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QUICK PEPPERY CHEESE BREAD – The Southern Lady Cooks


This Peppery Cheese Bread is so easy to make and a wonderful addition to any meal. It’s especially good with Baked Spaghetti.

Peppery Cheese Bread

You may also want to try this delicious Cheddar Bay Biscuit Bread! It’s one of our favorites and one you will love too.

❤️WHY WE LOVE THIS RECIPE

Cheese bread served hot right from the oven with a big bowl of soup will become one of your favorites.   This is an easy, quick recipe and the cheese bread is delicious.  Serve this cheese bread to your family and friends and it won’t last long.  One of my favorite quotes about bread:  “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts” —James Beard

🍴KEY INGREDIENTS

  • all-purpose flour
  • shredded sharp cheddar cheese or could use your favorite cheese
  • sugar
  • baking powder
  • baking soda
  • teaspoon salt
  • teaspoon coarsely ground black pepper
  • buttermilk
  • butter
  • eggs

SWAPS

Its inevitable that someone will ask if you can use regular milk instead of buttermilk. I am sure you can, but it WILL change the fat content of the bread. Buttermilk is high in fat and gives a different texture than regular milk.

🍽️HOW TO MAKE

Since this bread is a quick bread and doesn’t use yeast, it really comes together quickly. We love quick breads for the exact reason.

COOKING STEPS

Step 1
In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.

Step 2
Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator.

Peppery Cheese Bread

⭐TIP

Optional ingredients: 1/2 teaspoon garlic powder and 1/2 teaspoon dried onion flakes. This adds a little more flavor! This is a versatile bread and you can add what you like to make it more your taste.

This bread goes great with a spring salad for a big bowl of chili or potato soup. It’s very versatile and a recipe you can enjoy year round. It’s super easy to make and wonderful right out of the oven. You can always switch out the cheddar cheese for asiago, mozzarella or any your family loves.

OTHER QUICK BREADS

  • Old Fashioned Sweet Bread – This is a bread your Grandmother probably made! It’s so good and is more like a cake texture.
  • Hobo Bread – This is another old fashioned recipe that was sometimes made in a coffee can. It has no eggs and is a very popular bread.
  • Quick Molasses Oat Bread – This one is so good and wonderful with butter!
  • Best Banana Bread Ever– This is one of our most popular recipes for a reason! It’s so good and always a hit!

STORING, REHEATING & SERVING SIZE

This makes one loaf of bread and we store it in the refrigerator and heat up a slice in the microwave.

Quick Peppery Cheese Bread

Judy Yeager

This is an easy quick recipe for cheese bread. It’s delicious and great served with soup, salad or baked spaghetti.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Course bread

Cuisine American

  • 2 cups all-purpose flour
  • 1 cup shredded sharp cheddar cheese or could use your favorite cheese
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 cup buttermilk
  • 1/2 cup butter or 8 tablespoons or 1 stick melted
  • 2 eggs
  • In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.

  • Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator. *

Optional ingredients: 1/2 teaspoon garlic powder and 1/2 teaspoon dried onion flakes.

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