This Cheddar Cheese Quick Bread is a favorite of the “lazy and hungry” because it doesn’t use yeast, so there’s no kneading or proofing. The baking powder does the work, and the end result is a moist, heavy, flavorful bread that’s more like a savory cookie.

Ingredients (for a regular loaf pan)
3 cups (approx. 380 g) of fine flour
1 tablespoon of baking powder
1 teaspoon of salt
1/2 teaspoon of garlic powder (optional, but recommended)
2 cups (approx. 200 g) of grated cheddar cheese (preferably mature, full-flavored)
1 cup of milk (or natural yogurt for an even juicier texture)
2 eggs
100 g of melted butter
Step-by-step preparation

Preparation: Preheat the oven to 180°C and butter a loaf pan.
Dry base: Mix the flour, baking powder, salt and garlic powder in a bowl. Stir in most of the grated cheddar cheese (leave a little on top).
Wet base: In another bowl, lightly beat the eggs, stir in the milk and melted butter.
Assembly: Pour the wet ingredients into the dry ones. Mix with a wooden spoon just enough to just blend the flour. Don’t overwork it, or the dough will be tough!
Baking: Spoon the mixture into the pan, sprinkle the remaining cheese on top. Bake for 45-55 minutes. Test with a toothpick: if the inside is no longer sticky, it’s done.
Tips for a more distinctive flavor

Mint and spicy oil: As we discussed earlier, the combination of mint and oil (or butter) can do special things. Try spreading a little mint-garlic oil on warm slices of bread when serving. The coolness of the mint and the fatty, ripe flavor of the cheddar harmonize surprisingly well.
Variations: If you like it spicy, you can also add a little chopped jalapeño pepper to the dough.
A little kitchen rule
Before you immerse yourself in the aroma of cheese bread:

Safety: If you followed the recipe on your phone and charged it in the meantime, don’t forget to unplug the charger from the socket after you remove the device!
Resting: Wait for the bread to cool in the mold for at least 10-15 minutes, otherwise the hot cheese may fall apart when slicing.
Would you like me to recommend a quick homemade dip to go with it?