cheddar bread

This sourdough cheese bread requires no starter required and is so easy! It tastes like it&#x27;s from a fancy bakery! Who can resist homemade cheesy bread?!

Easy Cheddar Sourdough Bread

bread flour (I use King Arthur)

salt,

yeast

cheddar cheese, diced

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.

Turn mixer on low speed and allow it...

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.

Remove dough from the mixing bowl, spray a...

Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.

Cover bowl with plasticwrap (spray it with cooking...

Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8+ hours (I did 9 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine (I started it before bed and finished in the morning). There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.

After 6+ hours of rising, turn dough out...

After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.

With your fingers, make a flat 8 to...

With your fingers, make a flat 8 to 10-inch oval, evenly sprinkle with cheese. Tuck in sides so cheese is fully contained and pat into a round mound. Make sure cheese is fully enclosed and contained or it will burn.

Place mound back into large mixing bowl, seam...

Place mound back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 75 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.

Shortly after dough begins the 60-120 minute rising,...

Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.

After about 60-90 minutes or dough has doubled...

After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.

Carefully transfer dough from rising bowl to Dutch...

Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.

After 30 minutes, uncover the Dutch oven, and...

After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).

Remove Dutch oven from oven, and remove bread...

Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process.

Slice or break off hunks, and serve with...

Slice or break off hunks, and serve with butter, jam, hummus,  cheese, cheese spread, dip, etc.

Bread is best fresh, but will keep airtight...

Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted or make as grilled cheese.

A savory quick, one bowl, bread thats full of fresh zucchini and cheddar! &nbsp;Make this to go with soups, salads or toast it up for a delicious breakfast!

Savory Zucchini Cheddar Quick Bread

zucchini, grated

all purpose white flour

baking powder

baking soda

salt

milk

vinegar, white or apple cider

butter, melted

cheddar

green onions, chopped

Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non stick spray.

Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases. &nbsp;You don't need to completely dry it out. &nbsp;Just a tablespoon of liquid or so. &nbsp;

In a large bowl, combine flour, baking powder, baking soda and salt.&nbsp;

In a small bowl, combine milk and vinegar. The milk will curdle a bit. &nbsp;(you just made homemade buttermilk!) &nbsp;Mix in melted butter and egg. &nbsp;

Add milk mixture to dry mixture being careful not to over mix. &nbsp;(over mixing will make for a low rising bread).

Add grated zucchini, cheese and onions. &nbsp; Mixing lightly until just combined.

Pour batter into prepared pan and bake at 350 degrees for one hour.

If toothpick inserted comes out clean, bread is done! &nbsp;Cool for 10 minutes in the pan. &nbsp;Remove carefully and cool on wire rack.

Rich, buttery and cheesy, this easy to make Cheddar Beer Bread only requires 5 ingredients and NO RISING TIME!

Cheddar Beer Bread

unsalted butter (, melted and divided)

self rising flour

brown sugar

cheddar cheese (, shredded)

beer (, room temperature)

Cooking spray

Preheat oven to 375 degrees. Coat standard loaf pan with cooking spray and line the bottom with parchment paper. Set aside.

In a large mixing bowl, fold together 1/4 cup melted butter, self rising flour, brown sugar, cheddar cheese and beer of choice.

Fold until all ingredients are wet, but do not overwork.

Transfer into load pan, patting down into the pan.

Pour remaining 1/4 cup melted butter over the top of your bread batter.

Bake for 55 -60 minutes, testing with the toothpick test. If it starts to brown on the tops, loosely over with a sheet of aluminum foil.

Remove and allow to cool before removing from pan. Slice and serve.

If you've tried this recipe, come back and let us know how it was!

This was such a unique and unexpected recipe that does not disappoint! Was quick, easy and delicious; the perfect recipe for cheese lovers. indeed!

Oh I love a good cheddar bread and I can't believe that it is made with such less ingredients! I need to try this one out.

An absolute winner - so much cheesy flavor!  We loved it ♥

Perfect with soups, stews, and many more. I'll try this

This is my kind of bread baking!  The self-rising flour is a staple at my house.  We had Guinness beer leftover from St. Patrick's Day - delicious rich flavor with the cheddar.  Served this bread with chili. So good!

Everyone at my house loved it! Tasted SO good!

This delicious easy to make bread requires no yeast and no rise time!

Cheese Bread - Quick Bread

all purpose flour

garlic powder

sugar

parmesan cheese

green onions (- chopped)

butter

Preheat oven to 350 degrees.  Spray loaf pan with non stick spray.

In large bowl combine flour, baking powder, sugar, garlic powder, salt, cheeses and chopped green onion.

In small bowl combine egg, milk and melted butter.

Pour the wet ingredients into the dry ingredients.  Stir until just combined being careful not to overmix as this can result in tough bread.

Bake for about 50 minutes.  The loaf is done when slightly brown and a toothick inserted into the middle comes out clean.

Cool for 10 minutes before removing from the pan and serving.

I made this last weekend and I couldn’t believe how lovely it turned out! I’ve never had much luck with bread so I was looking for something without yeast. The only change I made to the recipe was to use diced red onion instead of green onion and it turned out great!

Easy to follow instructions. I didn't add green onion because my family doesn't like them. It's baking in the oven right now and smells wonderful. I can't wait to try this. I'll let you know how it turns out. (I'm pretty sure it's going to be delicious!)

Delightful bread featuring zucchini and cheddar, enhanced with green onions for a savory twist.

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Top Tags

Easy Cheddar Sourdough Bread

Savory Zucchini Cheddar Quick Bread

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Cheese Bread - Quick Bread

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Top 5 cheddar bread recipes from across the web

The most viewed cheddar bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Cheddar Sourdough Bread

Savory Zucchini Cheddar Quick Bread

Cheddar Beer Bread

Cheese Bread - Quick Bread

Irresistibly Savory Green Onion Zuc...

The most viewed cheddar bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine