Cheddar Cheese Bread

More About This Recipe

• These days, when spring is struggling to poke its way through the rain-filled clouds and sprinkle sunshine over the baby green buds on the ground, sometimes all I can think about are comfort foods. And when it comes to comfort foods, this Cheddar Cheese Bread hits the spot. The name itself exudes no fanciness, no razzmatazz or flair. It is what it is. But this is a bread that shouldn’t be judged by its title. The flavors in this loaf, with multifaceted accents of honey and herbs, override its rudimentary label. It can be prepared simply, with cheese and dough and nothing else. Or it can contain a medley of thyme, marjoram, pimiento and, of course – cheese. I chose the middle road when I first made this recipe, with just thyme, marjoram and a good chunk of mild cheddar, and was pretty darn happy with the results. For those who aren’t big fans of marjoram or pimiento, leave them out, or substitute them with your favorite herbs. For those who aren’t fans of mild cheddar (or just like other cheeses better), use a different kind of moderately flavored cheese, like sharp cheddar or even Parmesan. I’d advise against strong cheeses like blue cheese or even Swiss, though, unless you love cheese so much that no potency of flavor can deter you. This cheese bread – simple and comforting – is the perfect thing to make and serve on a rainy, cold spring day.