This Cheddar Cheese Bread recipe is considered a savory quick bread as it does not require any yeast. Best of all you were have a fresh baked loaf of bread in about an hours time.
Before I was confident in the kitchen with baking with yeast I found myself making all sorts of quick yeast-free breads. This Cheddar Cheese Bread is one of those recipes as well as my beer bread recipe. I’ve found that most “breads” that do not require yeast are dense. Yet most of the times they are still moist but a thick bread. How I imagine bread was back in the 1700’s when yeast was not readily available. This bread is perfect to pair with a hearty soup or stew or Sunday roast. For all of you scared of yeast… this is the perfect yeast-free bread recipe for you!
Table of contents
Ingredients
- All Purpose Flour – For this recipe you will not use self-rising you will only use all purpose flour. I have not tested a white wheat or whole wheat flour for this recipe.
- Salt – A little salt will cut the acidity of the buttermilk.
- Baking Soda – This is what helps it rise. Do not get this confused for Baking Powder.
- Butter – You’ll need the butter to place into the slits you’ll cut inside the bread before baking.
- Cheddar Cheese – I have found that for a more flavorful bread you will want to use a block of cheddar and hand shred the cheese. The pre-packaged shredded cheese is not nearly as flavorful.
- Buttermilk – The acidity of buttermilk works its magic in this yeast free bread.
Directions
- Preheat the oven to 400 degrees. Using cooking spray, grease one 7×9 loaf pan.
- In a stand mixer fitted with a paddle attachment. Place all the dry ingredients in the bowl (flour, salt and baking soda). Mix with a paddle attachment for 20 seconds on speed 2 until incorporated. Add two tablespoons butter into the flour mixture. Mix on speed 2 for 30 seconds to 1 minute until well incorporated (it should look like sand).
- Add the cheese; and mix until just coated. Then add the buttermilk and mix until the bread starts to come together about 30 seconds to 1 minute.
- Pour batter into the loaf pan; smooth the top.
- Cut a shallow cross across the top of the loaf. Thinly slice the remaining 1 tablespoon of butter. Place the butter in the cuts in each loaf. Bake until the top is browned and a toothpick inserted in the center comes out clean, 30-35 minutes (depending on your oven).
- Let the bread cool in the pan for at least 30 minutes. Then using a plate invert the bread to remove it from the pan. Slice the bread and serve.
FAQs
No, their is no yeast needed to make this Cheddar Cheese Bread recipe. All you will need is a little bit of baking soda and buttermilk.
This recipe quick bread recipe yields about 10 slices using a 7×9 loaf pan. Depending on how thick or thin you cut the bread will depend on how many slices. Could range any where from 8-12 slices.
I’m sure the first thing you might be wondering is if you should refrigerate the cheese bread. Although this recipe does include dairy and eggs, they are fully cooked. It’s never recommended to refrigerate any bread or pastry of sorts. Store in an airtight bag for up to 3 days in a dry cool place. This recipe is so good, that it won’t last that long!
Quick Bread Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Servings – This recipe yields about 10 slices for a 7×9 loaf pan.
- Cheese – Love cheese? Feel free to add in an additional cup of cheese to the mixture for an extra cheesy bread.
- Cooking Times – All ovens vary. Cooking times may vary because of this.
- How to check bread is done – Use an Instant read thermometer, stick the probe into the bread. The bread internal temperature should read 200 degrees Fahrenheit. That is how you will know it is cooked through.
Bread Recipes
If you love bread, you’ll love these other bread recipes.
If you make this cheddar cheese bread recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Cheddar Cheese Bread Recipe
Equipment
- KitchenAid Stand Mixer
- Oven
Ingredients
- 3-½ cups All Purpose flour
- 1-½ teaspoon Salt
- 1 teaspoon Baking soda
- 3 tablespoon Butter softened
- ¾ cups Sharp cheddar coarsely shredded
- 1-¾ cups Buttermilk
Instructions
- Preheat the oven to 400 degrees. Using cooking spray, grease one 7×9 loaf pan.
- In a stand mixer fitted with a paddle attachment. Place all the dry ingredients in the bowl (flour, salt and baking soda). Mix with a paddle attachment for 20 seconds on speed 2 until incorporated. Add two tablespoons butter into the flour mixture. Mix on speed 2 for 30 seconds to 1 minute until well incorporated (it should look like sand).
- Add the cheese; and mix until just coated. Then add the buttermilk and mix until the bread starts to come together about 30 seconds to 1 minute.
- Pour batter into the loaf pan; smooth the top.
- Cut a shallow cross across the top of the loaf. Thinly slice the remaining 1 tablespoon of butter. Place the butter in the cuts in each loaf. Bake until the top is browned and a toothpick inserted in the center comes out clean, 30-35 minutes (depending on your oven).
- Let the bread cool in the pan for at least 30 minutes. Then using a plate invert the bread to remove it from the pan. Slice the bread and serve.
Notes
- Servings – This recipe yields about 10 slices for a 7×9 loaf pan.
- Cheese – Love cheese? Feel free to add in an additional cup of cheese to the mixture for an extra cheesy bread.
- Cooking Times – All ovens vary. Cooking times may vary because of this.
- How to check bread is done – Use an Instant read thermometer, stick the probe into the bread. The bread internal temperature should read 200 degrees Fahrenheit. That is how you will know it is cooked through.
Nutrition
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Rj
Can you use yogurt instead of buttermilk?
Katie
Hi RJ, I’ve never tried yogurt. However, if you don’t have buttermilk on hand you can make your own. So for instance if you need 1 cup of buttermilk you use 1 cup of milk + 1 tbsp lemon juice or vinegar! Let it sit for a few minutes and then use it for the recipe!
Kelly Senyei (Just a Taste)
Oh my heavens! This looks so moist and flavorful. What I’d give for a thick slice right this minute…
Katie
Thanks Kelly!
Rachel @ Baked by Rachel
Mmmm I’m in! You know I’m a carboholic 🙂
Katie
Rachel I know!!! So good for not being a yeast-filled bread!
Stephanie @ Eat. Drink. Love.
Bread and cheddar cheese, such a perfect combo!
Katie
Agree.. I have thought about adding some herbs to this bread the next time I make it or even some bacon! 🙂
Robin @ Simply Southern Baking
This looks awesome Katie! I’m not a yeast bread maker myself…unless it’s in the bread machine.
Katie
Robin you’ll love making this bread then!
addie | culicurious
This looks great! I have a similar cheddar beer bread recipe that people really liked. I guess you can’t beat cheese and bread in one convenient package 🙂 🙂
Katie
You got it Addie!
Kayle (The Cooking Actress)
Ahhh the melty butter!!! Ahhh cheesy carby goodnesss
Katie
ha ha thanks Kayle!
Ashley
Dying over the melty butter picture!!! Yum!!!