Warm, fluffy, and loaded with melted cheese
This Cheese Bread is everything you want in a cozy, comforting bake—soft, golden, and packed with gooey, melty cheese in every bite. It comes together quickly, making it perfect for weeknight dinners, potlucks, or a crowd-pleasing appetizer when you’re short on time. The aroma alone feels like a warm hug, and the simple steps make it beginner-friendly for busy home cooks. Whether you serve it alongside pasta, soup, or enjoy it on its own, this cheesy bread is guaranteed to disappear fast!
⏱️ Time Breakdown
- Prep Time: 12 minutes
- Cook Time: 25–28 minutes
- Total Time: 37–40 minutes
- Servings: 8–10
📝 Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella
- 1 cup milk
- ¼ cup melted butter
- 1 large egg
- 1 tsp garlic powder
- 1 tsp dried parsley (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Spatula or wooden spoon
- Loaf pan or 8×8 baking dish
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Heat the oven.
Preheat to 350°F (175°C) and lightly grease your loaf pan or baking dish. - Combine dry ingredients.
Mix flour, baking powder, salt, sugar, garlic powder, and parsley in a bowl. - Add cheese.
Fold in cheddar and mozzarella until coated with flour (prevents sinking). - Mix wet ingredients.
In another bowl, whisk milk, melted butter, and egg until smooth. - Bring it together.
Pour wet ingredients into dry and stir gently until combined. Batter will be thick and chunky with cheese 🧀. - Bake.
Spread batter evenly in the pan and bake 25–28 minutes, until golden and a toothpick comes out clean. - Cool slightly.
Rest for 10 minutes before slicing so the cheese sets a bit (but stays melty 😍).
💡 Pro Tips
- Cheese options: Use Monterey Jack, pepper jack, or Colby for fun flavor twists.
- Add-ins: Mix in cooked spinach, jalapeños, or sun-dried tomatoes for extra color and flavor.
- Make it pull-apart: Drop spoonfuls into a muffin tin for cheesy mini bites.
- Storage: Store tightly wrapped for 2–3 days or freeze for up to 2 months.