You’ve Never Had Cheese Bread This Easy

Cheese bread recipe so easy, it feels like cheating—but tastes like bakery-level magic with gooey cheese in every bite.

Why Cheese Bread Recipe Works

This cheese bread recipe is fast, forgiving, and foolproof. No yeast means no waiting around. The combination of baking powder and yogurt gives it a perfect rise without the drama. And the cheese? It’s not just sprinkled on top—it’s inside the bread, ensuring every bite is packed with flavor. Even if your cooking skills peak at microwaving leftovers, you’ll nail this.

Ingredients for Cheese Bread Recipe

• 2 cups all-purpose flour (or self-rising flour if you’re feeling lazy—just skip the baking powder and salt)
• 1 tbsp baking powder (the magic lift-maker)
• 1 tsp salt (because bland bread is a crime)
• 1 cup plain Greek yogurt (thick, tangy, and makes the dough insanely soft)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix—cheese snobs, go wild)
• 1 egg (for binding and golden-brown glory)
• 2 tbsp melted butter (because why not?)

Step-by-Step Instructions (So Easy It’s Almost Embarrassing)

1. Preheat your oven to 375°F (190°C).
   

   Unless you enjoy eating raw dough, in which case, carry on.
2. Mix dry ingredients. Flour, baking powder, and salt go in a bowl. Stir like you mean it.
3. Add wet ingredients.
   

   Yogurt, egg, and melted butter join the party. Mix until it looks like shaggy dough—don’t overthink it.
4. Fold in the cheese. Save a handful for topping if you’re extra like that.
5. Shape and bake.
   

   Form a loaf or divide into rolls. Bake for 25–30 minutes until golden. Your kitchen should smell like a pizzeria by now.

6. Let it cool (if you can resist).
   

   Cutting too soon turns it into a cheese lava flow. You’ve been warned.

How to Store This Cheesy Masterpiece

Let the bread cool completely, then wrap it in foil or store it in an airtight container. It’ll last 2–3 days at room temp or 5 days in the fridge (if it survives that long).To reheat, pop it in the oven at 350°F for 5–10 minutes. Microwaving works, but you’ll sacrifice the crispiness—choose wisely.

Why You Should Make This Immediately

This recipe is quicker than takeout, cheaper than artisanal bakery bread, and customizable to your cheese-loving heart’s desire. It’s kid-friendly, party-approved, and requires zero fancy equipment. Plus, it’s a guaranteed way to impress people who think homemade bread is “too hard.” Joke’s on them.

Common Mistakes (And How to Avoid Them)

• Overmixing the dough. It’ll turn tough. Stir until just combined—lumps are fine.
• Using watery yogurt.
  

  Greek yogurt works best. Regular yogurt makes the dough sticky.

• Skipping the cooling step. Hot cheese bread falls apart.
  

  Patience is a virtue (and a practicality).

Swaps and Substitutions (Because Life Happens)

• Gluten-free? Swap in a 1:1 GF flour blend.
• No yogurt? Sour cream or buttermilk works too.
• Vegan? Use plant-based yogurt, cheese, and a flax egg. It won’t be the same, but it’ll still taste good.

Easy Cheese Bread

Ethan Walker

This no-yeast cheese bread is soft, cheesy, and ridiculously easy. With gooey cheese in every bite and a crispy crust, it’s the perfect fast bread fix for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 8 slices

Calories 220 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour or use self-rising flour and omit baking powder and salt
• 1 tbsp baking powder skip if using self-rising flour
• 1 tsp salt
• 1 cup plain Greek yogurt for best texture
• 1 cup shredded cheese cheddar, mozzarella, or your favorite blend
• 1 egg
• 2 tbsp melted butter

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a large bowl, mix together the flour, baking powder, and salt.
• Add Greek yogurt, egg, and melted butter. Stir until a shaggy dough forms—do not overmix.
• Fold in the shredded cheese, reserving a bit for topping if desired.
• Shape into a loaf or divide into rolls and place on a parchment-lined baking sheet or in a loaf pan.
• Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
• Let cool before slicing to prevent the cheese from oozing out.

Notes

Store in an airtight container for 2–3 days at room temp or 5 days in the fridge. To freeze, wrap tightly and freeze up to 2 months. Reheat in the oven for crispiness. Add herbs like rosemary or garlic powder for extra flavor.

Nutrition

Calories: 220kcalCarbohydrates: 20gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 50mgSodium: 350mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 150mgIron: 1.5mg

Tried this recipe?Let us know how it was!

FAQs about cheese bread recipe

Final Thoughts

This cheese bread is the culinary equivalent of a mic drop.It’s easy, fast, and so delicious you’ll question why you ever settled for less. FYI, once you make it, there’s no going back. Consider yourself warned.