Garlic Cheese Bread

This Garlic Cheese Bread is a quick, no-yeast cheddar loaf brushed with savory garlic butter, mixed in one bowl and baked golden in under an hour.

Course Side Dish

Cuisine American

Keyword Garlic Cheese Bread

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 272kcal

Author Jason Decker

Ingredients

1 & 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
3 cups shredded cheddar cheese divided
1 cup whole milk
1 large egg
1/4 cup unsalted butter melted

For the topping:

1/4 cup unsalted butter melted
1/4 teaspoon garlic powder
1/8 teaspoon fine sea salt
pinch teaspoon onion powder
pinch teaspoon dried parsley

Instructions

Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray, using a pastry brush brush the spray all over the loaf pan to make sure it is covered, set aside.
In a large mixing bowl, whisk together the dry ingredients- flour, sugar, baking powder, and salt until combined.
1 & 3/4 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt
Add the cheese and stir it together so the cheese is coated in the flour mixture, set aside.
3 cups shredded cheddar cheese
In a small bowl, whisk together the milk and egg. Pour this mixture into the dry and stir it until just combined, a few dry spots are okay.
1 cup whole milk, 1 large egg
Add the melted butter and mix it in until everything is combined and there are no dry patches.
1/4 cup unsalted butter
Pour the mixture into the prepared loaf pan and smooth out the top.
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
While the bread is baking, whisk together the butter, garlic powder, salt, onion powder, and dried parsley for the topping, set aside.
1/4 cup unsalted butter, 1/4 teaspoon garlic powder, 1/8 teaspoon fine sea salt, pinch teaspoon onion powder, pinch teaspoon dried parsley
Place the bread in the loaf pan on a wire rack to cool slightly.
Immediately brush the bread with the butter topping. Let the bread cool for 5 minutes in the pan then take it out of the pan and cool completely on the wire rack. Slice and serve.

Notes

Don’t overmix the batter to keep the bread light and fluffy.
Check the bread 5 minutes before the timer goes off to prevent over-browning.
Let the bread cool for a few minutes in the pan before transferring to a wire rack.
Experiment with different kinds of cheese for new flavors.
Serve warm for the best cheesy experience!

Nutrition