Butter flap with Cheese
Butter Flap with Cheese combines two things I love – homemade bread and cheese. A sharp cheese spread is layered in between white bread and baked until golden brown. This delicious recipe is a variation of the classic Guyanese butter flap or Jamaican coco bread. It can be enjoyed on its own for breakfast or with scrambled eggs, you can go wrong either way.
What is Butter Flap with Cheese?
This is a variation of the classic butter flap but with cheese layered in between the soft bread. Traditionally, butter flap is made with white bread that is folded with layers of butter in between. When the bread bakes, the butter melts and creates the softest, most buttery bread there ever was. I like to eat it with cheese so why not just bake the cheese right in? Sharp cheddar cheese is blended into the butter with mustard to give it an extra kick, it’s good!
What kind of cheese can I use?
Sharp Cheddar Cheese is best for this recipe. White or yellow cheddar works well; it’s best to use a cheddar that has a sharp flavor so that it stands out in between the bread. Using processed cheeses such as American cheese or Velveeta is not recommended. A good quality sharp cheddar will give the best flavor.
Tips on how to make Cheese flap
- Use softened butter versus melted butter between the layers. You can use more butter when it’s softened and the melted butter runs out from between the layers whereas the softened butter melts during the cooking and seeps into the dough.
- Use room temperature cheese, it’s easier to mix into the butter than using cold cheese.
- After folding, press along the edges with your finger to form a seal. The seam will open up during the rising process but prevents the flaps from opening all the way out when in the oven.
- Brush with melted butter after it’s done baking. This adds not only a nice glossy finish but also even more buttery flavor.
More bread recipes
Get the Recipe Butter Flap with Cheese
- 1 tbsp dry active yeast
- 1/4 cup sugar
- 1 1/3 cup warm water
- 4 cups all purpose flour
- 1/4 tsp salt
- 4 tbsp melted butter
- 7 tbsp softened butter
- 1 1/2 cup shredded sharp cheddar cheese, room temperature
- 1/2 tsp yellow mustard
- In a bowl add warm water, sugar and yeast and stir to combine. Let sit for 10 minutes until the yeast become foamy.
- Mix flour and salt in a bowl.
- Add flour, salt and melted butter to the yeast mix and mix to form a dough. Knead dough for about 10 minutes until smooth and no longer sticky. This can be done in a mixer using a hook attachment.
- Form dough into a ball and place in large bowl and cover loosely with cling wrap. Place in a warm place and allow to rise until doubled in size, about 45 to 60 minutes.
- Mix softened butter, shredded cheddar cheese and mustard to form a paste.
- Punch down dough and turn out onto the counter. Knead for 30 seconds then cut into 10 equal pieces.
- Form each dough into a ball then roll to form a circle about5 ½ inch in diameter. Spread about ½ tsp cheese spread on the dough, but not on the edges. Fold in half then spread with cheese spread, then fold in half again for form a rectangle. See video for technique.
- Gently press the edges together then place on an ungreased baking sheet pan. Repeat and place all the butterflap on the pan about 2 inches apart.
- Cover loosely with cling wrap in a warm place and allow to rise, about 30 minutes.
- Remove cling wrap then place in an oven preheated to 375degrees and bake for 20 minutes. Remove from the oven and immediately brush with melted butter.
- Serve warm.