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Why You’ll Love My Recipe
Say hello to your new favorite side! This Cheese Bread is cheesy (of course!), chewy, and a little bit crispy – no rising required. Enjoy it with a bowl of soup, a hearty chili, or slice it up and enjoy it warm. Your taste buds will thank you!
If you love cheese bread, check out my Beer Bread and The Ultimate Jiffy Cornbread Recipe next! They’re perfect for cozy meals or sharing with friends – but don’t blame me when they disappear in minutes!
Reader Review
This is fabulous! I l-o-v-e almost anything cheese, but especially if it includes aged cheddar. So easy to make and turned out just as you pictured it. I made this to accompany the Hot Italian Soup we love. I added a dash of cayenne pepper for a subtle heat. YUM!
Karlynn’s Recipe Notes
- Skill Level: This recipe is super easy to make – no yeast, no fuss!
- Total Time: You’ll have cheese bread on the table in 1 hour from start to finish.
- Variations: Mix in fresh or dried herbs like basil, parsley, or rosemary, and add bacon or jalapeños for a little kick! Serve your loaf alongside my Zuppa Toscana, Guinness® Irish Stew, or a hearty Chili Recipe. The options are endless!
- Tools For This Recipe: You will need a standard loaf pan, a large bowl, a whisk, a cheese grater, a spoon for stirring, a toothpick or cake tester, and a baking rack for cooling.
What You’ll Need for Ingredients
All-Purpose Flour: This is the base of your Cheese Bread! Flour gives the dough structure and helps keep it chewy and soft.
Seasonings: Sugar, salt, garlic powder, and onion powder are the essentials here. Karlynn’s Tip: You can also spice things up with paprika, cayenne pepper, or dried herbs to make this bread your own!
Milk: Milk keeps your loaf moist and helps bind the dough together. Karlynn’s Tip: Bring your milk to room temperature before adding it to the mixture so it combines smoothly with the other ingredients!
Baking Powder: This recipe calls for baking powder instead of yeast. Because the dough is full of egg, butter, cheese, and onions, the yeast wouldn’t rise properly, and you’d likely end up with a flat loaf! Baking powder gives just enough lift to keep the bread light and bouncy, without turning it into sandwich bread.
Aged Cheddar Cheese: Sharp, slightly nutty, and full of flavor, aged cheddar melts beautifully and adds a bold contrast to just about anything you pair with your Cheese Bread! Karlynn’s Tip: Cheddar cheese is traditional, but feel free to experiment here. Swap in Gruyère, Swiss, or a good Spanish melting cheese for a fun twist!
How To Make Cheese Bread
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Grease a standard loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, onions, sugar, onion powder, garlic powder, and salt.
- Whisk the milk, egg, and butter in a separate bowl until combined.
- Stir the liquid into the dry mixture, then add the cheese.
- Pour the batter into the prepared pan, and bake for 50 minutes at 350°F.
- When a toothpick inserted into the middle comes out clean, your loaf is done!
- Remove from the pan and place on a baking rack to cool.
Karlynn’s Tips and Tricks for the Perfect Cheese Bread
- Cheese Choices Matter: This recipe calls for a delicious aged cheddar, but it’s also a great base for experimenting! You can swap the cheddar for Gruyère or a Spanish Manchego for a slightly different flavor profile. Or, if you prefer a milder cheese bread, Monterey Jack or real American cheese work wonderfully. Try to avoid strong, funky cheeses like blue cheese, though – they don’t melt well into the dough and can taste overpowering once baked!
- Freshly Grated Is Best: Grating your own cheese helps it melt smoothly into the dough and adds the best texture. Pre-shredded cheese works just fine, too, but freshly grated really does make a difference!
- Leftovers? Lucky You: Leftover cheese bread is incredibly versatile! Turn it into garlic bread, use it as a base for tasty pizza bread, cube it into croutons, or build an over-the-top sandwich like a gourmet BLT. This is one of those recipes that somehow gets better the second time around!
Storage Instructions
This Cheese Bread is best enjoyed warm from the oven, but if you’re lucky enough to have leftovers, they store beautifully!
Refrigerator: Once your loaf has cooled, store it in an airtight container or wrap it tightly in plastic wrap. Enjoy within 2-3 days for the best texture and flavor.
Freezer: Cool the bread completely, then wrap it tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months, following USDA food safety guidelines. Thaw at room temperature and reheat in the oven until warmed through!
More Delicious Bread Recipes
If homemade Bread is your thing, you’ll love these timeless recipes too:
- My Oatmeal Bread is wholesome, tender, and makes the best breakfast toast!
- Parker House Rolls are a buttery, fluffy, must-have for holidays or special dinners.
- This No-Knead Focaccia Bread Recipe has a golden, chewy crust, and it’s so easy to make – no kneading required!
And there you have it, folks! This Cheese Bread proves that homemade bread doesn’t have to be complicated to be delicious. Whether you pair it with soup or enjoy it on its own, it’s bound to become a repeat bake!
If you give this recipe a try, don’t forget to share your results in the comments below. I can’t wait to hear how you served it!
Happy Baking!
Karlynn
Cheese Bread
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons green onions, minced
- 2 tablespoons sugar
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder, optional
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup salted butter , melted and cooled
- 1 ½ cups aged cheddar cheese, grated
Instructions
- Preheat your oven to 350 °F. Grease a standard loaf pan and set aside.
- In a large bowl, whisk together the flour, baking powder, onions, sugar, onion powder, garlic powder, and salt.
- Whisk together the milk, egg and butter until completely combined.
- Stir into the dry mixture until just combined, then add in the cheese.
- Turn out the batter into the prepared pan.
- Bake for 45-55 minutes until a toothpick or cake tester inserted comes out clean. Remove from the pan and place on a baking rack to cool slightly. This is best served warm.
Notes
- You can sub in whatever type of cheese you like in this!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
carolyn D'Alessandro says
Made it last night it was great thank you!!
Hoséa says
I would like to use corn meal instead of all purpose flour myself. Will the bread be as moist? Thanks.
Susan says
This looks delicious unfortunately I can not eat wheat flour. If I wanted to try almond, coconut or oat flour would it be. 1:1 ratio? I have done batter breads with oat and almond. I just don’t know how to make the conversion.
Lori Armida says
This bread was delish. The only change I will make next time is omit the sugar… I wish I had some of my jalapeño jelly left that would go perfect on this bread
Lori Armida says
This bread was delish. The only change I will make next time is omit the sugar… I wish I had some of my jalapeño jelly left that would go perfect on this bread 😊
Lynda says
Wondering if anyone has tried quick breads like this one with a non dairy milk as my husband cannot have milk. Maybe I will try it with rice milk or oat milk and see. If it doesn’t rise, it can be a cheese flat bread!
Lyndsay says
Just made it. It’s delicious! Thank you.
Debi Stramaglio says
I was wondering if you could substitute the cheddar with Parmesan? Equal parts?
Barb says
I don’t see any answers to the questions, but I’m wondering how much in weight is 1.5 cups of cheddar cheese. This sounds wonderful. Since it makes a difference how much you pack in the cheeses, I think it would be easier to measure my pounds or ounces. Thank you.
Barb says
1 1/2 cups of shredded cheese would be 6 oz.
kelly canty says
i wonder if you could use almond flour for this recipe???
Ali Bjurstrom says
This is fabulous! I l-o-v-e almost anything cheese, but especially if it includes aged cheddar. So easy to make and turned out just as you pictured it. I made this to accompany the Hot Italian Soup we love. I added a dash of cayenne pepper for a subtle heat. YUM!
Thanks Karlynn!
Audrey says
Can I make the cheese bread with corn meal and get a nice cheesy moist corn bread?