Description
This Cheese Bread recipe is a savory and aromatic loaf packed with a blend of cheddar, mozzarella, and Parmesan cheeses. Enhanced with fragrant herbs like oregano and thyme, and a touch of garlic powder, this bread offers a rich, cheesy flavor perfect for breakfast, snacks, or alongside soups and salads. The loaf is moist, tender, and easy to prepare using simple pantry ingredients, baked to golden perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Wet Ingredients
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, garlic powder, dried oregano, and dried thyme until evenly mixed to ensure uniform seasoning distribution.
- Add Cheeses: Stir in the shredded cheddar, mozzarella, and grated Parmesan cheeses into the dry mixture, distributing them evenly for consistent cheesy flavor throughout the bread.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted unsalted butter, and eggs until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender and light.
- Transfer and Spread Batter: Pour the batter into the prepared greased loaf pan and spread it evenly using a spatula for an even bake.
- Bake the Bread: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating that the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes to set before transferring it to a wire rack for further cooling.
- Serve: Slice the bread once cooled slightly. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not overmix the batter to avoid a tough bread texture.
- For extra flavor, you can add chopped fresh herbs like rosemary or chives.
- Use cold butter and cold buttermilk to control the batter temperature and texture.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Allowing the bread to cool slightly before slicing helps maintain its structure.
