Cheddar Garlic Bread

I tend to go through homemade bread cycles. There are times when I just crave the whole process – from the making to the eating. And then there are those times where the whole idea of baking bread just gets pushed to the side in favor of other things. I really need to get better at that and consistently make a loaf of homemade bread of some type at least once a week. We all enjoy it so much and I’ve found that it’s so much easier when I’m “in practice.”

Another reason I need to stick with making homemade bread more consistently is my yeast buying habits. I like to buy the bulk packages of yeast from Sam’s Club. You can buy a set of two 1 lb. packages of active dry yeast for a ridiculously low price. But unfortunately, when you get out of the bread making habit, an opened bag of yeast doesn’t last forever. I speak from experience here since I have a 3/4 full pound bag of yeast that is completely dead. And there’s no reason for that. So, I’m vowing to not let that happen again and to get back into the habit of weekly bread making.

This Cheddar Garlic Bread was incredible. The combination of tangy Sharp cheddar with a mild garlic undertone was perfect. The outside of the bread turned out nice and crusty while the inside was moist and chewy, exactly the way a loaf of bread should be in my book.

Cheddar Garlic Bread

  • 3 1/2 – 4 1/2 c. flour
  • 1 T. yeast
  • 1 c. milk
  • 2 T. butter or margarine
  • 2 T. sugar
  • 1/2 t. salt
  • 1 1/2 c. shredded Sharp cheddar cheese, divided
  • 4 cloves garlic, minced

1. In a large mixing bowl, combine 2 c. flour and yeast.

2. Add the milk, butter or margarine, sugar and salt to a small saucepan. Heat until warm and the butter is completely melted. Add to mixing bowl and stir by hand or beat with an electric mixer until combined. Slowly add remaining flour until the dough comes together and is no longer sticky. Add 1 1/4 c. cheese (reserve remaining cheese) and garlic until combined. Knead for 5-8 minutes.

3. Place dough in a lightly greased bowl, cover and allow to rise for at least 1 hour.

4. Punch dough down and remove from bowl. Form dough into an oval-shaped loaf and place on a baking sheet. Sprinkle remaining cheese on top.

5. Bake at 375 degrees for 25-35 minutes, until golden and hollow sounding when tapped.

The garlic in the bread is purely a matter of taste. Feel free to add more, less or omit all together. You could also cut it into slivers instead of mincing it if you prefer chunks of garlic.

This bread was great with our dinner and just as great the following day when we toasted it in the oven and spread it with some butter.

14 thoughts on “Cheddar Garlic Bread

  1. Yum!!! Thanks for the great recipes.

    P.S. Did you know that your yeast will last up to 5 to 6 years if kept in the freezer? NO kidding. So continue to buy it in bulk at those ridiculous low prices and just keep your opened package in a freezer container on hand for when you need it. ; D

  2. Ok – YUM! I will so be tryin gthat in the very near future!

    I love your recipes – they fit my family so wonderfully!!

    🙂 J

  3. I am a lurker, but just had to comment on this post! I am just like you, going in bread cycles, but I keep my Sam’s bulk yeast in the freezer, in a ziploc. KEEPS FOR AGES. And I see virtually no loss in its effectiveness! Just thought I would tell you what works for me! Great blog, love your recipes.

  4. Denise: thanks for the yeast tip. I’ll try that when I run out of the little packs of yeast and buy a big jar of it.

    I think I’ll make this bread over the weekend. It looks so very good.

  5. I was going to say the same thing about your yeast. I get it in the pound bags too, and I put it in a jar on the freezer door. My last one lasted about 7 years! I had no problem with it.

  6. A question about yeast – I have seen those same packages of bulk yeast at Sam’s Club and they are labeled “instant yeast”. The small jar I buy at the local store is called “bread machine” yeast. Are these two interchangeable? Do I use the same amount of the bulk yeast that I do the bread machine yeast? I’d love to take advantage of the Sam’s Club price! Thanks for any info!

  7. This looks so yummy! I’ll be trying it out soon! I can also affirm that yeast bought in bulk survives for years past the expiration date when kept in the freezer. It’s a great money saver! And Ann, you should be able to use the Sam’s yeast in the same amounts as you use the yeast from the jar. That’s a marketing gimick.

  8. This is fantastic! I am going to include a link to this post in my Inspire My Saturday Post today. Thanks so much for sharing.


  9. Thanks for some good thoughts there. I am kind of new to web surfing, so I printed this off to put in my file, any better way to go about keeping track of it then printing?

  10. I searched forever to find a garlic cheddar recipe. I tried this one out and it is good, but it has a very dense texture due to the cheese being mixed in so thorougly. Almost like a quick bread. We enjoyed it, but I was looking for something a little more light and fluffy with chunks of cheese in it. If anyone can point me to a recipe like this I would appreciate it! Your recipe was very good though!

  11. This looks so yummy! I need to get in some baking before the heat of summer hits — thanks for the reminder!

    I was wondering if you have ever used whole wheat flour or a different type of flour with this recipe?

  12. Quick question…when you say 1 T. of yeast….is your “T” for tablespoon or teaspoon?? Sorry Im new to your page and have yet to venture into the bread baking world but your recipe sounds so ez and yummy…..

    1. Usually a capital “T” means Tablespoon–it’s a bigger measure, hence the bigger letter or something 🙂 I just made this and used a tablespoon of yeast, and it seems to be working well so far. In the oven right now, so we’ll see in about 30 minutes! 🙂 Hope that helps, and go for it! Bread making is not as hard as it can seem 🙂

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