Cheese Bread Recipe

I perfected a Homemade Cheesy Bread with cheddar, mozzarella and Parmesan, and I’ll explain the simple technique and cheese ratio that makes it stand apart.

I never thought a loaf could act like a plot twist, but this Cheese Bread does. Soft crumb, melty pockets of sharp cheddar and that nutty edge from Parmesan make it weirdly addictive, like a secret I wanna share.

I’d call it a Parmesan Cheese Bread with attitude, not the usual side dish. As someone who writes about Cheese Bread Recipe Homemade classics, I love that it flips expectations, it’s not just filler next to soup, its the thing you reach for first.

The first bite makes you curious about what else you’re missing in plain old bread.

Ingredients

• All purpose flour gives carbs and structure it’s not high in fiber or nutrition.
• Eggs add protein, moisture and bind ingredients, plus vitamins A and D.
• Buttermilk adds tender tang, acidity helps rise, adds calcium and protein.
• Melted butter gives richness and fat, makes crumbs tender and tasty.
• Sharp cheddar brings strong flavor, lots of protein and savory saltiness.
• Mozzarella’s mild, melts stretchy, adds creaminess without overpowering flavors.
• Grated Parmesan adds umami, salty punch and a nutty concentrated bite.
• Garlic or chives add aromatic savory notes, subtle sharpness, fresh herb lift.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 2 large eggs, lightly beaten
• 1 cup (240 ml) buttermilk
• 1/3 cup (75 g) unsalted butter, melted
• 1 1/2 cups (150 g) sharp cheddar, shredded
• 1 cup (100 g) mozzarella, shredded
• 1/2 cup (50 g) Parmesan, finely grated
• 1 teaspoon garlic powder or 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh chives or green onions, chopped (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment or butter it well.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, 1 tablespoon granulated sugar and 1/4 teaspoon ground black pepper. If you’re using garlic powder add 1 teaspoon now.

3. In a separate bowl whisk 2 large eggs, 1 cup (240 ml) buttermilk and 1/3 cup (75 g) melted unsalted butter. If you chose the fresh garlic option, stir 1 clove minced garlic into the melted butter and let it cool a minute so the eggs dont scramble.

4. Make a well in the dry mix and pour in the wet ingredients, stir gently until just combined. Don’t overmix or the bread will get tough; the batter should be thick and a bit lumpy.

5. Toss 1 1/2 cups (150 g) sharp cheddar, 1 cup (100 g) mozzarella and 1/2 cup (50 g) Parmesan with a tablespoon of flour to keep the cheese from sinking, then fold most of the cheese into the batter leaving about 1/4 cup to sprinkle on top.

6. Fold in 2 tablespoons chopped fresh chives or green onions if using. Taste a tiny bit of batter if you must, but remember it has raw egg.

7. Pour batter into the prepared pan, smooth the top and sprinkle the reserved cheese on top. Bake 45 to 55 minutes until the top is golden and a toothpick in the center comes out with a few moist crumbs. If it’s browning too fast tent with foil for the last 10 minutes.

8. Let the loaf cool in the pan 10 to 15 minutes, then transfer to a wire rack and cool another 20 to 30 minutes before slicing so it sets and the cheese doesnt ooze everywhere.

9. Quick tips: use freshly grated cheeses not pre-shredded for best melt and flavor, measure flour properly, use room temp eggs for even rise, and brush a little melted butter on top right out of the oven for a shinier crust.

Equipment Needed

1. 9×5 inch loaf pan
2. Parchment paper and pastry brush (or butter for greasing)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon for folding
7. Box grater for freshly shredding cheeses
8. Measuring cups and spoons plus a kitchen scale (recommended)
9. Small knife and cutting board for chives/garlic
10. Wire cooling rack, oven mitts and a toothpick to test doneness

FAQ

Cheese Bread Recipe Substitutions and Variations

• All purpose flour: swap with a 1-to-1 gluten free flour blend (use same weight, add 1/4-1/2 tsp xanthan if the blend has no binder); or use whole wheat pastry flour 1:1 for a nuttier, denser loaf, you might need 1-2 tbsp more liquid.
• Buttermilk: if you dont have it, stir 1 tbsp white vinegar or lemon juice into 1 cup milk, let sit 5-10 min; or use plain yogurt thinned with a little milk (about 3/4 cup yogurt + 1/4 cup milk); kefir works 1:1 too.
• Sharp cheddar: use Colby or Monterey Jack for milder melt; or Gruyere or aged Gouda for a deeper, nuttier flavor — use same volume.
• Eggs: for each egg try 1 tbsp ground flax + 3 tbsp water (let gel 5 min) as a binder; or 1/4 cup silken tofu blended, or 1/4 cup plain yogurt, these keep the bread moist.

Pro Tips

1. Use freshly grated cheese and chill it for about 10 minutes after shredding so the bits firm up, toss them with a tablespoon of flour so they don’t all sink to the bottom and you get little melty pockets not one big cheesy puddle.

2. Don’t overmix, fold gently with a spatula until just combined, stop when you still see a few streaks of flour or the batter looks lumpy, overworking it will give you a dense tough loaf.

3. Bake on the middle rack and use an oven thermometer so you know the temp is accurate, rotate the pan once about halfway through for even browning and if the top’s getting too dark tent loose foil for the last 10 minutes.

4. Let the loaf cool long enough or it will ooze, cool in the pan 10 to 15 minutes then finish on a wire rack until mostly set, slice with a serrated knife and if slices seem gummy warm them briefly in a 350 degree oven to firm the crumb and revive the cheese flavor.