Craving pizza, but want something a bit more wholesome? Try this homemade loaf infused with cheddar.
Whether beginner or expert, every baker worth their salt needs a savory recipe up their sleeve. That’s why I keep this recipe for cheese bread handy. It might take a while to proof and bake, but the few ingredients are simple and easy to work with, and the wait is totally worth it. The resulting loaf is golden brown, fluffy, and full of melted cheese. Who needs greasy pizza when you have homemade cheese bread?
My best friend makes a version of cheese bread that also has garlic and onion, which makes it taste even richer. She suggests shredding the cheddar from a block for a fresher flavor and smoother texture. “It’s worth the extra effort,” she told me with her finger in the air. For the past few years, she’s been invested in bread making and brings a fresh loaf to almost all the potlucks we attend. Soon, she and I are going to get together so she can teach me all the tips and tricks. For now, I have this epic but easy cheese bread recipe to satisfy my carb cravings. I hope you find it as delicious as I do!
Can I use other types of cheese?
While this recipe calls for cheddar because it’s salty and sharp, there are plenty of other cheeses that work well. I’ve seen bakers use shredded mozzarella, Monterey Jack, and Colby. Each has its own unique flavor, with mozzarella being more mild and Monterey Jack and Colby being sharper. You can also do what my mom does, which is buy local blocks of cheese infused with ingredients like tomato and basil or garlic and onion for a fun flavor dynamic. Once you get this cheese bread recipe down pat, it’s delightful to experiment with it!
How do I store leftovers?
Once it’s cooled to room temperature, store your loaf in a large airtight container or wrap it in aluminum foil. My family and I keep ours in the pantry at room temp for 3-5 days. Or you can refrigerate it for up to 1 week. For long-term meal prep, you can slice it up and freeze the slices for 2-3 months. When you’re ready to dig in, take out your portions and toast them in the oven at 350°F for about 10 minutes.
Serving suggestions
My best friend and I enjoy serving cheese bread with a spread of Roasted Garlic Butter or Sour Cream, plus some Pickled Cherry Tomatoes and Pickled Peppers. This makes a delightful little appetizer or snack platter when we feel like keeping it light. But if it’s a full-on feast you’re craving, craft cheese bread as a side to Chicken Tomato Soup and Rice Pilaf. There are plenty of pairing potentials for this bread in any meal, so keep an eye out and find your favorite.
Ingredients
- 3 cups bread flour
- 2 1/4 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water 110°F
- 2 1/4 cups shredded cheddar cheese divided
Instructions
- In a large bowl, mix the bread flour, instant yeast, and salt. Pour in the warm water and stir until the dough is just combined. Cover the bowl with a clean towel and let it rest in a warm spot for about 2 hours until it doubles in size.
- Lightly flour a clean work surface. Transfer the risen dough onto the surface and gently fold in 3/4 of the shredded cheddar cheese, adding the remaining cheese as a topping.
- Preheat a heavy, oven-safe pot with a lid in your oven at 450°F for about 30 minutes. Carefully transfer the dough along with the parchment paper into the hot pot.
- Cover and bake for 35 minutes. Then, remove the lid and bake for an additional 10 minutes to develop a golden, crisp top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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