Description
This Cheese Bread recipe combines a blend of cheddar, mozzarella, and Parmesan cheeses with aromatic herbs to create a flavorful and moist loaf. Perfect as a savory snack or a side to your favorite meals, this bread is easy to make and bakes 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
Cheeses
- 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 oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking during baking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, garlic powder, dried oregano, and dried thyme until evenly combined.
- Add cheeses: Stir in the shredded cheddar, shredded mozzarella, and grated Parmesan cheese into the dry mixture until the cheeses are evenly distributed throughout.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, melted unsalted butter, and eggs until the mixture is smooth and well combined.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Be careful not to overmix to keep the bread tender.
- Transfer batter to pan: Pour the batter into the prepared greased loaf pan and spread it evenly with a spatula.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Serve: Slice the bread into 8 slices and serve warm or at room temperature for best flavor.
Notes
- Do not overmix the batter to ensure a tender texture.
- Use freshly grated Parmesan for best flavor and texture.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This bread can be frozen for up to 1 month; thaw at room temperature before slicing.
