You know those recipes that just feel like a warm hug? The ones that instantly transport you back to your grandma’s kitchen, or the smell that makes everyone in the house stop what they’re doing and ask, “What’s baking?” Well, this Big Cheese recipe is exactly that for me. It’s not just a bread; it’s a memory maker. I remember the first time I made it, a little nervously, for a neighborhood potluck. I’d heard whispers about this “Big Cheese” bread, and frankly, I was a bit intimidated. But honestly, it turned out so incredibly moist and flavorful, with that perfect savory-sweet balance, that it became a staple in my recipe repertoire practically overnight. Forget those dense, dry loaves you sometimes get; this one is pure, cheesy, tender perfection. It’s the kind of thing that vanishes from the plate faster than you can say “more, please!” and always leaves people asking for the recipe. If you’ve ever struggled to find a truly knockout cheese bread that’s both easy and impressive, trust me, you’ve found it. This is the one.
What is big cheese bread?
So, what exactly *is* this magical Big Cheese bread? At its heart, it’s a rich, incredibly moist quick bread packed with savory cheese and just a hint of sweetness. Think of it as the ultimate comfort food baked into a loaf. It’s not overly sweet like a dessert bread, but it’s definitely not savory like a sourdough. It sits perfectly in that delightful middle ground. The name “Big Cheese” probably comes from the generous amount of cheese you load into it – and let me tell you, we’re not skimping here! It’s got a tender crumb, a slightly crisp exterior when it first comes out of the oven, and that irresistible aroma of melted cheese and toasted goodness. It’s the kind of bread that feels decadent without being heavy, and it’s surprisingly versatile. It’s essentially your favorite cheesy comfort food elevated into an easy-to-make loaf that’s perfect for any time of day.
Why you’ll love this recipe?
Honestly, I could rave about this Big Cheese recipe all day, but let’s break down exactly why it’s become my go-to. First and foremost, the flavor is just out of this world. You get that wonderful tang from the cheese, a subtle sweetness that perfectly balances it, and a moist, tender crumb that makes every bite a delight. It’s not just one note; it’s a symphony of savory and sweet that’s incredibly addictive. And then there’s the simplicity! This is a “mix it and bake it” kind of recipe, which is an absolute lifesaver on busy weeknights or when unexpected guests pop over. No fancy techniques, no complicated steps – just pure, straightforward deliciousness. I also love how cost-effective it is. Most of the ingredients are pantry staples, and even the cheese is usually something I have on hand. It feels indulgent but doesn’t break the bank. Plus, its versatility is a huge bonus. I’ll get to more about that in a bit, but it’s fantastic for breakfast, brunch, a side dish, or even a comforting snack. What I love most about this Big Cheese bread, though, is the consistency. I’ve made this countless times, for crowds of people and just for my own family, and it never, ever fails. It’s consistently moist, perfectly cheesy, and always gets rave reviews. It’s the kind of recipe that builds your confidence in the kitchen because you know it’s going to turn out beautifully every single time.
How do I make big cheese bread?
Quick Overview
This Big Cheese bread is all about effortless perfection. We’ll start by whisking together our dry ingredients, then combine them with a simple wet mixture. The magic happens when we fold in generous amounts of cheese, swirl in a little something extra for that signature flavor, and bake it until golden and irresistible. It’s a straightforward process that takes less than 15 minutes of active prep time, making it ideal for even the most time-crunched days. You’ll end up with a loaf that’s incredibly tender, delightfully cheesy, and wonderfully fragrant.
Ingredients
For the Main Batter:
Here’s what you’ll need to create that wonderfully moist base. I always suggest using fresh ingredients for the best results. Flour is your foundation, so I typically use all-purpose flour. Eggs provide richness and binding, and I like to use large ones. For the liquid, milk works beautifully to create that tender crumb, but I’ve actually tested this with almond milk and it made it even creamier, which was a fun surprise! Sugar might sound odd in a cheesy bread, but it’s essential for balancing the savory notes and achieving that perfect crust. Baking powder is our leavening agent, giving us that lovely rise. And of course, a pinch of salt to enhance all those flavors.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk (whole or 2% recommended)
- 1/2 cup unsalted butter, melted and slightly cooled
For the Filling:
This is where the “Big Cheese” really comes to life! I love a blend of sharp cheddar for its bold flavor and a good melting cheese like Monterey Jack or even a mild Gruyère for extra creaminess. Grating your own cheese makes a world of difference; pre-shredded cheese often has anti-caking agents that can affect the melt. You can also get creative here – a touch of Parmesan adds a salty kick, or a sprinkle of smoked paprika can add a subtle smoky note. Don’t be afraid to experiment with your favorite cheese combinations!
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (or your favorite melting cheese)
- 1/4 cup chopped fresh chives (optional, but adds a lovely freshness)
For the Glaze:
This simple glaze adds a touch of sweetness and shine. It’s optional, but highly recommended! I usually mix it up while the bread is baking so it’s ready to go as soon as it comes out. The consistency is key – you want it drizzly but not watery. If it seems too thick, a tiny splash of milk or lemon juice can thin it out; if it’s too thin, a bit more powdered sugar will do the trick.
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350°F (175°C). This is a crucial step to ensure your Big Cheese bread bakes evenly. While the oven is warming up, grab a standard 9×5 inch loaf pan. I like to give mine a good greasing with butter or cooking spray, and then a light dusting of flour. This little bit of extra prep ensures that your beautiful loaf slides out of the pan like a dream, without any sticking. I’ve definitely learned the hard way that skipping this step can lead to a broken loaf, and nobody wants that!
Step 2: Mix Dry Ingredients
In a large mixing bowl, we’re going to combine all our dry ingredients. This includes the flour, granulated sugar, baking powder, and salt. Give them a good whisk together. You want to make sure the baking powder and salt are evenly distributed throughout the flour. This step is important because it ensures consistent leavening and flavor in every bite. Don’t just stir them; whisking aerates the flour a bit and makes sure there are no clumps of baking powder hiding, which can lead to pockets of bitterness. A smooth, well-combined dry mixture is the foundation of a great quick bread.
Step 3: Mix Wet Ingredients
In a separate medium bowl, crack in your two large eggs. Add the milk and the melted (and slightly cooled!) butter. Whisk these together until they’re well combined and you have a smooth, pale yellow liquid. It’s important that the butter isn’t piping hot when you add it to the eggs, or you might end up scrambling them! Let it cool for a few minutes after melting. This wet mixture will provide the moisture and richness that makes this Big Cheese bread so incredibly tender and delicious. The slight cooling of the butter is a small detail, but it makes all the difference for a perfectly smooth emulsion.
Step 4: Combine
Now, let’s bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together until just combined. It’s really important here not to overmix! You’ll see a few streaks of flour still – that’s okay. Overmixing develops the gluten in the flour too much, which can result in a tough, dense bread. We want tender, so just mix until you no longer see large dry patches of flour. A few lumps are actually your friends in a quick bread!
Step 5: Prepare Filling
In a separate bowl, gently toss together your shredded cheddar cheese and Monterey Jack cheese. If you’re using chives, stir them in now. This is the heart of our “Big Cheese” bread! Make sure the cheese is evenly distributed. This mixture will be folded into our batter, creating those wonderful pockets of gooey, melted cheese throughout the loaf. I love the combination of sharp cheddar for punch and Monterey Jack for its superb melting quality. Feel free to add a pinch of garlic powder or a dash of smoked paprika to the cheese mixture if you’re feeling adventurous!
Step 6: Layer & Swirl
Now for the fun part! Pour about half of your batter into your prepared loaf pan. Sprinkle about half of the cheese mixture evenly over the batter. Then, gently pour the remaining batter on top, followed by the rest of the cheese mixture. Now, you can gently swirl it with a knife or skewer if you like, but honestly, just distributing the cheese on top is pretty darn effective and less fussy. Some of the cheese will sink, and some will stay on top, creating beautiful pockets and a slightly cheesy crust. The key is an even distribution so you get cheesy goodness in every slice.
Step 7: Bake
Pop that loaf pan into your preheated oven. Bake for about 50-60 minutes. The exact time can vary depending on your oven, so it’s important to keep an eye on it. You’ll know it’s done when the top is beautifully golden brown and a wooden skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs, but no wet batter). If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil. This baking stage is where all those lovely aromas will fill your kitchen!
Step 8: Cool & Glaze
Once baked to perfection, carefully remove the loaf pan from the oven. Let the bread cool in the pan for about 10-15 minutes. This resting period is crucial; it allows the bread to set up properly. After that initial cooling, carefully invert the pan onto a wire rack to remove the bread. Let it cool completely before glazing. For the glaze, whisk together the powdered sugar with 2 tablespoons of milk or lemon juice and the vanilla extract (if using). Add more liquid, a teaspoon at a time, until you reach a drizzly, pourable consistency. Once the bread is completely cool, drizzle the glaze generously over the top. It will set up slightly, adding a beautiful finish and an extra touch of sweetness.
Step 9: Slice & Serve
The hardest part is waiting for it to cool completely, especially with that amazing glaze on top! Once it’s cooled, grab a sharp knife and slice into your Big Cheese bread. The slices should be moist, packed with cheese, and absolutely delicious. It’s wonderful served slightly warm, or at room temperature. I love seeing those swirls of cheese peeking out from the slices. This is the moment of truth, and I’m always so proud of how this loaf turns out. It’s a true crowd-pleaser and a recipe I can’t wait for you to try!
What to Serve It With
This Big Cheese bread is so versatile, it’s practically its own meal, but it also plays wonderfully with others. For a delicious breakfast, it’s fantastic on its own with a steaming mug of coffee – the subtle sweetness and savory cheese are the perfect wake-up call. You could also serve small slices alongside scrambled eggs or a simple fruit salad. When it comes to brunch, this bread really shines. Imagine it as part of a beautiful spread with quiches, fresh salads, and maybe some smoked salmon. A little dollop of sour cream or a light herb butter on the side can elevate it even further. For dessert, yes, dessert! It sounds unconventional, but a slice of this slightly warm Big Cheese bread with a drizzle of honey or a dollop of mascarpone cheese is surprisingly decadent and utterly delicious. It’s a lovely counterpoint to a rich meal or a sweet treat on its own. And for those cozy snack times, it’s the ultimate comfort food. Cut into fingers and served with a side of soup or chili, it’s pure bliss. My kids also love it as an after-school snack, just plain or with a little cream cheese. I’ve also served it as a side with grilled chicken or a hearty stew, and it’s always a welcome addition to the plate.
Top Tips for Perfecting Your Big Cheese Bread
I’ve made this Big Cheese recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think really help elevate it from good to absolutely fantastic. First, when it comes to the cheese, remember that fresh is best! Grating your own cheese means you get a better melt and a more vibrant cheese flavor. Pre-shredded cheeses often have cellulose or potato starch to prevent clumping, which can hinder that gooey, melty texture we all crave. So, take those extra few minutes to grate your cheddar and Monterey Jack – it’s worth it! When you’re mixing the batter, my biggest piece of advice is: don’t overmix. Seriously, once the wet and dry ingredients are *just* combined, stop mixing. A few little streaks of flour are fine. Overmixing is the number one culprit for tough quick breads, and we definitely don’t want that here. For the swirl effect, while you can totally just top the batter with cheese, if you do want to swirl, don’t go too crazy. A gentle swirl with a knife or skewer is all you need to create those beautiful marble patterns. You’re not making a tie-dye shirt here; you’re just aiming for lovely pockets of cheese. On the ingredient swap front, I’ve experimented a bit. If you’re out of milk, half-and-half or even sour cream thinned with a little water can work for an even richer bread, though it might bake a bit denser. For the sugar, you could try using half brown sugar and half granulated for a deeper flavor, but I haven’t found a perfect substitute for all the sugar without affecting the texture. When it comes to baking, know your oven! Ovens can run hot or cool, so use a thermometer if you’re unsure. And always do the toothpick test in the center – it’s the most reliable way to check for doneness. If the top is browning too fast, don’t hesitate to loosely cover it with foil for the last 15-20 minutes. For the glaze, consistency is key. If it’s too thick, it won’t drizzle nicely; if it’s too thin, it’ll just run off. Start with the lower amount of liquid and add more only if needed. And don’t be afraid to add a touch of lemon zest to the glaze for a brighter, fresher flavor profile!
Storing and Reheating Tips
Knowing how to properly store and reheat this Big Cheese bread is key to enjoying it at its best, whether it’s a few days after baking or even from frozen. At room temperature, if it’s not too warm in your house, the bread will keep well for about 2-3 days. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container. This prevents it from drying out. For longer storage, the refrigerator is your best friend. Wrapped well, it can last in the fridge for up to a week. I find that the texture is still pretty good after a few days in the fridge, especially if you plan to reheat it. If you think you won’t get through it all within a week, freezing is an excellent option. You can freeze the whole loaf, or slice it first and freeze the slices. Wrap the loaf or slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To reheat, if it’s been at room temperature or in the fridge, a few minutes in a toaster oven or a low oven (around 300°F or 150°C) will bring it back to life beautifully. For frozen slices, you can often toast them directly from frozen, or let them thaw slightly at room temperature before warming. If you’ve glazed the bread, I find it’s best to add the glaze *after* reheating if you’ve stored it in the fridge or freezer. Glazing it before freezing can sometimes make the glaze a little sticky or weepy upon thawing. So, reheat the unglazed loaf or slices, then whip up a fresh glaze or reheat the original glaze gently and drizzle it over the warm bread. This ensures your glaze stays pretty and delicious!
Frequently Asked Questions
Final Thoughts
I truly hope you give this Big Cheese bread recipe a try. It’s one of those recipes that has earned its permanent spot in my heart and on my baking rotation because it’s just so wonderfully foolproof and delicious. It’s that perfect combination of simple ingredients coming together to create something truly special. The aroma that fills your home while it bakes, the beautiful golden crust, and that incredible, cheesy, moist crumb – it’s a sensory experience that brings so much joy. It’s the kind of bread that makes any meal feel a little more festive and comforting. If you love this recipe, you might also enjoy my recipe for Cheddar Herb Biscuits or my Easy Savory Scones – they have that same comforting, flavor-packed vibe. I can’t wait to hear how yours turns out! Please leave a comment below to share your experience, any creative twists you tried, or just to let me know how much you loved it. And if you share a photo on social media, be sure to tag me – I’d love to see your beautiful Big Cheese bread!
Big Cheese recipe
Ingredients
Main Ingredients
- 0.5 cup Cream Cheese softened
- 0.5 cup Ricotta Cheese
- 1 cup Shredded Cheddar Cheese
- 0.5 cup Shredded Monterey Jack Cheese
- 0.25 cup Sour Cream
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 ounces Bacon cooked and crumbled
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
- In a medium bowl, combine the softened cream cheese, ricotta cheese, shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream. Mix until well combined.0.5 cup Cream Cheese
- Stir in the garlic powder, salt, and black pepper.0.5 cup Cream Cheese
- Fold in the crumbled bacon.0.5 cup Cream Cheese
- Spoon the mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until bubbly and lightly browned around the edges.
- Let stand for a few minutes before serving. Serve warm with crackers or bread.
