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Cheese bread is that one thing I bake when I want the kitchen to smell cozy and everyone to gather around for "just one more slice." Warm and savory with gooey pockets of cheese, this loaf makes quick work of dinner side duties, snack cravings, and those moments when soup just needs something to soak it up. It comes together in just under an hour, fuss-free, no yeast required.
Ingredients
- All purpose flour: gives the loaf structure and a tender crumb use the freshest for best results
- Baking powder and baking soda: work together to lift the bread evenly
- Salt: balances and boosts the savory flavors
- Garlic powder: adds depth and savory aroma
- Dried oregano: brings herby notes that complement the cheeses
- Dried thyme: delivers earthy flavor for a rounded taste
- Cheddar cheese: melts to provide flavor and a gorgeous orange color choose a sharp variety
- Mozzarella cheese: adds a stretchy texture and a mild creaminess use low moisture for best melt
- Parmesan cheese: brings salty sharpness and subtle umami
- Buttermilk: keeps the bread moist and gives a hint of tangful flavor
- Unsalted butter: gives richness and a soft crumb use real butter
- Eggs: bind the ingredients so the loaf stays together and slices well
Step-by-Step Instructions
- Preheat the oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and grease a standard loaf pan thoroughly to prevent sticking which makes removing the loaf a breeze
- Mix the dry ingredients:
- In a large bowl whisk together all purpose flour baking powder baking soda salt garlic powder oregano and thyme carefully so every spoonful of flour has an even hit of flavor and leavening
- Incorporate the cheeses:
- Add cheddar mozzarella and Parmesan to the dry mixture tossing gently so every strand gets coated this stops the cheese from sinking
- Prepare the wet ingredients:
- In another bowl whisk buttermilk melted butter and eggs together until smooth and emulsified let the butter cool a bit first so you don’t scramble the eggs
- Combine wet and dry mixtures:
- Pour the wet mix into the dry gently stir with a spatula or wooden spoon until everything just comes together lumpy batter is fine and overmixing will toughen the loaf
- Transfer to the loaf pan:
- Spread the batter into the prepared pan smoothing the top so it bakes up flat and evenly
- Bake the bread:
- Pop the pan into your hot oven and bake for forty five to fifty minutes a toothpick poked in the center should come out clean or with a few crumbs but no wet batter
- Cool before slicing:
- Leave the bread in the pan for ten minutes this sets the structure then transfer to a wire rack to let it cool fully for best slicing and flavor development
- Serve and enjoy:
- Slice and eat warm or at room temp as a comforting side snack or alongside your favorite soup and salad
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Storage Tips
Wrap the fully cooled loaf tightly in plastic or aluminum foil then store at room temperature for two days or refrigerate up to five days For freezing slice the bread and layer parchment between pieces then tuck into a freezer bag for up to two months Toast or microwave slices straight from the fridge or freezer for best flavor and texture
Ingredient Substitutions
You can swap half the all purpose flour with whole wheat flour for a denser loaf If buttermilk is out of reach use whole milk mixed with a teaspoon of lemon juice and let it sit for five minutes For different cheeses try Monterey Jack provolone or even a spicy pepper cheese for extra kick
Serving Suggestions
Cheese bread pairs with nearly any meal I love it with tomato soup chili or as the foundation for a killer ham and egg breakfast sandwich You can also cut the loaf into cubes and serve with dips or olive oil for a warm appetizer
Cultural Context
Quick savory breads like this are a staple in many families as a way to bring something homemade to the table even on busy nights This cheese bread reminds me of classic Midwestern potluck staples hearty rich and always welcome
Recipe FAQs
- → Can I use different types of cheese?
Yes, you can substitute other flavorful cheeses like Swiss or provolone for a unique twist, but the blend of cheddar, mozzarella, and Parmesan offers the best texture and taste.
- → What’s the best way to store leftovers?
Cool the bread completely, then wrap tightly in plastic or store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days.
- → How do I reheat the bread for best results?
Warm slices in a toaster oven or briefly microwave to restore the fresh, melty texture. Avoid over-heating to keep the bread moist.
- → Can I make this loaf gluten-free?
Use a cup-for-cup gluten-free flour blend in place of all-purpose flour, but note that texture may differ slightly from the original version.
- → What herbs work well in this bread?
Dried oregano and thyme are used here, but rosemary, parsley, or Italian seasoning can also enhance the savory aroma and flavor.