No kneading, no fuss—this Cheese Bread is a golden loaf with a soft, dreamy crumb and bold, savory flavor in every bite!
Cheese and bread. Probably my two favorite foods, which is saying a lot since I love almost every kind of food! But when left to my own devices, I want a “girl dinner” made up of some really good bread and a delicious cheese. So you can imagine how I swoon for this cheese bread, where both of my favorites reside!
No rising. No kneading. No shaping. No kidding! This bread is really easy to make. And the result is out of this world. The texture is so dreamy—a soft interior with a wonderful crumb, and a perfectly crispy top. And the taste! You get the pungent goodness of onion and garlic powders, a bit of sweetness from the sugar, the sparky tang from the sour cream, and the sharp, bright flavor of the cheddar cheese in every bite.
The length of the ingredient list might seem daunting, but don’t let that deter you. It doesn’t take that long to prepare. Just whisk your dry ingredients together and add some of the cheese, then beat your wet ingredients together. Fold the two together, pour the batter into your prepared loaf pan, top with the remaining cheese and bake. I usually make multiple loaves at a time because they freeze really well, which means there is always delectable cheese bread in my house.
All About Cheddar Cheese
The very first cheddar cheese was made in the 12th century in England, in a village called—wait for it—Cheddar! Today it remains the most popular cheese in the U.K. and, according to some foodie sources, the second most popular in the U.S. (trailing behind the beloved mozzarella). Cheddar is usually white in the U.K. but can also be yellow-orange, colored with a natural dye called annatto. Apparently, the reasons for dying the cheese include maintaining a tradition started in England when cheese makers in Leicester wanted to differentiate their product from other cheeses.
Depending on your taste buds, you can choose mild, sharp, or extra-sharp cheddar: the difference in taste comes from how long the cheese is aged—the longer the aging, the more pronounced the flavor. For our cheese bread recipe, choose the one that best suits your palate. Also, while shredded cheddar comes in regular and rustic shred variety and these are perfectly fine, we like to recommend that you grate your own: that way, there are no additives or preservatives, so the cheese will have a fresher, creamier taste.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 1/4 cups shredded cheddar cheese, divided
- 1/4 cup unsalted butter melted and slightly cooled
- 1 1/4 cups whole milk
- 2 tablespoons sour cream
- 2 large eggs
How To Make Cheese Bread
Step 1: Preheat the oven to 350°F.
Step 2: Whisk together the flour, sugar, garlic powder, onion powder, parsley, baking powder, salt, and baking soda in a large bowl.
Step 3: Stir 2 1/4 cups of the shredded cheddar cheese into the dry mixture.
Step 4: In another bowl, beat together the melted butter, milk, sour cream, and eggs until well combined.
Step 5: Pour the wet ingredients into the dry ingredients and fold together with a spatula just until combined.
Step 6: Grease a 9×5-inch loaf pan with non-stick spray or butter.
Step 7: Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1 cup of cheddar cheese over the top.
Step 8: Cover the pan loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs & Tips
How Do I Store Leftovers?
Cooled cheese bread wrapped tightly in plastic wrap or aluminum foil will last at room temperature for 2-3 days, in the fridge for up to 1 week, and in the freezer for up to 3 months.
What Herbs Would Be Good In Cheese Bread?
In addition to the dried parsley in this recipe, dried dill is also a delicious addition. Any combination of herbs also works: thyme and rosemary add a wonderful earthiness, while adding a mix of oregano and basil will give the bread an Italian flair.
Is This Cheese Bread In The “Quick Bread” Category?
It certainly is! Quick breads are those that use baking powder or baking soda instead of yeast (or both, as we do here), so require no rising time or kneading. They’re “quick” to make! And they can be savory, like this cheese bread, or sweet, like this Cranberry Bread.
Serving Suggestions
There’s a good reason why the words bread and spread rhyme: these two things were made for each other! Plain or toasted, you’ll love cheese bread with Sweet And Smoky Bacon Jam, Homemade Boursin Cheese, Whipped Ricotta, or for the purists, Homemade Butter.
But let’s talk about our favorite thing about bread: sandwiches! Wait until you use cheese bread to make Grilled Cheese because there is no such thing as too much cheese. And on that note, use cheese bread for this Open-Faced Hot Honey and Ham Grilled Cheese. Cheese bread also elevates the classic BLT, especially when you spread the slices with Pimento Cheese and stuff the sandwich with Thick-Cut Bacon and some Crispy Fried Green Tomatoes.
Cheese Bread
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 1/4 cups shredded cheddar cheese divided
- 1/4 cup unsalted butter melted and slightly cooled
- 1 1/4 cups whole milk
- 2 tablespoons sour cream
- 2 large eggs
Instructions
- Preheat the oven to 350°F.
- Whisk together the flour, sugar, garlic powder, onion powder, parsley, baking powder, salt, and baking soda in a large bowl.
- Stir 2 1/4 cups of the shredded cheddar cheese into the dry mixture.
- In another bowl, beat together the melted butter, milk, sour cream, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula just until combined.
- Grease a 9×5-inch loaf pan with nonstick spray or butter.
- Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Cover the pan loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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