Cheese Bread with Herb Crust

Cheese bread has always been the recipe I reach for when I want the kitchen to smell inviting and the table to feel cozy. This quick loaf is rich with melted cheese and fragrant herbs and is perfect for sharing alongside soup or on its own for a hearty snack.

My family always fights over the last slice of this loaf. The first time I made it, my spouse asked if I could double the cheese next time and now it is a staple for Sunday brunches.

Ingredients

• All-purpose flour: Gives structure and a tender crumb. You want a fresh bag for best results.
• Baking powder: Ensures a high rise and fluffy texture. Make sure yours is not expired.
• Baking soda: Helps with browning and softness.
• Salt: Wakes up all the other flavors.
• Garlic powder: Brings savory depth. Go for granulated garlic for even mixing.
• Dried oregano: Gives an herby Italian touch. Use a reputable spice brand for bright flavor.
• Dried thyme: Adds a subtle woodsy taste. Choose leaves that still look green, not gray.
• Shredded cheddar cheese: Offers sharp, bold flavor. Freshly shredded melts best.
• Shredded mozzarella cheese: Gives a gooey pull and tenderness. The part skim variety works well.
• Grated Parmesan cheese: Infuses salty, nutty flavor. Grate fresh from a block if possible.
• Buttermilk: Brings tang and moisture. Whole or low fat both work.
• Unsalted butter (melted): Adds richness. Opt for high-quality butter for best taste.
• Eggs: Bind the loaf and make it tender. Large eggs at room temperature blend best.

Step-by-Step Instructions

Prepare the Pan and Oven:

Set your oven to 350 degrees Fahrenheit and grease a standard loaf pan using a pat of butter or bit of oil. This keeps the loaf from sticking and ensures easy removal after baking.

Mix the Dry Ingredients:

Combine flour, baking powder, baking soda, salt, garlic powder, oregano, and thyme in a large mixing bowl. Stir with a whisk to evenly distribute the leavening agents and spices. This gives a consistent rise and taste throughout.

Add the Cheeses:

Scatter in the cheddar, mozzarella, and Parmesan over the flour mixture. Toss gently with a spoon so the cheeses are coated in dry ingredients. This helps them stay suspended in the loaf rather than sinking.

Blend the Wet Ingredients:

In a separate bowl, combine the buttermilk, melted butter, and eggs. Whisk until the mixture is smooth and the yolks are fully broken up. The buttermilk makes everything light and the butter adds richness.

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients. Using a spatula, fold just until combined. It is fine if the batter looks a little lumpy. Overmixing will create a dense loaf.

Fill the Pan:

Spoon the batter into the greased loaf pan. Use a spatula to smooth the top gently. This ensures even baking and a neat finish.

Bake:

Place the pan in the center of your oven and bake for 45 to 50 minutes. Test with a toothpick inserted into the middle of the loaf. It should come out clean with a few moist crumbs, but not wet batter.

Cool the Bread:

Let the bread cool in the pan for 10 minutes. This helps it firm up and makes transferring easier. Run a knife around the edges, then lift the loaf out to a wire rack to cool completely.

Slice and Enjoy:

Once the loaf has cooled, cut into thick slices. Enjoy warm with a pat of butter or let it rest to room temperature for easy toasting later.

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Parmesan is my favorite ingredient here because it brings a salty complexity that sharp cheddar alone cannot match. On a rainy weekend, my little one helped me scatter the cheese on top and I still remember how proud they felt seeing the golden loaf emerge from the oven.

Storage Tips

After the bread cools, wrap it tightly in foil or store in an airtight container on the counter for up to two days. For longer freshness, keep it in the fridge up to a week. It reheats beautifully in a toaster or oven. Restore moisture by wrapping it in foil before warming.

Ingredient Substitutions

If you are out of buttermilk, make your own by mixing one tablespoon of lemon juice or vinegar into regular milk and let it sit for five minutes. Any combination of cheeses will work well, so try Monterey Jack or gouda for different flavor. If you need a gluten-free version, use a recommended one-to-one flour blend.

Serving Suggestions

Cheese bread shines next to a hot bowl of tomato soup or chili. I love serving thick slices with scrambled eggs for breakfast or toasting them for melty cheese sandwiches. At parties, you can cube the bread for an easy appetizer with dips.

Cultural and Historical Context

Cheese bread is beloved in many parts of the world, from Brazilian pão de queijo to Irish soda bread with cheddar. This easy loaf is closer to an American quick bread with classic deli cheese flavor baked right in. It is a comforting treat that brings people together for casual meals and special occasions alike.

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One of the best parts about this cheese bread recipe is that it invites creativity. I have swapped in different cheeses or tossed in extra herbs, and the loaf always comes out tasting like home. If you try it once, it is sure to become a favorite for every season.

Frequently Asked Questions

→ Can I use other types of cheese?

Yes, feel free to substitute your favorite cheeses, such as gouda or Swiss, for a different flavor profile.

→ Can I make this bread without buttermilk?

You can substitute buttermilk with regular milk combined with a tablespoon of lemon juice or vinegar.

→ How do I store the bread to keep it fresh?

Store cooled bread in an airtight container at room temperature for up to two days, or refrigerate for longer.

→ Can the bread be frozen?

Yes, wrap cooled slices individually and freeze for up to three months. Thaw and reheat as needed.

→ What are the best ways to serve this bread?

It pairs beautifully with pasta, soups, or salads, and tastes great toasted or served warm with butter.