Cheese Bread

My go-to savory bread has become a dinner rescue on busy weeknights when I'm serving up hot soups or hearty stews. The blend of bold cheese and gentle garlic notes creates an irresistible loaf that's got a beautiful crispy exterior and soft, fluffy middle.

I came up with this cheesy bread when friends dropped by unannounced for dinner. With just some basic flour and cheese in my cupboard, I threw this together from scratch, and now it's one of my most-used kitchen creations.

Ingredients

• All purpose flour: Makes the ideal foundation for quick bread that stays light and airy
• Baking powder: Creates the lift you need without messing with yeast or waiting time
• Salt: Brings out every flavor note, particularly the cheese; grab kosher if you can
• Garlic powder: Gives that background yumminess that makes the cheese taste even better
• Shredded cheddar cheese: Delivers sharp taste and melty pockets throughout; older cheddar packs more punch
• Milk: Makes everything soft and tender; full-fat works amazingly well
• Melted butter: Adds that lovely richness and helps brown the outside; pick unsalted to control the saltiness
• Large egg: Holds everything together and builds structure; let it sit out before using
• Fresh parsley: Adds a pop of freshness and pretty color; flat leaf Italian type tastes strongest

Step-by-Step Instructions

Get your oven ready:

Warm up your oven to 350°F and coat a standard 9×5 inch bread pan with butter or oil. For super easy bread removal, try laying down some parchment with extra hanging over the edges.

Combine the dry stuff:

Stir flour, baking powder, salt, and garlic powder in a big bowl until they're all mixed up. This step makes sure your bread will rise evenly all over.

Add your cheese:

Dump the shredded cheese into your flour mixture and toss it around until the cheese gets a light flour coating. This trick keeps all the cheese from sinking to the bottom and spreads the flavor throughout.

Get the wet ingredients ready:

In another bowl, beat together your milk, melted butter, and egg until they're all combined. Make sure the butter has cooled a bit so it won't cook bits of the egg.

Put everything together:

Pour your wet mixture into the dry ingredients and fold gently with a rubber spatula. Mix just enough to get rid of dry flour spots, maybe 10-12 gentle stirs. Don't go crazy mixing or your bread will turn out tough - a few lumps are totally fine.

Bake it up:

Scoop the batter into your greased pan and smooth the top flat. Bake in your hot oven for 40-45 minutes until it's golden on top and a toothpick stuck in the middle comes out mostly clean.

Let it rest then enjoy:

Let the bread sit in the pan for 10 minutes before moving it to a cooling rack. This cooling time helps the bread firm up so it won't fall apart when you cut it.

Pin it

You might think skipping the garlic powder is no big deal, but I found it adds that special something that turns this bread from just okay to absolutely crave-worthy. My little girl now begs to help whenever we're making this for soup night, always carefully measuring the cheese while mysteriously snacking on handfuls along the way.

Picking The Right Cheese

What makes this bread so fantastic is how well it works with basically any cheese in your fridge. Regular sharp cheddar gives you that familiar yummy taste, but I've tried tons of different kinds with great results. Gruyère makes it fancy with a nutty flavor, while pepper jack adds a nice kick. Want something different? Mix in some crumbled feta with dried oregano for Mediterranean vibes. Just make sure whatever cheese you pick has enough flavor to shine through after baking.

Keeping It Fresh

Your cheese bread will stay good on the counter in a sealed container for about 2 days. If you need it to last longer, pop it in the fridge for up to a week, though it might get a bit more dense. When you want to warm it up, wrap pieces in aluminum foil and heat in a 300°F oven for 10 minutes or just toast individual slices. This bread freezes really well too - just cut it up before freezing so you can grab single pieces whenever you want them.

What To Serve With It

This bread tastes amazing all by itself, but it really shines when paired with soups and stews. It goes especially well with tomato soup. For a more filling option, try topping thick slices with a fried egg and some avocado for breakfast, or use it to make the best grilled cheese sandwich ever. I often cut it into chunks as a party snack with some marinara sauce for dipping, and it vanishes within minutes every time.

Pin it

This cheesy bread can turn any simple meal into something special—and it always gets compliments!

Frequently Asked Questions

→ Can I swap cheddar for another cheese?

Absolutely! Try mozzarella, gouda, parmesan, or any cheese you love eating the most.

→ How can I level up the flavor?

Sprinkle in some paprika, dried herbs, or even a pinch of cayenne pepper for extra zest.

→ Is skipping the garlic powder okay?

Totally fine to omit it. But if you enjoy a little garlicky twist, it’s a tasty addition!

→ Can I make this gluten-free?

Yes! Use a gluten-free baking blend with a binding agent like xanthan gum for best results.

→ What’s the best way to store leftovers?

Wrap it tightly in plastic wrap or use an airtight container. Keep at room temp for up to 2 days, or refrigerate/freeze if storing longer.