Cheese bread:

Recipe used for testing: Approved recipe

  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1/8 tsp. cayenne pepper
  • ¼ cup cold butter
  • 1 cup shredded sharp cheddar cheese
  • 2 T. shredded Parmesan cheese
  • 1 green onion finely chopped
  • 2 eggs
  • 1 cup milk
  • 3 T. granulated sugar
  1. Preheat oven to 350°F. Grease an 8" x 4" loaf pan.
  2. Whisk dry ingredients in a medium bowl.
  3. Using a pastry cutter or a fork, cut in butter. Stir in cheese and green onion.
  4. In a separate bowl, whisk eggs until foamy. Add milk and sugar.
  5. Add wet ingredients to the dry mixture and stir just until moistened, do not overmix.
  6. Pour into prepared pan and bake 50 minutes or until a toothpick comes out clean.

Conclusion: Cheese bread is allowed as long as the cheese is baked into the bread and the cheese is uniformly shredded, not cubed or curds. Additionally, cheese should be used at a rate of less than 10% of the formula by weight.

Chunks and crumbles of Parmesan cheese
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