild (except for the spicy kick) and would be great with rosemary or sage and stronger cheese like a sharp cheddar, too. Ideally, this bread can be pulled apart piece by piece. However, depending on the texture of the bread, you may need to serve with a spoon to help lift the pieces from the loaf.
Pull-Apart Spicy Cheese Bread
inspired by Stella's hot and spicy cheese bread of Maidson, WI
1 rustic loaf of sourdough bread
¾ cup shredded Monterrey jack cheese
¾ cup shredded provolone cheese (or sliced provolone, cut into strips)
1 tablespoon fresh chives, chopped
2 teaspoons red pepper flakes (more if you want spicier bread)
¼ cup butter, melted
Preheat oven to 350&def; F. Using a serrated knife, carefully cut bread horizontally into inch-wide strips without cutting all the way through the bottom crust. Use the same method to cut bread vertically so that the result is a grid of 1-inch square cuts, leaving the bottom of the loaf intact. Set aside.
Combine cheese, chives, and red pepper flakes in a small bowl and mix until evenly distributed. Using your hands, gently stuff the cheese mixture in between the cuts in the bread. This is easier if you stuff cheese in the horizontal cuts and fill in as needed. Sprinkle any remaining cheese on top of the loaf. Place loaf on a sheet of foil, pour melted butter on top, and wrap the loaf with foil. Bake for 20 minutes. Remove from oven, unwrap from foil, and bake for an additional 10 minutes or until the cheese is bubbling and slightly browned on top. Serve while hot.
Related: Recipe: Cheese-Stuffed Bread Sticks
(Images: Stephanie Barlow)
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Comments (23)
I live in Wisconsin and I've bought the spicy cheese bread at the farmer's market. I will attest to its deliciousness!
A weekly stop during the Madison Farmer's Market--yum!
I went to grad school in Madison and the thing I miss the most is that amazing farmer's market. This cheesy bread is insanely good!!!!!
Stella's bread is one of my favorite things ever! I can eat a whole loaf in one sitting, no joke. Not that I would recommend it...
I think I found what I will bring to Sunday's Oscar party!
I just ate lunch, but now that I'm looking at this recipe I feel like I'm hungry all over again! Holy cow, this looks divine.
Stephanie, thank you so much for this post and recipe. This sounds divine. I'll be trying this right away.
Just when I thought I'd broken my bread addiction... the pull-apart reels me back in!
Madison farmers market rocks. All of that local goodness. Proud to be a progressive badger.
should this not read vertical cuts? Maybe it's just Friday brain fog on my part!
I WOULD HAVE PREFERRED THAT YOU INCLUDED THE RECIPE FOR THE BREAD - SO WE HAD A CHOICE. I LIKE TO MAKE BREAD. MAY WE HAVE THE RECIPE FOR SAME? THANKS!! LOOKS DELICIOUS. ABGS
that bread, fresh from the farmers market, is the best thing ever. i would sit in the grass in front of the capitol pulling pieces off, the cheese ooooozing out. amazing.
Beryl, they bought the bread at a farmer's market, so the OP doesn't have the recipe.
Just made this - and it was really yummy! Used fresh chili though... And think I will drizzle with olive oil instead of butter next time (we had some olive oil for dipping the crust, which gave me the idea). And let me tell you: you can't ever stuff enough cheese in there!
No dinner for me tonight, we ate the whole thing;)
@ MUFFET
I guess, you're right. No horizontal cuts. But vertical cuts cross- and lengthwise. At least that's what I take from the images (didn't understand the cutting instructions, too).
This looks divine! I have to make it!
Loafs?
You mention splitting a 7 oz. package of cream cheese between 2 loaves of bread in the text of your story, but there is no mention of cream cheese in your recipe. Did I miss something? Do you use cream cheese for this recipe? Thanks!
@Bistro
It says two 7 oz packages of cheese, it doesn't say cream cheese. I think the idea is that if someone has to purchase jack and provolone to make this delicious sounding mound of cheesy goodness, they can double the recipe and use up all the cheese. mmmmm, cheese :)
I made this over the weekend and it was AWESOME. I used Cabot Seriously Sharp white cheddar and pepperjack cheeses. So good...definitely had kick to it!
Does anyone remember seeing something like this, but for cinnamon bread, recently? For some reason I can't seen to find it, and I have a round loaf of weird cinnamon-chip bread (a gift) waiting in my freezer. I'll never eat it unless it's a special treat for my roommates!
made this using my homemade whole grain bread recipe. Turned out fantastic. I used part skim mozzarella, asiago and romano, fresh chives, but drizzled with olive oil instead of butter. Came was FANTASTIC!
this was a hit. only problem, when trying to pull off a piece, the crunchy top would come off and all the cheesy part stick. we just wrestled a fork with it.
Can't wait to get me some of Stella's bread this weekend at the first market of the season! Woot! It is THE BEST!