Ingredients
Method
Make the Bread
- Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Add the shredded cheddar, egg, milk, and 4 tablespoons of melted butter. Stir with a spatula just until the batter comes together; it will be thick.
- Spoon the batter into the prepared pan and spread it evenly.
- Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- While the bread bakes, prepare the topping: In a small bowl, combine the remaining 4 tablespoons melted butter with garlic powder, onion powder, and dried parsley. Warm briefly if needed to keep liquid.
- As soon as the bread comes out of the oven, pour the garlic butter mixture evenly over the hot loaf. Let it rest in the pan for 10 minutes, then turn out onto a wire rack. Cool slightly before slicing.
Nutrition
Notes
For the best texture, use freshly grated cheddar from a block; pre-shredded cheese contains anti-caking agents that can make the bread less tender. You can substitute whole milk with 2% or even buttermilk for extra tang. This loaf keeps well at room temperature for up to 2 days, tightly wrapped. To reheat, pop slices in a 300°F oven for 5 minutes or microwave briefly. Avoid overmixing the batter or the bread will be tough. Serve warm alongside clam chowder, tomato soup, or a simple green salad.