Sometimes, all you need is a warm slice of homemade bread to turn a long day around. This cheddar herb bread loaf is exactly that. I’ve made this one more times than I can count, and every time I do, the kitchen fills with the kind of smell that makes your neighbors peek over the fence. You get the savory kick from the cheddar, a little earthiness from the herbs, and a golden crust that’s so satisfying it almost makes you forget how simple it was to put together. This is what homemade bread recipes should feel like—easy, comforting, and just rustic enough to make you feel proud. If you’re like me and love healthy bread recipes homemade that don’t taste like cardboard, you’re in for a treat. Whether you’re hunting for the best homemade bread recipe to impress the in-laws, or you just want a no-fuss herb bread recipe homemade for yourself, this one’s it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cheddar Herb Bread Loaf Recipe
- 3) Ingredients for Cheddar Herb Bread Loaf
- 4) How to Make Cheddar Herb Bread Loaf
- 5) Tips for Making Cheddar Herb Bread Loaf
- 6) Making Cheddar Herb Bread Loaf Ahead of Time
- 7) Storing Leftover Cheddar Herb Bread Loaf
- 8) Try these Bread recipes next!
- 9) Cheddar Herb Bread Loaf
- 10) Nutrition
1) Key Takeaways
- This cheddar herb bread loaf blends shredded cheddar, herbs, and a golden crust.
- Perfect for beginners looking for homemade bread recipes with a personal touch.
- No yeast needed. Just mix, bake, and enjoy warm slices with butter.
- Stores well and freezes beautifully. A true kitchen staple.
2) Easy Cheddar Herb Bread Loaf Recipe
When I pull this loaf out of the oven, something magical happens. The smell of warm cheddar mixed with dried herbs makes our entire home feel like the coziest bakery you’ve ever visited. If you’re like me and grew up watching someone in the kitchen whip up a loaf from scratch, then you’ll know the comfort homemade bread recipes can bring.
What’s great about this one is how forgiving it is. No yeast, no kneading, and no fancy techniques. Just a simple mix of pantry staples that turns into a loaf with a crunchy golden top and a fluffy middle. It’s like the bread version of a warm hug.
We always end up slicing it way before it’s cool enough, but honestly, that’s part of the joy. Slather a thick slice with butter and you’ve got a moment worth savoring. It’s the kind of recipe you’ll keep coming back to, again and again.
3) Ingredients for Cheddar Herb Bread Loaf
All-purpose flour: This is the base of the loaf. It gives the bread its structure while keeping it soft and easy to slice.
Baking powder: This helps the bread rise in the oven, giving it a lovely lift and a bit of fluffiness in each slice.
Baking soda: Just a small amount balances the acid in the buttermilk and gives a tender crumb.
Salt: A bit of salt brings out the sharpness in the cheese and enhances the herbs too.
Dried thyme and dried parsley: These herbs give the loaf a gentle earthy aroma that pairs perfectly with cheddar.
Shredded cheddar cheese: Sharp cheddar works best. It melts into little pockets of flavor throughout the bread.
Buttermilk: Buttermilk adds moisture and a subtle tang. It makes the crumb rich and helps the bread hold together.
Unsalted butter (melted): Melted butter gives the loaf extra richness and helps with browning.
Eggs: Eggs bind the ingredients and help the loaf keep its shape while baking.
4) How to Make Cheddar Herb Bread Loaf
Step 1. Preheat your oven to 350°F. Grease a standard loaf pan lightly or line it with parchment paper for easier removal.
Step 2. In a large bowl, mix the flour, baking powder, baking soda, salt, thyme, and parsley until combined.
Step 3. Add the shredded cheddar into the dry mix and stir until the cheese is coated evenly. This keeps it from sinking.
Step 4. In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and creamy.
Step 5. Gently pour the wet mixture into the dry bowl and fold everything together just until combined. Don’t overwork it.
Step 6. Pour the batter into the prepared loaf pan and level the top with a spoon or spatula.
Step 7. Bake for 40 to 45 minutes until golden and a toothpick comes out clean from the center. Let cool slightly before slicing.
5) Tips for Making Cheddar Herb Bread Loaf
Don’t skip the herbs. They might seem like a small addition, but they change everything. Herb bread recipe homemade style is about layers of flavor.
If you want a crispier crust, brush the top of the loaf with melted butter halfway through baking. This gives it a rich, golden finish that cracks just right.
Measure the flour correctly. Too much flour makes the bread dry. Spoon it into your measuring cup and level it off with a knife. Easy fix, huge difference.
6) Making Cheddar Herb Bread Loaf Ahead of Time
Some bread recipes homemade taste best fresh out of the oven, but this one plays the long game. It holds up beautifully and still tastes great a day or two later.
If you’re hosting or bringing this to a potluck, you can bake it the day before. Let it cool, wrap it tightly in foil, and it’ll still be fresh the next day. I’ve done this plenty of times when prepping for busy weekends.
For those of us who like freezing things for later (hi, I see you), slice the loaf and wrap individual slices. You can pop them in the toaster straight from the freezer for a quick side to soups or eggs.
7) Storing Leftover Cheddar Herb Bread Loaf
Store any leftovers in an airtight container or wrap the loaf in plastic wrap. Keep it on the counter for up to three days. The cheddar and butter keep it moist longer than most homemade bread recipes.
If the bread feels a little dry on day three, toast it. The edges get crispy, and the cheese flavor pops again. A little spread of butter doesn’t hurt either.
Fridge storage works, but the texture can change slightly. I prefer keeping it at room temp unless I’m planning to stretch it out over a few more days.
8) Try these Bread recipes next!
9) Cheddar Herb Bread Loaf
Cheddar Herb Bread Loaf – A Cozy Favorite from My Homemade Bread Recipes
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 cup shredded cheddar cheese
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 eggs
Instructions
- Preheat your oven to 350°F and lightly grease a standard loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and parsley.
- Fold in the cheddar cheese so it’s evenly coated in the flour mixture.
- In another bowl, mix the buttermilk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix—it’s bread, not a bicep workout.
- Spoon the batter into the loaf pan and spread it out evenly.
- Bake for 40–45 minutes, or until the top is golden and a toothpick poked into the center comes out clean.
- Let it cool in the pan for about 10 minutes, then remove and let it cool completely on a wire rack—if you can wait that long.
10) Nutrition
Serving Size: 1 slice | Calories: 210 | Sugar: 1.2 g | Sodium: 430 mg | Fat: 11 g | Saturated Fat: 6 g | Carbohydrates: 20 g | Fiber: 1 g | Protein: 6 g | Cholesterol: 45 mg
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