Home » Blog » Decadence! » cheddar bread

cheddar bread

This is a beautifully moist, cheesy bread that is wonderful right out of the oven or toasted. Either way it’s one of my favorite accompaniments to a big bowl of soup! It’s so easy to prepare and will fill your house with the cozy scent of fresh-baked bread. Aromatherapy at it’s very best.

2 and 1/2 cups bread flour

1 Tablespoon sugar

1 and 1/2 teaspoons salt

1 package active dry yeast

1 and 1/4 cups shredded cheddar cheese (I like extra sharp!)

3/4 cup buttermilk

1/2 cup butter

3 large eggs, beaten

In the bowl of your Kitchen Aid, combine 1 and 1/2 cups of the flour, sugar, salt and yeast. Stir in cheese with a wooden spoon. In a small saucepan, heat the buttermilk and butter until warm (120 to 130 degrees F.) Add the milk mixture to the eggs, mix until just combined, and then add the wet mixture to the dry mixture in the Kitchen Aid bowl. Using the paddle attachment, blend on low speed just until moistened. Turn the mixer up to medium and beat for 3 minutes. Stir in the remaining cup of flour by hand. Cover loosely with a piece of buttered plastic wrap, set in a warm place and allow to rise for an hour, or until doubled in size.

Generously butter a 2 quart casserole pan. Gently stir down the dough with a wooden spoon to remove all the bubbles. Turn into the buttered casserole pan. Cover with the buttered plastic wrap again, set in in a warm place and allow to rise an additional 40 minutes.

Heat oven to 350 degrees F. Uncover dough. Bake for 45 minutes or until deep golden brown. Immediately remove the bread from the casserole pan and allow it to cool on a wire rack.

Enjoy!

~Melissa

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

18 Comments

  1. The picture looks it was baked in a muffin pan. What is the yield?
    We are thinking about having a soup dinner for a club my husband and I attend, and some fresh bread would go wonderfully with soup.

  2. I tried this recipe and I must have done something wrong, it didn’t rise well. It turned out very dense, not like what I expected. Tastes great but no lift to it.

    1. Hi Charmaine…Sorry to hear that :/ This is one of the lightest, fluffiest breads in my repertoire. I can’t imagine what went wrong. Thanks for visiting! 🙂

  3. I’ve never commented, but I thought it was time as I’ve made this bread probably a dozen times. It is my go to, favorite, bring to every event, family get together item. Everyone loves it. Cheesy, light, fluffy deliciousness. Yum! Thanks for the great recipe! 🙂

    1. Hello there lovely Sarilyn 🙂 I am so happy you decided to drop me a line! Oh my gosh…isn’t this bread awesome? totally addictive. Thanks for being an ambassador of this little cheesy recipe. Hee hee. XO ~M

  4. Would it be possible to bake this in a bundt pan? If so, at what temperature and for how long? Thanks. This sounds delicious.

  5. Hi! I’m from Argentina and it’s really difficult to get buttermilk here. I can do it by adding vinegar or lemon, but it’s not the same… it doesn’t taste good. What else can I use instead of buttermilk? Thank you so much!

    1. Hi Micaela 🙂
      Sure, you can substitute regualr (whole or 2%) milk mixed with lemon or vinegar for the buttermilk. Great question! Thanks for stopping by, and enjoy the bread!

      1. Thank you, Melissa! The thing is I don’t want to mix it with lemon or vinegar because it doesn’t taste well. What else could I use instead of buttermilk? Thanks again!

        1. Oh dear, sorry! I misread your last comment. I would try plain yogurt watered down with a little whole milk. 🙂