Cheese Bread

This quick and savory cheese bread has become my weeknight dinner savior when I need something homemade to accompany soups and stews. The combination of sharp cheese and subtle garlic creates a satisfying loaf that's crusty outside and tender inside.

I first created this cheese bread when unexpected guests arrived for dinner. With just flour and cheese in my pantry, this recipe was born out of necessity but has since become a staple in my recipe collection.

Ingredients

• All purpose flour: Provides the perfect structure for this quick bread without being too dense
• Baking powder: Gives the bread its rise without needing yeast or proofing time
• Salt: Enhances all the flavors, especially the cheese; use kosher salt if available
• Garlic powder: Adds a subtle savory note that complements the cheese perfectly
• Shredded cheddar cheese: Brings sharp flavor and gooey pockets throughout; look for aged cheddar for more pronounced flavor
• Milk: Creates tenderness in the crumb; whole milk produces the best results
• Melted butter: Adds richness and helps create that golden crust; use unsalted to control salt content
• Large egg: Provides structure and helps bind everything together; room temperature works best
• Fresh parsley: Brightens the flavor and adds color; choose Italian flat leaf for best flavor

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 350°F and thoroughly grease a standard 9×5 inch loaf pan. For easy removal, consider lining the pan with parchment paper with overhang on the sides.

Mix the dry ingredients:

Whisk together flour, baking powder, salt, and garlic powder in a large bowl until evenly distributed. Proper mixing ensures the baking powder is evenly distributed for consistent rise.

Incorporate the cheese:

Add the shredded cheese to the dry ingredients and toss until the cheese is coated in flour. This prevents the cheese from sinking to the bottom during baking and ensures even distribution.

Prepare wet ingredients:

In a separate bowl, whisk together milk, melted butter, and egg until completely combined. The butter should be melted but not hot to avoid cooking the egg.

Combine mixtures:

Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Mix just until no dry flour remains, about 10 to 12 strokes. Overmixing will create a tough bread, so some lumps are perfectly fine.

Bake to perfection:

Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and serve:

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the structure to set for cleaner slices.

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The garlic powder might seem optional, but I discovered it adds a crucial depth that elevates this bread from good to unforgettable. My daughter now insists on helping make this bread whenever we have soup night, carefully measuring the cheese with extra always managing to disappear into her mouth.

Cheese Selection Matters

The beauty of this recipe lies in its adaptability to whatever cheese you have available. Sharp cheddar provides classic flavor, but I've experimented with numerous varieties with excellent results. Gruyère adds nutty sophistication, while pepper jack introduces a pleasant heat. For a Mediterranean twist, try feta and a sprinkle of dried oregano. The key is ensuring your cheese has enough flavor to stand out after baking.

Storage Solutions

This cheese bread stays fresh at room temperature in an airtight container for about 2 days. For longer storage, refrigerate for up to a week, though the texture becomes slightly denser. To reheat, wrap slices in foil and warm in a 300°F oven for 10 minutes or toast individual slices. The bread also freezes exceptionally well; just slice before freezing for easy portioning, then thaw slices as needed.

Serving Suggestions

While delicious on its own, this versatile bread truly shines alongside soups and stews. The savory notes complement tomato soup particularly well. For a heartier meal, top thick slices with a fried egg and avocado for breakfast or use as the foundation for an elevated grilled cheese sandwich. I often serve it as an appetizer with a side of marinara sauce for dipping, which disappears within minutes at gatherings.

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This cheese bread is a life-saver for quick meals—and it never fails to impress!

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute cheddar with any cheese you prefer, such as mozzarella, gouda, or parmesan.

→ How do I make this bread more flavorful?

Add spices like paprika, dried herbs, or a touch of cayenne pepper to customize the flavor to your taste.

→ Is it okay to skip the garlic powder?

Yes, the garlic powder is optional. However, it enhances the flavor if you enjoy a subtle garlicky kick.

→ Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum.

→ How can I store leftover cheese bread?

Wrap the bread in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze it.