Chedder Cheese Casserole Bread

This cheese bread skips the kneading entirely. The dough gets mixed and beaten with an electric mixer, rises twice, and bakes into two round, crusty loaves loaded with sharp cheddar in every bite. It’s the easiest yeast bread you’ll ever make.

Beating the dough with a mixer for a full 5 minutes develops the gluten without any hand kneading. That extended mixing gives the bread enough structure to rise properly and hold its shape, even though the dough is too wet and sticky to handle by hand.

Sharp cheddar blended directly into the flour means cheese is woven throughout the bread, not just layered on top. As it bakes, the cheese melts into the crumb and creates golden, slightly crispy pockets where it hits the crust.

Baking in casserole dishes instead of loaf pans gives these loaves a round, rustic shape with more crust surface area. More crust means more of those irresistible cheesy, golden edges.

Kitchen Tips

• Use sharp or extra-sharp cheddar. Mild cheddar doesn’t have enough flavor punch to stand up to the bread dough.
• The dough will be sticky and wet. Don’t be tempted to add more flour. That soft, batter-like consistency is what gives this bread its tender, open crumb.
• Grease the casserole dishes well. The melted cheese acts like cement on an ungreased surface.
• Remove from the dishes immediately after baking. Leaving the bread in the hot dishes causes the bottom to steam and get soggy.

Variations

• Jalapeno cheddar: Fold in diced jalapenos with the cheese for a spicy kick.
• Herb and cheddar: Add a tablespoon each of dried rosemary and thyme to the dough for an herbed cheese bread.
• Garlic butter top: Brush the hot loaves with garlic butter the moment they come out of the oven.