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This rustic Cheddar Quick Bread recipe delivers homestyle comfort without the fuss of traditional yeast baking. The rich, melted cheese creates an irresistible aroma and flavor throughout each slice. Perfect for busy weeknights, this savory bread comes together in under 60 minutes while still delivering that fresh-baked satisfaction.
Recipe Benefits
This adaptable recipe produces consistent results with minimal effort. The tender crumb works beautifully for sandwiches, while the cheesy richness complements hearty soups and stews. The straightforward preparation method allows for easy customization with various cheeses and add-ins to suit any taste preference.
Key Ingredients
- All-Purpose Flour: 2 cups, spoon-leveled for proper measurement and texture.
- Granulated Sugar: 1 tablespoon to enhance flavor complexity.
- Garlic Powder: 2 teaspoons for savory depth.
- Baking Powder: 2 teaspoons for proper rise.
- Salt: 1 teaspoon to balance flavors.
- Baking Soda: ½ teaspoon for texture development.
- Butter: 4 tablespoons, melted and cooled for richness.
- Buttermilk: 1 1/3 cups for tenderness and tang.
- Eggs: 2 large, room temperature for structure.
- Cheddar Cheese: 3 cups sharp cheddar, freshly shredded.
Preparation Instructions
- Prepare Equipment
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Combine Dry Mixture
- Mix flour, sugar, garlic powder, baking powder, salt, and baking soda. Incorporate 2 cups cheese.
- Mix Wet Ingredients
- Whisk melted butter, buttermilk, and eggs until smooth.
- Form Batter
- Fold wet ingredients into dry mixture until just combined.
- Fill Pan
- Transfer batter to pan. Top with remaining cheese.
- Baking Process
- Cover with foil, bake 30 minutes. Remove foil, bake additional 20 minutes until done.
- Finishing Steps
- Cool 10 minutes in pan, then transfer to rack.
Storage Instructions
Store cooled bread in an airtight container at room temperature for up to three days. For extended storage, slice and freeze in freezer bags. Reheat individual slices in toaster when ready to serve.
Recipe Modifications
Experiment with different cheese varieties like pepper jack or gruyere. Fresh herbs like rosemary or thyme make excellent additions. Create homemade buttermilk using milk and lemon juice as needed. Crispy bacon bits provide extra savory flavor.
Serving Suggestions
Serve alongside hearty soups, stews, or chili. Toast slices for breakfast and top with eggs. Makes excellent grilled cheese sandwiches. Perfect accompaniment to winter comfort meals.
Professional Baking Notes
Proper flour measurement prevents dense results. Room temperature eggs ensure even mixing. Tenting with foil protects the cheese topping from excessive browning. Allow ingredients to fully incorporate but avoid overmixing the batter.
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Frequently Asked Questions About the Recipe
- → Can regular milk replace buttermilk?
- Yup! Stir 1 tablespoon of lemon juice or vinegar into some milk and wait 5 minutes. It gives you the acid you need to make the bread rise nicely.
- → Why use foil while baking?
- Foil keeps the cheese on top from burning too fast. Once the inside is cooked halfway, you can take it off for a golden finish.
- → Could I swap out the cheese?
- Sure—while cheddar works great, you might like Gruyere or a hard cheese blend. Avoid soft cheeses, though, as they can make the loaf soggy.
- → How do I store leftover bread?
- Wrap it in foil and keep it out for 2-3 days. Or freeze it for up to 3 months with a good wrap to keep it fresh.
- → Why did my loaf turn out heavy?
- It’s probably overmixed. Stir just enough to combine everything—extra mixing builds gluten, which makes the loaf tougher.