High-quality cheese bread rich in nutrients can be made by adding cheese to bread. The effect of cheese addition on dough hardness as well as texture and staling properties and major nutrients of bread was analyzed in this study. The formulation was optimized using one-factor-at-a-time and orthogonal array methods. Dough hardness and sensory scores of bread were considered as response variables. The optimum combination obtained were cheese 15%, dry yeast 1.5% and bread improver 0.8%. The cheese bread made using the optimized formulation by the direct leavening method had a delicate taste and soft texture with rich cheese flavor. Moreover, the dough hardness was 94.317 g, the bread hardness was 402.255 g, the sensory score was 92, and the protein content was 14.5 g/100 g. The cheese bread had better quality and was more resistant to staling than ordinary bread.