
I'm excited to share my crowd-pleasing bread that skips the fuss! This no-wait Cheese Bread is what I make when I'm craving homemade without dealing with yeast rising times. The way cheddar runs through each bite gives amazing taste, and you'll love how it fills your home with mouthwatering smells. The best thing? You'll have it ready in under 60 minutes!
What Makes This Bread Special
I've whipped up this bread so many times I can tell you it handles mistakes well and works for lots of meals. I've enjoyed it with hot bowls of chili, turned it into amazing grilled cheese sandwiches, and watched it vanish first at group dinners. Want to know something great? You can switch up the cheese or toss in extras to create your own version!
Key Ingredients You'll Need
- All-Purpose Flour: 2 cups, use the spoon-and-level trick to avoid packing it down, which keeps your bread light.
- Granulated Sugar: 1 tablespoon, brings a touch of sweetness that balances the savory notes.
- Garlic Powder: 2 teaspoons, gives a rich background flavor that works well with the cheese.
- Baking Powder: 2 teaspoons, makes sure your bread puffs up with a tender middle.
- Salt: 1 teaspoon, brings out flavors from everything else.
- Baking Soda: ½ teaspoon, teams up with buttermilk to create fluffiness.
- Butter: 4 tablespoons, melted then cooled so it won't cook the eggs when mixed. Adds lovely richness.
- Buttermilk: 1 1/3 cups, slightly tangy milk that makes bread tender. Homemade works too.
- Eggs: 2 large, not cold from the fridge for better mixing and final texture.
- Cheddar Cheese: 3 cups shredded, go for sharp for bigger flavor. Cheese you grate yourself melts nicer than bagged stuff.
Making Your Cheese Bread
- Get Your Oven Ready
- Turn your oven to 350°F (175°C). Coat a 9×5-inch bread pan with butter or cooking spray so the bread won't stick later.
- Combine Dry Stuff
- In a big bowl, mix flour, sugar, garlic powder, baking powder, salt, and baking soda. Stir everything really well. Add 2 cups of your shredded cheddar and mix it in.
- Blend Wet Ingredients
- Take another big bowl and whisk your melted (but not hot) butter, buttermilk, and eggs until they're smooth and completely mixed together.
- Mix Everything
- Pour your wet bowl into your dry bowl. Gently stir with a spatula just until everything comes together. Don't mix too much or you'll end up with tough bread.
- Fill Your Pan
- Dump the batter into your greased pan. Smooth the top flat and sprinkle the last cup of cheese all over the surface.
- Into The Oven
- Loosely put foil on top and bake for 30 minutes. Then take the foil off and bake 20 more minutes. You'll know it's done when a toothpick stuck in the middle comes out clean.
- Let It Rest
- Let your bread sit in the pan for 10 minutes after baking. Then carefully move it to a cooling rack until it's fully cooled before you cut it.
Keeping Your Bread Fresh
We hardly ever have any left at my house, but this bread stays good for days! I put mine in a sealed container where it lasts nicely at room temp. When I want it to last even longer, I slice the whole loaf and freeze it. Then I just grab a piece and toast it whenever I want some!
Changing Up Your Ingredients
I've tried so many tasty versions over time! Sometimes I swap in pepper jack when I want some heat, or throw in fresh herbs from outside. If my buttermilk's gone, I just mix milk with lemon juice and it works fine! Oh, and adding crispy bacon bits? That takes it to a whole new level!
Foods That Go Great With Cheese Bread
This bread has become my go-to side for big bowls of soup. Nothing beats dunking a warm chunk into creamy tomato soup! And for breakfast? I love to toast a slice and top it with a runny egg. The way that yolk soaks into the bread is just amazing.
Tricks For Better Bread
After baking tons of loaves, I've picked up some important tricks. That whole spoon-and-level way of measuring flour really matters. It keeps your bread from getting too heavy. Don't skip warming up your eggs either. It really helps with the final texture. And that foil cover during the first part of baking? That's my trick for getting perfectly melted cheese on top without burning it!

Frequently Asked Questions
- → Can I replace buttermilk?
- Yes, just mix 1 tablespoon of lemon juice or vinegar into regular milk and let it rest for 5 minutes. This works just like buttermilk.
- → Why use foil during baking?
- Foil stops the cheese topping from getting too dark too fast. Remove it later to let the top turn golden brown.
- → Can I try other cheeses?
- Sharp cheddar is ideal, but firm options like Gruyere or blends work too. Stay away from soft cheese, or the bread could turn soggy.
- → How do I store this loaf?
- Wrap it well in foil and keep it at room temp for 2-3 days, or freeze it up to 3 months for later.
- → Why did my loaf turn out dense?
- Overmixing makes it tough. Just stir until the ingredients barely combine for a soft, fluffy result.