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Easy Cheese Bread


2010 Easy Cheese Bread Photo (c) by Carroll Pellegrinelli

Easy Cheese Bread

2010 Easy Cheese Bread Photo (c) by Carroll Pellegrinelli
This Easy Cheese Bread is good for breakfast, lunch and dinner. Oh yes, Easy Cheese Bread makes a good snack too!

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: Makes One 9x15 loaf


  • 1 1/4 cups milk
  • 3 tablespoons butter, melted and cooled
  • 3/4 cup sour cream
  • 1 large egg
  • ---
  • 1 cup shredded Romano, Parmesan and/or Asiago Cheese(s), divided
  • ---
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • ---
  • 1-1/2 cups (apprx. 6 ounces) shredded or extra-sharp cheddar cut in small cubes


Mix first set of ingredients and set aside. Preheat oven to 350 degrees F. Grease 9x15 bread pan. Sprinkle 1/2 shredded cheese into bottom of pan. In a large bowl with a wire whisk, combine last set of ingredients. Stir in cheese until well coated with flour mixture. Stir in wet ingredients. Only mix until ingredients are just wet. Pour batter into prepared pan. Sprinkle with rest of Romano cheese. Bake for 45-50 minutes. Cool in pan on wire rack for 5 minutes. Remove from pan and allow it to cool a little longer until serving.

Notes in the Margin:

*If you can get it, try using a Vermont cheddar. The Extremely Sharp one is my favorites.
*To slice very hot bread, be sure to use an electric cutting knife.
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