Cheese Bread Recipe

Cheese Bread is a soft, savory loaf filled with rich cheese flavor, a golden crust, and a tender, fluffy inside. Whether I serve it as a snack, a side with soup, or the centerpiece of a brunch table, this cheesy, homemade bread always brings warmth and comfort to the kitchen.

Why You’ll Love This Recipe

I love how this bread delivers bakery-quality results without being overly complicated. The cheese melts into the dough, creating ribbons of flavor throughout, and the crust bakes up golden and slightly crisp. It’s incredibly versatile—I can enjoy it warm out of the oven, toasted with butter, or used to make the best grilled cheese sandwich ever.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Garlic powder or Italian seasoning (optional)

• Eggs

• Milk

• Unsalted butter, melted

• Shredded cheddar cheese (or a blend of cheeses like mozzarella, parmesan, or gouda)

• Chopped chives or parsley (optional, for flavor and color)

directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large bowl, I whisk together the flour, baking powder, salt, and any seasonings I’m using.

3. In another bowl, I whisk the eggs, milk, and melted butter until smooth.

4. I pour the wet ingredients into the dry ingredients and stir just until combined.

5. I fold in the shredded cheese and herbs if using, then pour the batter into the prepared loaf pan.

6. I smooth the top and sprinkle a little extra cheese on top for a crusty, cheesy finish.

7. I bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

8. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool fully or serve warm.

Servings and timing

This recipe makes 1 loaf, serving about 8–10 slices. It takes around 10 minutes to prep and 45–50 minutes to bake, so it’s ready in about an hour.

Variations

Sometimes I add cooked, crumbled bacon or diced jalapeños for a savory twist. When I want a milder bread, I use mozzarella or Monterey Jack. I’ve also made mini cheese muffins using the same batter—just reduce the bake time to about 15–18 minutes.

storage/reheating

I store the cooled bread wrapped in foil or an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I toast slices in a skillet or warm them in the oven at 300°F (150°C) for about 5–7 minutes. It also freezes well—just wrap it tightly and thaw before reheating.

FAQs

Can I use self-rising flour?

Yes, I skip the baking powder and salt if I use self-rising flour—just adjust the recipe accordingly.

What cheese works best?

I usually use sharp cheddar for flavor, but I love mixing in other cheeses like parmesan for saltiness or mozzarella for melt.

Can I make this gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend.

How do I keep the bread from being dry?

I make sure not to overbake and measure the flour carefully. The cheese and milk help keep the bread moist.

Can I use this dough for muffins?

Absolutely. I scoop the batter into a greased muffin tin and bake at 350°F for about 15–18 minutes.

Conclusion

Cheese Bread is one of those reliable, flavorful recipes I come back to again and again. It’s simple, satisfying, and incredibly versatile—perfect for sharing at the table or savoring on my own with a warm bowl of soup or a pat of butter. However I slice it, it never disappoints.