Cheddar Cheese Bread
Author: Nicole
Ingredients
Bread
  • 1-3/4 cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 3 cups (12 ounces) shredded yellow sharp cheddar cheese (see Notes)
  • 2 tablespoons fresh minced parsley
  • 1 cup whole milk
  • 1 large egg
  • ¼ cup unsalted butter, melted (see Notes)
Topping
  • ¼ cup unsalted butter, melted (see Notes)
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon fine sea salt
Instructions
  1. Preheat the oven to 375°F. Coat a 9x5-inch loaf pan with nonstick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add cheddar cheese and stir with a wooden spoon until the cheese is coated in the flour mixture.
  4. Add the parsley and stir well.
  5. In a small bowl, whisk together milk and egg. Mix it into the dry mixture until just combined.
  6. Mix in the melted butter until the dough is evenly moistened.
  7. Transfer the dough to the prepared loaf pan and smooth the top.
  8. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Just before the bread is done, prepare the topping. Whisk together the melted butter, garlic powder, onion powder and salt.
  10. Once baked the bread is baked, remove the bread from the oven and immediately brush with the butter topping.
  11. Let the bread cool in the pan for 5 minutes, then remove and cool completely on a wire rack.
Notes
* It is always better to shred your cheese rather than purchase it already shredded. Pre-shredded cheese contains ingredients (which sometimes include gluten) to prevent caking. I used Cabot Creamery’s Vermont Extra Sharp Cheddar Cheese as I wanted to make sure you could taste the cheese. I also wanted to use an orange cheddar so you could see it in the bread. It was just the right consistency for shredding. I do not recommend using Cabot Creamery’s Vermont Seriously Sharp Cheddar Cheese (the sharpest of their cheeses) for this recipe as it is more crumbly and will not shred as well (although it’s quite tasty!).
* You’ll need one stick of butter, divided. I recommend using European-style unsalted butter such as Kerrygold (Irish) or Président Butter (French) for both the bread and topping. There’s more fat content in European-style butter so it adds a bit of richness. Of course, regular unsalted butter works fine as well.
Recipe by Riegl Palate at https://www.rieglpalate.com/cheddar-cheese-bread/