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Let me share my favorite bread recipe that always gets rave reviews! This Quick Cheese Bread is my go-to when I want something homemade but don't have time for yeast and proofing. The way the cheddar melts into every slice creates such incredible flavor, and the aroma while it bakes will have everyone gathering in your kitchen. Best of all, it comes together in under an hour!
Why You'll Love This Recipe
After making this bread countless times, I can tell you it's incredibly forgiving and versatile. I've served it alongside my favorite chili, used it for grilled cheese sandwiches, and even brought it to potlucks where it's always the first thing to disappear. The best part? You can easily customize it with different cheeses or add-ins to make it your own!
Essential Ingredients
- All-Purpose Flour: 2 cups, measured using the spoon-and-level method to prevent overpacking, ensuring a light texture.
- Granulated Sugar: 1 tablespoon, balances the savory flavors with a subtle hint of sweetness.
- Garlic Powder: 2 teaspoons, adds a savory depth that complements the cheddar cheese.
- Baking Powder: 2 teaspoons, ensures the bread rises evenly with a soft, fluffy crumb.
- Salt: 1 teaspoon, enhances the natural flavors of the ingredients.
- Baking Soda: ½ teaspoon, reacts with buttermilk for an airy texture.
- Butter: 4 tablespoons, melted and cooled to prevent curdling the eggs. Adds richness to the bread.
- Buttermilk: 1 1/3 cups, slightly tangy and essential for a tender crumb. Homemade options work well if needed.
- Eggs: 2 large, at room temperature for easy incorporation and better texture.
- Cheddar Cheese: 3 cups shredded, sharp cheddar preferred for its bold flavor. Freshly shredded cheese melts more smoothly than pre-packaged varieties.
How to Make Cheese Bread
- Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to ensure easy release after baking.
- Mix Dry Ingredients
- In a large mixing bowl, combine flour, sugar, garlic powder, baking powder, salt, and baking soda. Stir well to ensure even distribution. Fold in 2 cups of shredded cheddar cheese.
- Combine Wet Ingredients
- In another large bowl, whisk together the melted and slightly cooled butter, buttermilk, and eggs until the mixture is smooth and well combined.
- Create the Batter
- Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold the mixture together until just combined. Avoid overmixing, as this can result in dense bread.
- Assemble the Loaf
- Transfer the batter to the prepared loaf pan. Smooth the top with a spatula and sprinkle the remaining 1 cup of shredded cheese evenly over the surface.
- Bake
- Cover the loaf pan loosely with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cool and Serve
- Allow the bread to cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing and serving.
Storage Tips for Freshness
If you're lucky enough to have leftovers (which rarely happens in my house!), this bread keeps beautifully. I love storing it in my favorite airtight container where it stays fresh for several days at room temperature. For longer storage, I'll slice and freeze it - just pop a piece in the toaster when you're ready to enjoy!
Ingredient Substitutions and Variations
Over the years I've experimented with so many delicious variations! Sometimes I'll use pepper jack for a spicy kick, or mix in fresh herbs from my garden. When I'm out of buttermilk, I make my own with milk and lemon juice - works like a charm! And those crispy bits of bacon? Game changer!
Perfect Pairings for Cheese Bread
This bread has become a staple alongside my favorite soups and stews. There's nothing better than dunking a warm slice into creamy tomato soup! For breakfast, I love toasting it and adding a fried egg on top - the way the yolk soaks into the bread is heavenly.
Baking Tips for Success
Through many loaves of trial and error, I've learned some crucial tips. That spoon-and-level flour measuring method really matters - it prevents dense, heavy bread. And don't skip bringing those eggs to room temperature; it makes such a difference in the texture. The foil tent during baking? That's my secret for perfectly melted cheese on top without burning!
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Frequently Asked Questions
- → Can I substitute the buttermilk?
- You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit 5 minutes. This provides the acidity needed for proper rising.
- → Why cover with foil for part of baking?
- The foil prevents the cheese on top from browning too quickly while the inside bakes. Removing it partway through allows the top to get golden brown.
- → Can I use different cheese?
- While sharp cheddar works best, you can experiment with other firm cheeses like Gruyere or a cheese blend. Avoid soft cheeses as they can make the bread too wet.
- → How should I store this bread?
- Store at room temperature wrapped in foil for 2-3 days. Can be frozen for up to 3 months if well wrapped.
- → Why is my bread dense?
- Overmixing develops gluten and makes the bread tough. Mix just until ingredients are combined for a tender loaf.