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I gotta tell you about my top bread creation that always wows the crowd! This Speedy Cheese Bread is what I make when I want something homemade without messing with yeast or waiting around. The way the cheddar blends into every bite makes for amazing taste, and while it's in the oven, everyone drifts to the kitchen from that smell alone. And guess what? The whole thing takes less than an hour!
What Makes This Bread Special
I've thrown this bread together so many times now and trust me, it's super flexible and hard to mess up. I've had it with my go-to chili, made awesome grilled sandwiches with it, and whenever I bring it to gatherings, it vanishes first. My favorite thing? You can switch up the cheeses or toss in extras to make it fit your taste!
Key Ingredients
- All-Purpose Flour: 2 cups, use the spoon-and-level trick to avoid packing it down, which keeps your bread nice and airy.
- Granulated Sugar: 1 tablespoon, gives just enough sweetness to balance out all the savory stuff.
- Garlic Powder: 2 teaspoons, brings a rich flavor that works great with the cheese.
- Baking Powder: 2 teaspoons, helps the bread puff up evenly so it's soft inside.
- Salt: 1 teaspoon, brings out the taste in everything else.
- Baking Soda: ½ teaspoon, works with the buttermilk to make your bread fluffy.
- Butter: 4 tablespoons, melted then cooled so it won't cook the eggs. Makes the bread richer too.
- Buttermilk: 1 1/3 cups, adds a slight tang and makes the bread super soft. You can make your own in a pinch.
- Eggs: 2 large, room temp works best for mixing and texture.
- Cheddar Cheese: 3 cups shredded, go for sharp cheddar if you want more flavor kick. Grate it yourself for smoother melting than the bagged stuff.
How to Make Cheese Bread
- Get Your Oven Ready
- Turn your oven on to 350°F (175°C). Coat a 9×5-inch loaf pan with butter or cooking spray so the bread won't stick when it's done.
- Combine Your Dry Stuff
- Grab a big bowl and mix your flour, sugar, garlic powder, baking powder, salt, and baking soda. Stir everything well. Then mix in 2 cups of your shredded cheddar.
- Blend Wet Ingredients
- In another bowl, whisk together your melted butter (make sure it's not too hot), buttermilk, and eggs until everything looks smooth.
- Mix Up The Batter
- Pour all your wet stuff into the bowl with the dry stuff. Use a spatula to fold it all together just until mixed. Don't stir too much or your bread will end up tough.
- Fill Your Pan
- Dump the batter into your greased pan. Smooth the top flat and sprinkle that last cup of cheese all over the surface.
- Cook It Up
- Put some foil loosely on top and bake for 30 minutes. Take the foil off and let it go another 20 minutes. You'll know it's done when you stick a toothpick in and it comes out clean.
- Let It Rest
- Let the bread sit in the pan for 10 minutes after baking. Then take it out and put it on a wire rack until it's totally cool before you cut into it.
Keeping It Fresh
On the rare chance you don't finish it all right away (never happens at my place!), this bread stays great. I keep mine in my trusty sealed container and it's good for days just sitting on the counter. When I want it to last longer, I slice it up and stick it in the freezer - then just toast a piece whenever I'm hungry!
Mix-ins and Swaps
I've tried so many awesome versions over time! Sometimes I throw in pepper jack instead for some heat, or add fresh herbs from outside. When I run out of buttermilk, I just mix milk with some lemon juice - works every time! And trust me, adding crispy bacon bits takes this bread to another level completely!
What Goes Well With Cheese Bread
This bread has become my must-have side with hot soups and stews. Nothing beats dipping a warm chunk into some creamy tomato soup! For morning meals, I toast a slice and put a fried egg on it - when that yolk runs into the bread, it's just magical.
Tricks For Better Bread
After making this bread tons of times, I've picked up some key things. That flour measuring method really does matter - it keeps your bread from getting too heavy. Also, don't rush those cold eggs to warm up - it actually changes how your bread turns out. And that foil cover during baking? That's my trick for getting that cheese on top perfectly melty without burning it!
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FAQ sur la recette
- → Can I replace the buttermilk?
- Sure! Add a big spoonful of lemon juice or vinegar to milk, let it sit for a few minutes, and you've got a great homemade substitute.
- → Why should I cover the bread with foil?
- The foil keeps the cheese from burning on top while the middle finishes baking. Later, take it off to get that crispy golden crust.
- → Can I try different types of cheese?
- Definitely! Cheddar is great, but firm cheeses like Gruyere or even a mix work fine. Just avoid soft ones—they make the loaf too mushy.
- → What’s the best way to store it?
- Keep it at room temp wrapped in foil for a couple of days. If freezing, make sure it’s tightly sealed, and it’ll last about three months.
- → Why did my bread turn out dense?
- You might’ve mixed the batter too much. Stir gently—just enough to combine everything—for a softer texture.