Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cheddar Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 loaf Buttermilk gives this cheesy quick bread a subtle tang and keeps it nice and moist. Serve with plenty of butter. Martha made this recipe on "Martha Bakes" episode 713. Ingredients 4 tablespoons unsalted butter, melted and cooled, plus more for pan 2 ½ cups unbleached all-purpose flour, plus more for pan 1 ½ teaspoons baking powder 1 teaspoon kosher salt ½ teaspoon baking soda 7 ounces sharp cheddar cheese, grated 2 large eggs, room temperature 1 cup buttermilk, room temperature Directions Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside. Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack. Yossy Arefi Rate it Print