Cheese Casserole Bread(Makes 1 Loaf)
A savory cheese casserole bread with tender cubes of cheddar, perfect for sharing at family dinners or casual gatherings, offering warm, cheesy goodness in every bite.
Ingredients
Instructions
- In a large bowl, combine warm milk and yeast; stir to dissolve the yeast.
- Add sugar, butter, and salt; stir until the butter is melted.
- Stir in 3 cups of the flour; beat until smooth.
- Stir in the remaining flour and cheese; mix well.
- Pour the batter into a well-buttered 1 1/2-quart round casserole.
- Cover with waxed paper; let rise in a warm place (85°F), until doubled in size, about 1 hour.
Tips & Substitutions
For best results, ensure your milk is at the right temperature to activate the yeast. If you don't have Cheddar, feel free to substitute with Gruyère or Monterey Jack for a different flavor profile. Adding herbs like rosemary or thyme can enhance the taste. Make sure to not overmix the dough once you add the cheese to maintain a tender texture.
Serving Suggestions
This Cheese Casserole Bread is perfect as a side to soups or salads, and pairs beautifully with Broccoli Creamed Corn Bake for a hearty meal. Serve it warm with butter or as a base for sandwiches. It also makes a great appetizer when sliced and served with dips.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place in a preheated oven at 350°F for 10-15 minutes until warmed through, helping to maintain its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Casserole Bread(Makes 1 Loaf) contains roughly 1446 calories, with 22g protein, 35g carbohydrates, and 140g fat. It is an excellent source of dietary fiber (58% of the Daily Value), protein (44% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 918mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may alter the texture slightly. Start with 3 cups of whole wheat and mix with all-purpose to achieve a balance. You may need to adjust the liquid slightly as whole wheat absorbs more moisture.
How can I tell if the dough has risen enough?
The dough should have doubled in size when it is ready for baking. You can also gently press your finger into the dough; if the indentation remains, it's ready. If it springs back, give it more time to rise.
Can I add other ingredients like vegetables or different cheeses?
Absolutely! Feel free to incorporate cooked vegetables like bell peppers or spinach for added nutrition. You can also mix in other cheeses such as mozzarella or feta for unique flavors, but adjust the salt accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).