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I've gotta share this crazy good bread I whip up all the time! My No-Fuss Cheese Bread always gets people begging for the recipe. When I want something homemade but can't be bothered with all that yeast waiting game, this is my answer. The cheese melts through every bite, making it so dang tasty, and while it's in the oven, everyone wanders into the kitchen wondering what smells so amazing. And guess what? You can have it ready in less than an hour!
What Makes This Bread Special
I've made this bread so many times I could do it blindfolded. It's super flexible and works with practically anything. I've paired it with my go-to chili recipe, turned it into the most amazing grilled cheese you've ever tasted, and brought it to family gatherings where it vanishes in minutes. The coolest part is you can switch up the cheeses or toss in extra goodies to make it totally your own!
Main Components
- All-Purpose Flour: 2 cups, use the spoon-then-level trick to avoid packing it down too much for a better texture.
- Granulated Sugar: 1 tablespoon, gives just enough sweetness to balance out all the savory stuff.
- Garlic Powder: 2 teaspoons, adds this amazing savory kick that works so well with the cheese.
- Baking Powder: 2 teaspoons, makes sure your bread puffs up nice and light.
- Salt: 1 teaspoon, brings out all the yummy flavors in everything else.
- Baking Soda: ½ teaspoon, teams up with the buttermilk to create that fluffy texture.
- Butter: 4 tablespoons, melted but not hot so it won't mess with the eggs. Makes everything richer.
- Buttermilk: 1 1/3 cups, gives that slight tang and keeps everything soft. Homemade works fine too.
- Eggs: 2 large, not cold from the fridge for better mixing and fluffier bread.
- Cheddar Cheese: 3 cups shredded, go for sharp stuff for more flavor. Grate it yourself instead of buying pre-shredded for smoother melting.
Bread-Making Steps
- Get Everything Ready
- Turn your oven on to 350°F (175°C). Coat a 9×5-inch loaf pan with butter or cooking spray so your bread won't stick after baking.
- Handle Dry Stuff First
- In a big bowl, throw together your flour, sugar, garlic powder, baking powder, salt, and baking soda. Mix it up good. Then add 2 cups of your cheese and toss it all together.
- Deal With Wet Ingredients
- Grab another bowl and mix up your melted butter (cooled a bit), buttermilk, and eggs until everything looks smooth.
- Mix It All Up
- Pour all your wet stuff into the bowl with the dry ingredients. Gently fold it together just until mixed. Don't go crazy stirring or you'll end up with tough bread.
- Fill Your Pan
- Dump your batter into the greased pan. Smooth the top a little and sprinkle that last cup of cheese all over the surface.
- Into The Oven
- Put some foil loosely on top and bake for 30 minutes. Take the foil off and keep baking another 20 minutes. Stick a toothpick in the middle to check if it's done.
- Let It Rest
- Once it's out, let it sit in the pan for 10 minutes. Then take it out carefully and put it on a rack until it's completely cool before you start slicing.
Keeping It Fresh
We hardly ever have any left at my place, but when we do, this bread keeps really well. I stick it in my favorite container with the tight lid and it stays good for days on the counter. Sometimes I'll slice the whole thing and freeze it too. Then I just pop a slice in the toaster whenever I want some!
Switch-Ups and Alternatives
I've tried so many different versions over time! Sometimes I throw in pepper jack when I want some heat, or mix in whatever fresh herbs I've got growing. When I run out of buttermilk, I just put some lemon juice in regular milk and wait a few minutes. Works every time! And trust me, adding some crunchy bacon bits takes this to a whole new level!
Foods That Go Well With It
This bread has become my must-have side with all my favorite soups. There's something magical about dipping a warm chunk into a bowl of creamy tomato soup! For breakfast, I love to toast a slice and put a runny egg on top. When that yolk breaks and soaks into the bread, it's absolutely incredible!
Tricks For Better Results
After messing up plenty of loaves, I've learned some key things. That spoon-and-level way of measuring flour really does matter. It keeps your bread from turning out like a brick. And don't skip warming up those eggs. It makes such a big difference in how the bread turns out. Oh, and that foil I put on during the first part of baking? That's my trick for getting that cheese on top all melty without burning!
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Frequently Asked Questions
- → How can I replace buttermilk?
- Stir a tablespoon of lemon juice or vinegar into milk, then wait 5 minutes. It acts just like buttermilk for rising.
- → Why use foil when baking?
- Foil slows the cheese on top from browning too early. Removing it later gives a golden, crisp top layer.
- → Can I change the cheese type?
- Sharp cheddar works great, but try Gruyere or a mix of firm cheeses. Skip soft ones as they can add too much moisture.
- → What's the best way to store it?
- Wrap tightly in foil and keep at room temp for 2-3 days. If freezing, double wrap and store up to 3 months.
- → Why is my loaf so heavy?
- Mixing too much makes it dense. Combine ingredients gently to keep the bread light and soft.