• 1 tsp (5 ml) granulated sugar
  • 1/2 cup (125 ml) warm water
  • 2 1/4 (11 ml) active dry traditional yeast
  • 3 tbsp (45 ml) butter, melted and divided
  • 2 tbsp (30 ml) chopped fresh basil or parsle
  • 1 large clove of garlic, minced
  • 1 1/2 cups (375 ml) all-purpose flour (approx)
  • Pinch of salt
  • 4 oz (125 g) semi-firm cheese cut into 16 1-inch cubes
  • 2 tbsp (30 ml) freshly grated hard cheese

Ontario Cheese Bread Bombs

Several baked Ontario cheese bombs in a white dish sitting on a white cloth on a wooden table.


  • In a large bowl, dissolve sugar in water and stir in yeast and let stand about 5 minutes or until frothy. Whisk in 2 tbsp (30 mL) of the butter, basil and garlic. Stir in the flour and salt until combined. Turn out onto floured surface and knead adding a bit more flour if
necessary until soft dough forms. Place in buttered bowl; cover and let rise for about 1 hour or until doubled in size.
  • Preheat oven to 400F (200C).
  • Cut dough into 16 equal pieces and roll each into small balls. Tuck 1 cube of cheese into each piece and roll again into a ball. Place balls into buttered 8 inch (2 L) round baking pan, leaving space in-between them. Cover and let rise about 1 hour or until doubled. Brush dough with remaining butter and sprinkle with hard cheese.
  • Bake for 15 to 20 minutes or until golden brown. Let cool slightly before pulling apart to eat.


(1 BUN)
Calories 100
Protein 4 g
Carbohydrates 9 g
Fat 4.5 g
Fibre 0 g
Sodium 105 mg

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