J. L.Hudson's Cheese Bread

J.L. Hudson’s cheese bread is a piece of Midwest culinary nostalgia. Hudson’s was the legendary Detroit department store (famous for its basement bakery), and this loaf replicates the cheese bread generations of shoppers remember. The secret is the sheer volume of extra-sharp cheddar, 5½ cups grated into a rich egg-enriched yeast dough.

The bread machine does all the heavy work, mixing and proofing a dough that would be a pain to knead by hand because of the sheer cheese load. What comes out is a golden, cheese-freckled loaf with deep savory notes and a tender, slightly springy crumb that makes unreal grilled cheese, French toast, or just-toasted-with-butter breakfast.

It’s the kind of recipe old-timers passed around on index cards, and the reason 27+ reviewers have rated this over the years.

Pro Tips

• Use the sharpest cheddar you can find, aged 2+ years. Mild cheddar disappears into the loaf and you miss the whole point.
• Add ingredients in your machine’s specified order, typically wet first, flour on top, yeast in a small well so it doesn’t touch the liquid immediately.
• Use the basic or whole wheat cycle, not rapid, this dough is dense and needs the full proof.
• Let the loaf cool on a rack for 30 minutes before slicing. Cutting into hot cheese bread drags the cheese and the structure is still setting.
• Store tightly wrapped, the high moisture from cheese and eggs means it molds faster than plain bread.

Variations

• Add 2 tablespoons of minced fresh chives or scallions for a more savory, onion-laced loaf.
• Swap some cheddar for Gruyère or Parmesan for nuttier depth.
• Add ½ teaspoon of cayenne or a tablespoon of Dijon mustard for mellow heat.
• Brush the top with an egg wash before the final rise for extra golden color.