Pin it
I gotta share my top bread creation that always wows everyone! This Speedy Cheese Bread is what I make when I'm craving homemade stuff but can't wait around for yeast to work its magic. The way cheddar melts throughout each bite creates amazing taste, and while it's in the oven, the smell will bring your family running to the kitchen. And guess what? You'll have it ready in less than an hour!
What Makes This Bread So Great
I've whipped up this bread so many times I can tell you it works even when you mess up a bit. I've eaten it with my hot chili, made awesome grilled cheese with it, and taken it to parties where it vanishes first thing. And you know what's really cool? You can switch up the cheeses or throw in extras to make it exactly how you want it!
Must-Have Components
- All-Purpose Flour: 2 cups, use the spoon-and-level trick to avoid packing it down, which gives you a lighter bread.
- Granulated Sugar: 1 tablespoon, brings a touch of sweetness that works really well with the savory stuff.
- Garlic Powder: 2 teaspoons, gives a tasty kick that goes great with the cheddar cheese.
- Baking Powder: 2 teaspoons, makes sure your bread puffs up nice and even with a soft inside.
- Salt: 1 teaspoon, brings out all the good flavors in your bread.
- Baking Soda: ½ teaspoon, works with the buttermilk to make your bread fluffy.
- Butter: 4 tablespoons, melted and cooled so it doesn't cook your eggs. Makes everything taste richer.
- Buttermilk: 1 1/3 cups, slightly tangy and makes your bread super soft. Homemade works fine too.
- Eggs: 2 large, at room temp so they mix in better and improve your bread.
- Cheddar Cheese: 3 cups shredded, sharp works best for big flavor. Fresh-shredded melts way better than the bagged stuff.
Crafting Your Cheese Bread
- Get Your Stuff Ready
- Turn your oven to 350°F (175°C). Butter up a 9×5-inch loaf pan so your bread won't stick after baking.
- Throw Together Dry Stuff
- In a big bowl, mix up flour, sugar, garlic powder, baking powder, salt, and baking soda. Mix them good. Then toss in 2 cups of your shredded cheddar.
- Blend Wet Stuff
- Grab another big bowl and whip together your cooled melted butter, buttermilk, and eggs until everything looks smooth.
- Make Your Mix
- Dump the wet stuff into your dry stuff bowl. Stir it gently with a spatula until just mixed. Don't go crazy stirring or you'll end up with tough bread.
- Fill Your Pan
- Pour your mix into the buttered pan. Smooth the top and sprinkle the last cup of cheese all over it.
- Cook It
- Put some foil loosely on top and stick it in the oven for 30 minutes. Then take the foil off and cook another 20 minutes. Stick a toothpick in the middle to check if it's done.
- Let It Rest
- Let your bread sit in the pan for 10 minutes. Then move it to a cooling rack until it's not hot anymore before cutting into it.
Keeping Your Bread Fresh
If you somehow don't finish it all off right away (which hardly ever happens at my place!), this bread keeps super well. I put it in my go-to sealed container and it stays good for days just sitting on the counter. When I want it to last longer, I cut it up and freeze it – then just toss a slice in the toaster whenever I'm hungry!
Swap-Outs and Fun Twists
I've tried so many different versions over time! Sometimes I grab pepper jack for some heat, or throw in fresh herbs from outside. When I run out of buttermilk, I just mix regular milk with some lemon juice – works great every time! And adding crunchy bacon pieces? That totally changes the game!
Foods That Go Great With Cheese Bread
This bread shows up alongside all my favorite soups and stews now. Nothing beats dipping a warm chunk into creamy tomato soup! For morning meals, I love to toast a slice and put a fried egg on it – when that yolk runs into the bread, it's just amazing.
Smart Ways To Get Better Results
After making tons of loaves, I've figured out some key tricks. That spoon-and-level way of measuring flour really matters – it keeps your bread from getting too heavy. And don't skip warming up those eggs before mixing them in; it really does make your bread better. That foil tent while baking? That's my trick for getting perfectly melty cheese on top without burning it!
Pin it
Frequently Asked Questions
- → What can I use instead of buttermilk?
- Mix a tablespoon of lemon juice or vinegar with regular milk, let sit 5 minutes, and it's ready to use. This mimics the acidity needed.
- → Why should I use foil while baking?
- It keeps the cheese from browning too quickly. Take it off midway for a golden, bubbly top.
- → Can I try different cheeses?
- Absolutely! Swap sharp cheddar with Gruyere or a blend, but steer clear of soft cheeses—they make it soggy.
- → How do I store leftover bread?
- Wrap it in foil and leave at room temperature for 2-3 days, or freeze up to 3 months in an airtight wrap.
- → Why did my loaf come out dense?
- Overmixing might be the culprit. Gently stir until just combined for a light texture.