an up close shot of the top of quick cheese bread
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Quick Cheese Bread

Quick Cheese Bread is a savory cheddar loaf bread that easily mixes up in minutes without yeast or kneading! This cheesy bread is perfect for dunking in a warm bowl of soup, toasted with jam, or to fill with your favorite sandwich fixings.
Course bread
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 10
Calories 225kcal
Author Melissa Erdelac

Ingredients

  • 2 cups all-purpose flour or gluten free all-purpose flour (Cup 4 Cup gluten free flour is recommended)
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups (4 ounces) extra sharp cheddar, freshly grated
  • 1/2 cup Parmesan cheese (divided), freshly grated
  • 1 cup buttermilk or soured milk*
  • 1 egg
  • 2 tablespoons butter, melted and cooled

Instructions

  • Preheat oven to 350ºF. Spray or butter a  8 1/2 loaf pan and set aside. 
  • In a large bowl whisk together flour, baking powder, garlic powder, dry mustard, salt, and pepper. Stir in grated cheddar cheese and 1/4 cup parmesan cheese, reserving rest for topping.
  • In a small bowl whisk together buttermilk or soured milk*, egg, and melted butter. Pour into flour mixture and stir until no dry flour remains, until just combined. 
  • Transfer bread dough into prepared baking pan. Smooth down evenly and top with remaining Parmesan cheese. Bake for 45-50 minutes or until toothpick inserted in middle comes clean. Cool in pan for 5 minutes then turn onto wire rack to cool completely. 

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    Notes

    *Substitute for Buttermilk
    If you don't have buttermilk on hand, save yourself a trip to the store. It can easily be made at home in five minutes!
    1. Pour 1 tablespoon vinegar or lemon juice in a measuring cup.
    2. Add milk until you have 1 cup total liquid.
    3. Let sit for 5-10 minutes, stir, and then use.

     

    Cooks' Tips for Making Quick Cheese Bread
    • The recipe calls for using an 8 1/2" loaf pan. A larger bread pan may be used but the loaf will cook faster and not be as domed.
    • Quick Cheese Bread calls for extra sharp cheddar, which helps that cheddar flavor shine through. Medium cheddar will yield a much more subtle flavor. Other cheeses, such as pepper jack, mozzarella, or swiss may be substituted also. 
    • Be sure to mix flour until just no flour pockets remain and batter is fully moistened. Over mixing makes a denser, tougher crumb. 
    • I prefer using freshly grated block cheese because it's cheaper and it doesn't contain cellulose, which coats shredded cheese to keep it from sticking together. 

     

    Nutrition

    Calories: 225kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 351mg | Potassium: 255mg | Sugar: 1g | Vitamin A: 345IU | Calcium: 281mg | Iron: 1.5mg