Tuesday, October 7, 2014

White Cheddar Cheese Bread

I USED TO BAKE HOMEMADE BREAD ROUTINELY. For one thing, I love delicious bread. For another, good bread used to be almost impossible to find commercially and I have never lived in Paris.

However, over the past few years, good artisanal quality loaves have become easy to find in almost every grocery store.  I look at them and admire them and want to eat them. So many delicious flavors and combinations, olive oil and rosemary, roasted garlic and kalamata olive, multi-grain, sesame tahini, tomato basil, sour dough, cinnamon raisin. . .

Now I only bake bread for special occasions--because homemade is still the best.

I do still enjoy baking quick breads--biscuits, cornbread, banana bread, and this easy and delicious cheddar cheese loaf. This recipe welcomes many add-ins, diced apple, olives, spices and herbs, black pepper is good as is rosemary. Mustard powder works well and cayenne give a nice punch. Garlic is always good. I have made it with different cheeses, but cheddar is my favorite (and good with apples).

Here, I have used an extra sharp Vermont white cheddar and refrained from any additional ingredients. It depends really, on what you will use the bread for. The day I baked it, I was making omelets for supper. The next morning, I made toast and spread it with apricot jam. Then I used it as a base for Kentucky Hot Brown Sandwiches. And the next morning, because I had secreted away a thick slice of bacon, I had a bacon sandwich. Mmmm.

White Cheddar Cheese Bread
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
3/4 cup milk
1/2 cup butter, melted
2 eggs
1 1/2 cups shredded sharp white cheddar cheese

Preheat oven to 350 degrees. Grease bottom only of a standard loaf pan with shortening or cooking spray.

In a mixing bowl, whisk together the flour, baking powder, and salt.

In another bowl whisk together milk, melted butter, and eggs.

Add the wet ingredients into the flour mixture, and stir until combined. Stir in cheese. Pour batter into prepared pan and bake for 50 - 55 minutes until a toothpick comes out clean.

Cool in pan for 10 minutes. Remove bread from pan to cooling rack. Cool completely about 1 hour.


  1. We bake almost all of our bread. It's easy, and even though there's good stuff available commercially, ours is better. And we do no-knead, so it's not time consuming. And we also do quick breads when we want something really fast. This would be perfect for us -- thanks for a wonderful recipe.

    1. John, I agree that homemade is best--it is a concept I honor. We just have so many great foods available to us these days, I want to try them. I'm happy you like the recipe and thank you for your comment. --Rocquie

  2. I love bread! I could eat nothing but bread. I would love to eat nothing but bread. I choose bread over everything else, so this is really calling my name. I like how you promote the enjoyment of a non-yeast loaf in the same manner as yeasted bread. I have had the same feelings and use a quick bread in the same ways for years, reminding folks that is toasts wonderfully in the toaster. Sharp cheddar is on my shopping list..............

    1. Melynda, bread and cheese are the food loves of my life! And here they are in one. Swoon. Thank you for your comment. --Rocquie