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Savory Cheese Bread

A quick and easy bread made without yeast, combining the delicious flavors of cheddar, mozzarella, and parmesan cheese, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Substitute with whole wheat for extra nutrition.
  • 2 tbsp Baking Powder Check expiration for maximum lift.
  • 1 tsp Baking Soda Check expiration for maximum lift.
  • 1 tsp Salt Essential for flavor.
  • 1 tsp Garlic Powder Fresh garlic can be used instead.
  • 1 tsp Dried Oregano Substitute for fresh herbs if preferred.
  • 1 tsp Dried Thyme Substitute for fresh herbs if preferred.
Cheese Ingredients
  • 1 cup Cheddar Cheese Substitute with gouda or Monterey Jack.
  • 1 cup Mozzarella Cheese Try pepper jack for extra kick.
  • 1/2 cup Parmesan Cheese Optional for extra flavor.
Wet Ingredients
  • 1 cup Buttermilk Mix milk with a tablespoon of lemon juice if unavailable.
  • 1/4 cup Unsalted Butter Melted and cooled.
  • 2 large Eggs Bind the ingredients together.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a loaf pan.
  2. In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, garlic powder, oregano, and thyme.
  3. Add the cheeses into the flour mixture and stir until they are coated with the flour.
Mix Wet Ingredients
  1. In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  2. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
Baking
  1. Transfer the batter into the prepared loaf pan and smooth the top.
  2. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm, sliced, alongside a hearty soup or salad. Store wrapped in plastic or foil at room temperature for up to three days, or freeze for up to a month. Thaw overnight in the refrigerator.