This Cheddar Cheese Bread recipe offers a delightful blend of rich, sharp cheddar and soft, fluffy bread. Perfect for cheese lovers, it's versatile enough to be a snack on its own, a side for soups and salads, or a base for hearty sandwiches. With simple ingredients and clear instructions, this recipe is suitable for bakers of all levels.
Optional: ½ teaspoon garlic powder1 tablespoon fresh herbs (like rosemary or thyme), extra cheese for topping
Instructions
Prepare the Yeast Mixture:
In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until frothy.
Mix the Dough:
In a large mixing bowl, combine the flour, salt, and optional garlic powder and herbs. Add the yeast mixture and melted butter. Mix until a dough begins to form.
Knead the Dough:
Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour.
First Rise:
Place the dough in a greased bowl, turning once to grease the top. Cover with a clean cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Add Cheese:
Punch down the dough and knead in the shredded cheddar cheese until evenly distributed.
Shape and Second Rise:
Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover and let it rise for another 30-45 minutes.
Preheat Oven:
Preheat your oven to 350°F (175°C).
Bake:
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If desired, sprinkle extra cheese on top during the last 5 minutes of baking.
Cool:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
The type of cheddar used can significantly alter the flavor; aged or sharp cheddar is recommended for a more intense cheese flavor.
The dough can be customized with herbs like rosemary or thyme, or additions like garlic powder for extra flavor.
Ensure the water for the yeast is warm (about 110°F) but not hot, to activate the yeast without killing it.
The bread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.