Description
This easy, no-yeast cheddar cheese bread is buttery, moist, and packed with cheesy goodness. A perfect savory loaf for soups, stews, brunches, or snacking!
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon garlic powder (optional)
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1/4 teaspoon black pepper
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1 1/2 cups shredded sharp cheddar cheese
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1 cup whole milk
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1 large egg
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1/4 cup unsalted butter, melted (plus extra for brushing the top)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or glass baking dish.
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Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and black pepper.
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Add cheese: Stir in the shredded cheddar cheese until evenly distributed.
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Mix wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.
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Combine: Pour wet mixture into the dry ingredients and stir until just combined. Do not overmix.
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Bake: Pour batter into the prepared loaf pan. Smooth the top and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & serve: Let the bread cool in the pan for 10 minutes, then remove and cool on a wire rack. Brush the top with melted butter if desired.
Notes
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Use sharp cheddar for the boldest flavor, or try pepper jack for a spicier version.
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Add chopped herbs like chives or parsley for freshness.
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Bread keeps well in an airtight container for 3 days or can be frozen for up to 2 months.
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Toast leftovers with butter for an even richer bite.