If you love warm, savory bread but don’t want to wait around for dough to rise, this quick cheese bread is for you. It comes together in minutes, bakes up beautifully, and fills your kitchen with the kind of smell that draws everyone in. There’s no yeast, no kneading, and no special equipment needed.

Just mix, pour, and bake. It’s perfect with soup, a salad, or as a snack with butter.

Why This Recipe Works

This bread uses baking powder instead of yeast, so it rises quickly without any resting time. The batter-style dough stays tender because it’s mixed just until combined.

Grated cheese melts into the crumb and adds plenty of flavor, while yogurt or buttermilk keeps the loaf moist. A touch of butter gives it a rich, bakery-style finish. The result is a hearty, savory loaf with a crisp edge and a soft, cheesy center.

Ingredients

• All-purpose flour – the base for the batter
• Baking powder – the main leavener
• Baking soda – boosts lift with acidic dairy
• Salt – essential for flavor
• Garlic powder or onion powder (optional) – adds savory depth
• Black pepper – freshly ground is best
• Granulated sugar (optional) – a teaspoon balances flavor
• Sharp cheddar cheese, grated – or another melty cheese
• Greek yogurt or buttermilk – moisture and tenderness
• Eggs – structure and richness
• Unsalted butter, melted – flavor and a tender crumb
• Chives, scallions, or parsley (optional) – fresh, bright finish

Instructions

1. Preheat and prep the pan. Heat your oven to 350°F (175°C).Grease a 9×5-inch loaf pan and line it with a strip of parchment for easy removal.
2. Mix the dry ingredients. In a large bowl, whisk 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon garlic or onion powder (optional), a few grinds of pepper, and 1 teaspoon sugar (optional).
3. Add the cheese. Fold in 1 1/2 cups grated sharp cheddar. Tossing the cheese with the flour helps keep it from clumping and distributes it evenly.
4. Combine the wet ingredients. In a separate bowl, whisk 1 cup plain Greek yogurt or buttermilk, 2 large eggs, and 1/4 cup melted unsalted butter (slightly cooled).
5. Bring it together. Pour the wet mixture into the dry bowl. Stir gently with a spatula just until no dry streaks remain.The batter will be thick—don’t overmix.
6. Optional add-ins. Fold in 2–3 tablespoons chopped chives, scallions, or parsley if you like a fresh note.
7. Fill the pan. Scrape the batter into the prepared pan. Smooth the top and, if you want, sprinkle another 1/4 cup grated cheese over the surface for a golden crust.
8. Bake. Place on the center rack and bake for 40–55 minutes, until the top is deep golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool properly. Let the loaf cool in the pan for 10 minutes, then lift it out to a wire rack. Cool at least 20 minutes more before slicing so it sets and slices cleanly.
10. Serve. Enjoy warm with butter, honey, or a swipe of mustard alongside soup or eggs.

How to Store

• Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 2 days.Rewarm slices in a toaster oven.
• Refrigerator: Not ideal for bread texture, but acceptable for up to 4 days if your kitchen is warm. Reheat to restore softness.
• Freezer: Slice, wrap individually, and freeze for up to 2 months. Toast straight from frozen or thaw at room temperature.

Why This is Good for You

This bread offers a satisfying mix of protein and carbs, which makes it more filling than plain white bread.

The cheese contributes calcium and protein, while yogurt or buttermilk adds probiotics and extra protein. Because it’s homemade, you control the salt, the type of cheese, and any add-ins like herbs or vegetables. Pair it with a salad, a bean soup, or eggs to build a balanced meal.

What Not to Do

• Don’t overmix. Stir just until combined.Overmixing makes the loaf tough and dense.
• Don’t skip the acid. If you use baking soda, you need yogurt or buttermilk to activate it. Plain milk won’t give the same lift.
• Don’t bake at the wrong temperature. Too hot, and the crust darkens before the center cooks. Too cool, and the loaf won’t rise well.
• Don’t cut too soon. Slicing while it’s piping hot can make it gummy.Let it rest at least 20 minutes.
• Don’t use pre-shredded cheese if you can avoid it. Freshly grated melts better and tastes sharper.

Variations You Can Try

• Herb and Garlic: Add 1 teaspoon Italian seasoning and extra garlic powder. Finish with chopped parsley.
• Jalapeño Cheddar: Fold in 1–2 minced jalapeños (seeded for less heat) and use pepper jack for half the cheese.
• Bacon and Scallion: Stir in 1/2 cup crisp, chopped bacon and 1/3 cup sliced scallions.
• Sun-Dried Tomato and Mozzarella: Add 1/2 cup chopped sun-dried tomatoes (patted dry) and swap in part-skim mozzarella with a little Parmesan.
• Whole-Wheat Boost: Use 1 cup all-purpose flour and 1 cup white whole-wheat flour. Add a tablespoon more yogurt if the batter seems dry.
• Gluten-Free: Use a quality 1:1 gluten-free baking flour.Check the batter texture and add a splash more dairy if needed.

FAQ

Can I use milk instead of yogurt or buttermilk?

Yes, but you’ll need to add acidity. Use milk plus 1 tablespoon lemon juice or vinegar per cup, let it sit 5 minutes, and keep the baking soda in the recipe.

What cheese works best?

Sharp cheddar gives bold flavor and melts well. Monterey Jack, Gouda, or a mix with a little Parmesan also works.

Avoid very soft cheeses that don’t grate well.

How do I know when it’s done?

Look for a deep golden top, edges pulling slightly from the pan, and a toothpick that comes out clean or with a few moist crumbs. If the top browns early, tent with foil.

Can I make muffins instead of a loaf?

Yes. Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, depending on size.

Is this bread spicy?

Not unless you add spicy ingredients.

Keep it mild with cheddar, or add jalapeños and pepper jack for heat.

Can I reduce the butter?

You can cut the butter to 2 tablespoons and replace the rest with olive oil or more yogurt. The crumb will be slightly less tender but still good.

How do I prevent a dense loaf?

Measure flour accurately, don’t overmix, and bake at the correct temperature. Use fresh baking powder and make sure your dairy is at room temperature.

Can I add vegetables?

Yes.

Fold in small amounts of well-dried, finely chopped sautéed spinach, roasted red peppers, or caramelized onions. Too much moisture can affect the rise, so keep add-ins modest.

In Conclusion

Quick cheese bread without yeast is the kind of recipe you’ll keep coming back to. It’s fast, flexible, and delivers big flavor with minimal effort.

With a short ingredient list and no rise time, it fits weeknights, weekends, and everything in between. Serve it warm, play with the variations, and enjoy a homemade loaf that feels special without any fuss.