If you’re anything like me, you know that freshly baked bread has a kind of magical pull—it fills your kitchen with that warm, comforting aroma and somehow makes any meal feel just a little more special. But let’s be real: sometimes we just don’t have the time (or energy) to deal with yeast, rising times, or complicated techniques. That’s where this no-yeast cheesy bread comes in.

This recipe is my go-to when I want something quick, comforting, and totally crave-worthy. It’s everything you want in a homemade bread—soft on the inside, golden and crispy on the outside, and absolutely loaded with melty cheese and rich flavor. And the best part? You can have it ready in under 30 minutes with no need to wait for dough to rise.

I originally made this cheesy bread on a whim one weeknight when I had some Greek yogurt to use up and a serious craving for something savory. I threw it together using ingredients I already had in my fridge—cheddar, Parmesan, garlic powder—and it turned out way better than I expected. Now it’s a staple in our house, especially when we’re having soups, salads, or even pasta nights. It’s also amazing just on its own, fresh from the oven and brushed with a little melted butter.

Let’s get into how easy it is to make this warm, cheesy masterpiece.

STEP 1: PREHEAT THE OVEN

Start by preheating your oven to 400°F (200°C). You want it nice and hot to help the bread get that gorgeous golden crust. Line a baking sheet with parchment paper, or if you don’t have any on hand, lightly grease it with a little oil or nonstick spray. The bread doesn’t stick much, but the parchment just makes cleanup easier.

STEP 2: MIX THE DOUGH

In a large mixing bowl, combine the following ingredients:

• 2 cups self-rising flour – If you don’t have self-rising flour, don’t worry! You can easily make your own by combining 2 cups of all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt.

• 1 cup plain Greek yogurt – Full-fat works best here because it gives the bread a richer flavor and fluffier texture.

• ½ cup shredded cheddar cheese – Sharp cheddar adds the best punch of flavor, but you can use mild if that’s what you have.

• ½ cup grated Parmesan cheese – This adds a nutty, salty bite that balances the richness of the cheddar.

• ½ teaspoon garlic powder – Totally optional, but I really recommend it if you love a subtle garlic flavor in your bread.

• ¼ teaspoon black pepper – Just a touch to round out the flavor.

Use a spoon or spatula to mix everything together until it forms a shaggy dough. The dough should come together fairly easily and be soft but not too sticky. If it feels a bit dry or crumbly, go ahead and add 1–2 tablespoons of milk—just enough to help it bind. Don’t worry about overmixing; this bread is super forgiving.

I’ve made this dough dozens of times, and every now and then it behaves slightly differently depending on the yogurt or cheese moisture level. So if it seems a bit too dry or too wet, just trust your gut and adjust with a tiny bit more flour or milk. The dough should hold together easily and feel pliable.

STEP 3: SHAPE THE LOAF

Now that your dough is ready, turn it out onto a lightly floured surface. You don’t need to knead it—just gently bring it together and shape it into a rustic round loaf. Aim for a size of about 6 to 7 inches wide and 1½ inches thick.

Place the shaped dough onto your prepared baking sheet. Then, using a sharp knife, score an “X” across the top. This helps the bread bake evenly and gives it that nice, rustic bakery look.

At this point, your kitchen already smells good thanks to that cheesy dough, and you haven’t even put it in the oven yet!

STEP 4: ADD THE CHEESY TOPPING

Before you pop that loaf into the oven, sprinkle the top with:

• ¼ cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

This extra layer of cheese bakes right onto the crust and gives the bread a bubbly, golden top that’s full of flavor. The cheddar melts beautifully while the Parmesan adds a slightly crisp texture and deep, savory notes.

If you like a little extra flair, you can even throw on a pinch of Italian seasoning or a light dusting of garlic powder. Totally optional, but definitely delicious.

STEP 5: BAKE TO PERFECTION

Place your cheesy loaf in the preheated oven (400°F/200°C) and bake for 20 to 25 minutes. You’re looking for a deep golden-brown crust, and the bread should sound slightly hollow when tapped on the bottom—kind of like knocking on a wooden cutting board.

Every oven is a little different, so keep an eye on it around the 20-minute mark. If the top is browning too quickly, you can loosely tent a piece of foil over it for the last few minutes of baking.

Once it’s done, take it out of the oven and immediately brush the top with 1 tablespoon of melted butter. This not only gives the crust a beautiful sheen but also adds that extra rich, buttery flavor we all love. Seriously, don’t skip this step—it’s simple but makes a big difference.

Let it cool for about 5 minutes before slicing. It’ll still be warm and soft on the inside, but letting it sit for just a few minutes helps it slice cleanly without tearing.

STEP 6: SLICE & SERVE

Once your bread has had a few minutes to rest, grab a sharp knife and slice it into wedges or thick rustic slices. If you’re feeling fancy, sprinkle on a little chopped fresh parsley for a pop of color and freshness. That green against the golden cheese just looks so inviting.

This bread is absolute heaven served warm, especially alongside soups, stews, or a crisp green salad. I also love it with pasta—it’s like a shortcut garlic bread with extra personality. And yes, I’ve absolutely eaten it on its own as a snack straight from the cutting board. No judgment here.

VARIATIONS & TIPS FOR SUCCESS

This recipe is super flexible, so feel free to get creative depending on what you have on hand. Here are a few of my favorite twists:

• Swap the cheese: Try mixing in Monterey Jack, mozzarella, or even a spicy pepper jack for a little heat. A combo of sharp cheddar and smoked gouda? Game-changer.

• Add herbs: Mix in a teaspoon of dried oregano, thyme, or Italian seasoning with the dough for a fragrant, herby touch.

• Make it spicy: Add a pinch of red pepper flakes or a finely chopped jalapeño to the dough if you like a bit of heat.

And if you’re wondering how to get the perfect texture every time, here are a few quick tips:

• Don’t overwork the dough. Just mix until it comes together. Overmixing can make the bread a bit dense.

• Use full-fat Greek yogurt. It gives the bread a richer flavor and fluffier interior. Lower-fat versions work, but the texture won’t be quite the same.

• Check your baking powder. If you’re making your own self-rising flour, make sure your baking powder is fresh—old baking powder won’t give you that nice lift.

FREQUENTLY ASKED QUESTIONS

1. Can I make this bread ahead of time?

Yes! This bread is best fresh from the oven, but it reheats well too. You can bake it a few hours ahead of serving and just warm it in the oven at 300°F for 5-10 minutes before serving to bring back the softness and crispy crust.

2. How should I store leftovers?

Store any leftover bread in an airtight container at room temperature for up to 2 days. If you want it to stay fresh longer, wrap it in foil and keep it in the fridge for up to 4 days. Reheat slices in the toaster oven or oven to restore that just-baked texture.

3. Can I freeze this cheesy bread?

Absolutely. Once it’s completely cooled, wrap the bread tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It’ll keep in the freezer for up to 2 months. To reheat, thaw at room temp and then warm in the oven at 300°F until heated through.

4. What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, sour cream or plain regular yogurt will also work. Just make sure it’s not too watery. Full-fat versions are best for flavor and texture.

5. My dough is too sticky or too dry—what should I do?

If your dough is too dry, add 1–2 tablespoons of milk until it comes together. If it’s too sticky, sprinkle in a little extra flour. Doughs like this are pretty forgiving, so adjust as needed to get a soft, pliable texture.

6. Can I add extras like bacon or herbs?

Definitely! Crumbled cooked bacon, chopped green onions, or fresh herbs like rosemary or chives would be amazing in this bread. Just mix them right into the dough with the cheese.

7. What’s the best way to serve this bread?

This bread pairs well with just about everything. Serve it alongside soup, chili, or pasta. It’s also a great addition to a brunch spread with eggs and fruit, or just as a cozy snack with a warm drink.

FINAL THOUGHTS: WHY YOU’LL KEEP COMING BACK TO THIS RECIPE

If you’ve never made bread before, this cheesy no-yeast version is the perfect place to start. It’s quick, doesn’t require any special tools or skills, and delivers big on flavor and texture. Whether you’re whipping it up for a casual weeknight dinner, serving it to guests, or just treating yourself to a slice of something warm and cheesy, it hits all the right notes.

I love how customizable it is—you can swap in different cheeses, stir in extra flavor, or keep it simple and classic. And because it doesn’t rely on yeast or rising time, it’s practically foolproof. Every time I make it, I’m reminded how satisfying it is to pull a golden loaf out of the oven knowing it took less than 30 minutes from start to finish.

So go ahead—make it your own! Try a spicy version with jalapeños, a herby version with rosemary, or even a breakfast twist with crumbled bacon. However you choose to enjoy it, I hope it brings as much comfort and deliciousness to your table as it does to mine.

If you try this recipe, I’d love to hear how it turned out! Let me know what variations you tried or how you served it—this is one of those recipes that gets better every time someone puts their own spin on it.

Happy baking! What’s the first dish you plan to serve this cheesy bread with?

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CHEESY BREAD

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• Author: Mark's Recipe
• Total Time: 35 minutes

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Description

This easy, no-yeast cheesy bread is fluffy, flavorful, and perfect as a side dish or snack. Packed with melty cheddar, nutty Parmesan, and a touch of garlic, it’s finished with a golden crust and buttery finish that’s hard to resist.

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Ingredients

Scale 1x2x3x

For the bread:

• 2 cups self-rising flour (or all-purpose flour + 2 tsp baking powder + 1/2 tsp salt)
• 1 cup plain Greek yogurt (full-fat for best results)
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder (optional but recommended)
• 1/4 tsp black pepper
• 1–2 tbsp milk (only if dough is too dry)

For the topping:

• 1/4 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp melted butter (for brushing)
• Chopped fresh parsley (optional, for garnish)

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Instructions

1️⃣ Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2️⃣ Mix the dough:
In a large bowl, combine flour, yogurt, cheddar, Parmesan, garlic powder, and pepper. Mix until a shaggy dough forms. Add 1–2 tbsp of milk if the dough feels too dry.

3️⃣ Shape the bread:
Turn the dough onto a floured surface and shape it into a rustic round loaf (about 6–7 inches wide). Place on the baking sheet. Score an “X” on top with a knife.

4️⃣ Add toppings:
Sprinkle the top with remaining cheddar and Parmesan cheese.

5️⃣ Bake:
Bake for 20–25 minutes, until golden brown and it sounds hollow when tapped. Brush with melted butter right out of the oven.

6️⃣ Serve:
Cool for 5 minutes. Slice, garnish with parsley if using, and serve warm.

Notes

• Flour Tip: If you don’t have self-rising flour, simply use all-purpose flour and add 2 tsp baking powder plus 1/2 tsp salt. This mimics the leavening effect.
• Cheese Options: Feel free to experiment with different cheeses like mozzarella, gouda, or pepper jack for varied flavor. A mix of cheeses works great too!
• Garlic Flavor: The garlic powder in the dough adds subtle flavor. For stronger garlic notes, mix a little minced garlic into the melted butter for brushing.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 6–8