Vermont Cheddar Bread aka Easy Cheesy Bread

Yippee!  I found a wonderful cheesy bread to make..and I did make it....and it was super....the crust was...well, crusty and the crumb was soft and cheesy and springy and....just plain delicious!!

I have been using the Artisan Bread in Five Minutes A Day cookbook for a long time, but I have never made it to the middle and that is where this recipe is tucked away!  Of course, I didn't find it first....Katie at Betcha Can't Eat Just One pointed out an Easy Cheesy Bread and I just had to take a look.  Katie is my Secret Recipe Club partner this month.....and what a pleasure it has been....Katie has little ones and it has been a long time since I have done special things for little guys...her Elmo birthday party was fun and the sweets she has posted throughout her blog were oh, so tempting...but, I shall leave those for the little guys this time.

Bring on the bread....cheesy bread....slather on some butter....mmmmm...heaven....

Vermont Cheddar Bread

3 cups of lukewarm water
1 1/2 Tbsp of granulated yeast (2 packages)
1 1/2 Tbsp salt
1 1/2 Tbsp sugar 
6 1/2 cups all-purpose flour
1 cup grated cheddar cheese (I used a Vermont cheddar.)
Mix the first four ingredients in a large lidded (not air-tight) food container. Add the dry ingredients, flour and cheese.  
Mix by hand or wooden not knead...or use a heavy duty stand mixer with a dough hook making certain that all of the flour is incorporated.  You may need to wet your hand with water and mix the dough until there are no dry spots.  Remember that you’re not kneading, just mixing in all of the flour.
Cover with the lid (do not seal) and let rise on the counter for 2 hours or more…you want the dough to rise and fall so it’s flat on the top.  
At this point you can form your bread and bake or you can put the dough in the fridge for up to 7 days, using only as much as you need and saving the rest for later!
Forming and Baking
Dust the surface of your refrigerated dough with flour and cut off a 1 pound piece of dough (the size of a grapefruit)  You can really make this any size you want, you’ll just need to adjust your baking time accordingly.
Dust the piece with more flour, and shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating a quarter turn as you go.  
Place the loaf on a pizza peel that has been sprinkled with corn meal so it can easily be slid onto the baking stone in the hot oven.
Allow the bread to rest for 1 hour (or 40 minutes if you have not refrigerated the dough)  It may not rise very much during the resting period but will expand in the oven.
Twenty minutes prior to baking, set the oven at 450° F.   Have the baking stone on the lowest rack of the oven.  Put an empty pan or broiler tray on any other shelf that won’t interfere with the bread (you’re going to use it to create steam in the oven and give your bread a great crust)
Give the rested dough a liberal dusting of flour and use a serrated knife to make slashes across the top of the bread  about 1/4″ to a 1/2″ deep.
Slide the bread onto the hot baking stone.  Pour 1 cup of hot tap water into the boiler tray or empty hot pan and quickly shut the oven door.  Your oven will not have gotten to temperature but that is okay.
Bake for about 25 minutes or until the crust is browned and the bread feels quite firm.  
Allow to cool before slicing or eating!  


The flavor was amazing...I am certain that the quality of the cheese plays a major part in the yummy!

I must admit that Katie is right...I wasn't able to stop with just one slice!
This is one cookbook that you really need to include in your library.


  1. It looks really great! I want some.

  2. Looks great! I have the book too and have never made it to the middle yet either. Great SRC choice!

  3. Looks awesome and any way to consume more Vermont cheddar is a good way.

  4. that looks amazing. I am starving now. great src recipe

  5. What a beautiful loaf of bread! And the fact that it has cheese in it just makes it stellar! I'm not a great bread maker, but I'm going to have to try this one. Excellent!

  6. Hi Kate,
    I can't wait to taste this amazing Cheddar Bread,it looks so good. Thanks for sharing a fabulous recipe!
    Miz Helen

  7. Your bread looks PERFECT :) Thank you for the kind words! I should make some of this again soon!


  8. Cheese and bread - can it get any more tempting than that pairing? As a confirmed breadaholic I'm ready to try this recipe soon.

  9. Oh my gosh, I totally want some of this with my Italian soup dinner...looks amazing!

  10. Oh I want a slice of this bread! I love bread and for sure would eat way too much of this!!!

  11. I love the bread recipe. I copied it and will make it soon..I love baking home made bread!! Thank for your recipe. Have a nice St. pat's week.

  12. Your bread looks wonderful and the cheese throughout, well yum!

    If you haven't already, I'd love for you to check out my group 'A' SRC entry Loaded Potato Soup.


  13. Tasty! Loving the little pieces of cheese all over. :)

  14. Umm... YUM?! That looks and sounds outstanding. I love the basic 5-min-a-day bread, and this sounds amazing. Great choice!

  15. I have the book and don't get all the way through it enough either! And the bread sounds delicious and looks great!

  16. I want some, now! That looks so good, Kate! I just printed out the recipe, and will leave it for dh, he is the bread baker, and I don't want to steal his fun!
    Did you try any toasted??

  17. That is one beautiful loaf of cheese bread! I could devour the entire loaf all by myself! I love its rustic look!

  18. Drooling... want this for breakfast NOW! Stopping by from SRC Group A... so happy to have found your blog, loving it! <3 Beth

  19. It looks amazing & simple too. I love fresh bread!

  20. This looks so yummy! Great choice. I'm a fellow SRC member, Group D

  21. After a busy week, I am just catching up from Monday... Thanks for stopping by my blog! The cheese bread looks delicious! I have had Katie's blog before and it had too many good things to choose from. Your's look just as tempting. I can't wait to explore! :)


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