Ingredients
Makes 1 loaf (8–10 slices)
Dry Base
2½ cups (315 g) all-purpose flour (or 1:1 whole wheat for nutty depth + fiber)
¼ cup (50 g) granulated sugar (reduce to 2 Tbsp for savory focus; or sub 2 Tbsp maple syrup in wet mix)
2½ Tbsp baking powder (fresh—check expiry for best rise)
½ tsp fine sea salt (mineral-rich, enhances cheese flavor)
1 cup (115 g) sharp cheddar, coarsely shredded (block cheese melts better than pre-shredded—anti-caking agents hinder gooeyness)
Wet Binders
¾ cup (180 ml) whole milk, room temp (or unsweetened almond/oat milk for dairy-free)
1 large egg, beaten
½ cup (120 ml) extra-virgin olive oil (or avocado oil—heart-healthy monounsaturated fats)
Finish (Optional but Recommended)
2 Tbsp shredded cheddar, for topping
Flaky sea salt, for sprinkling
Step-by-Step Instructions
1. Prep & Preheat
Position oven rack in center. Preheat to 400°F (200°C).
Grease a 9×5-inch metal loaf pan with olive oil (not nonstick spray—adds flavor). Metal ensures even rise and browning.
2. Whisk Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt.
Stir in 1 cup cheddar—reserve 2 Tbsp for topping.
3. Blend Wet Ingredients
In a medium bowl, whisk milk, egg, and oil until smooth and emulsified (~30 sec).
4. Combine Gently
Pour wet into dry. Stir with a silicone spatula just until no dry streaks remain (12–15 strokes max). Lumps are fine; overmixing = tough bread.
5. Bake to Golden Perfection
Scrape batter into pan. Smooth top. Sprinkle with reserved cheese and flaky salt.
Bake 35–40 minutes—until deeply golden, top springs back, and a toothpick comes out clean. Rotate pan halfway.
Cool in pan 10 minutes. Lift out using parchment overhang. Transfer to wire rack.
Tips for Perfect Gravy
(Note: This bread is intentionally un-sauced—but for a herb butter drizzle, melt 2 Tbsp butter + 1 tsp chopped rosemary; brush over warm loaf.)
Serving Suggestions
Warm, with tomato soup and a crisp green salad
Sliced thin, toasted, and topped with avocado + everything bagel seasoning
As a base for mini grilled cheese sandwiches
Paired with a dry Riesling or crisp lager
Storage & Make-Ahead Tips
Keep airtight at room temp 3 days, or refrigerated 5 days.
Freeze (sliced, wrapped) up to 3 months—thaw, then toast.
Do not refrigerate whole loaf—stales faster.
Frequently Asked Questions
Can I add mix-ins?
Yes—fold in ½ cup chopped jalapeños, caramelized onions, or sun-dried tomatoes with the cheese.
Why is my bread dense?
Overmixing or old baking powder. Measure flour correctly (spoon + level), and test baking powder freshness (1 tsp in ½ cup hot water should bubble vigorously).
Make it gluten-free?
Yes: use 315 g GF 1:1 blend (like King Arthur) + 1 tsp xanthan gum.
Allergy Information
Contains: Dairy, wheat, eggs.
Nut-free, soy-free (check cheese label), fish/shellfish-free.
Dairy-free option: Use DF cheddar (Violife) + almond milk.
Nutrition Facts
(Per slice, 1 of 10)
Calories: 280 | Protein: 8g | Fat: 14g (sat 4g) | Carbs: 32g | Fiber: 1g | Sugar: 4g | Sodium: 420mg
Final Thought
There’s profound joy in simplicity—especially when it nourishes as deeply as it satisfies. This bread doesn’t shout. It sustains: with the earthy tang of cheddar, the quiet sweetness of flour and milk, the golden crust that crackles under your knife. As you slice into it—steam rising, cheese glistening—you’ll taste more than ingredients.
You’ll taste intention.
You’ll taste care.
You’ll taste the kind of quiet magic that happens when humble things are made with love—one warm, cheesy loaf at a time.
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