Cheddar Cheese Bread

You see the title of this post, right? You see those actual words?

I can barely take it, either. This might be the thing that saves us all. Cheddar Cheese Bread.

I didn’t make it up. But I nearly hyperventilated when I came across it in this cookbook I’ve been showing you recently. The one I found at an estate sale and changed the course of my existence.

But I’m not dramatic about it or anything.

Cheddar Cheese Bread.

It’s more involved than the regular no-knead bread I jump to. Uses eggs, butter, evaporated milk. That kind of thing. It’ll make an honest woman out of ya! (no idea what that even means.)

Here’s the recipe out of the cookbook, but I’ll put my version down below. I used butter instead of shawntin’ (which I feel is the proper pronunciation of the word shortening.), but the rest is basically the same.

• Pro tip: use the leftover evaporated milk in your coffee! That one’s free.

This is the dough. After some boiling of water and pouring it over the salt, sugar and butter. It’s science! Reminds me of Lessons in Chemistry. Makes me want to stick a pencil in my top knot.

This is after we’ve folded in the cheese.

“David, I cannot show you everything.”

“Well could you show me one thing?”

Sorry, that’s something else.

We’ll get the batter? Dough? Mix? into a greased loaf pan. It gets so big after some rising, you will die.

I will say – I used a wooden spoon for half of the instructions up there, once the flour is involved. Using a beater gets VERY hard and thick and it makes no sense to me. Do what you prefer, but a wooden spoon is gonna get you there. You’ll see it in the instructions down there!

There there there.

Well helloooooooooooo. It’s dark on top, yes, but who cares because the flavor and all that lovely browning is killer. And those bits of cheese on top – um, delicious. Watch what happens when we cut in. Watch.

Oh my face. The bread is light, but rich. Almost sweet, but not dense. It’s a delightful little project recipe that brings a lot of summer joy, is what it is!

Use it for sandwiches, or toasted with jam and butter on top. It’s unreal. Slice a thick tomato and place on top of a toasted slice. Listen, what you do with this bread and your life is not my business but tell me anyway.

You must! You must you must.

Cheddar Cheese Bread

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Ingredients

• 2 1/4 tsp dry active yeast
• 1/4 cup warm water
• 1/2 cup boiling water
• 1 1/2 tsp salt
• 1/4 cup white sugar
• 3 Tbs. Butter (or shortening if you have it)
• 1/2 cup evaporated milk
• 2 eggs, lightly beaten
• 3 1/2 cups all purpose flour, sifted
• 1 cup cheddar cheese, freshly grated

Instructions

1. In a small bowl, Pour the yeast in the warm water and dissolve. In a larger bowl, pour the boiling water over the salt, sugar and butter. Whisk until the butter has melted. Add the milk, dissolved yeast and beaten eggs. Whisk once more to combine, then add half the flour. Use a wooden spoon to mix this together. Add the rest of the flour and stir together. This should form a silky dough. Cover with plastic wrap and let this rest at least an hour, letting it double in size.
2. After an hour or so, tip the dough onto a floured work surface. Add the cup of grated cheese and fold it in. Pull the dough on top of itself so that the cheese is mixed through. Pour into a greased loaf pan, cover and let rest another hour.
3. Toward the end of the hour, preheat your oven to 375. Bake the bread for 40-50 minutes, until browned on top and baked through.
4. Let rest a few minutes, slice and serve!

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https://bevcooks.com/2025/07/cheddar-cheese-bread/

You do remember there’s cheddar cheese in that, right?