Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 4 Ratings

Everyone will be fighting over the last bite of this unique Accordion Cheese Bread recipe at your next party or potluck. Use this method to learn how to make cheese bread that includes layer upon layer of cheddar goodness.

Source: Better Homes and Gardens


Recipe Summary

45 mins
1 hr 30 mins
40 mins
2 hrs 55 mins
2 loaves (8 servings each)


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine the milk, butter, sugar, and salt. Heat over low heat until warm (105°F to 115°F). Remove from heat. Stir in yeast until dissolved. In a large mixing bowl lightly beat the egg with a fork. Add the milk mixture and 1 1/2 cups of the flour. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly.

  • Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from the sides of the bowl (dough will be slightly sticky). Transfer dough to a lightly greased large bowl. Cover; let rise in a warm place until nearly double in size (1 to 1 1/2 hours).

  • Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch foil loaf pans. In a small bowl stir together the melted butter, mustard, and hot pepper sauce.

  • On a lightly floured surface, roll one dough half into a 20x12-inch rectangle. Brush with half of the butter mixture. Sprinkle evenly with half of the cheese and onions. Cut the dough crosswise into 6 equal strips. Stack the strips. Cut the stacked strips crosswise into 6 equal pieces. Arrange the stacked pieces next to each other, cut sides up, in a loaf pan.* Repeat with remaining dough, butter mixture, cheese, and onions. Sprinkle any spilled cheese and onions on top and drizzle with any remaining butter mixture. Cover; let rise in a warm place for 30 minutes.

  • Preheat oven to 350°F. Bake for 40 minutes, covering loaves with foil the last 15 minutes of baking to prevent overbrowning. Cool in pans on a wire rack. Wrap loaves in pans. Attach directions for reheating loaves.


Prepare as directed through Step 2. Cover and refrigerate dough overnight. Continue as directed.


To easily transfer stacked dough into the pan, hold the pan tipped up on its short side and use a spatula to transfer the dough squares.


Cover loaf with foil. Place in a 350°F oven about 30 minutes or until heated through. Remove from pan and pull bread apart to serve.

Nutrition Facts

236 calories; fat 10g; cholesterol 38mg; saturated fat 6g; carbohydrates 30g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 5g; protein 6g; vitamin a 340.1IU; vitamin c 0.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; folate 76.6mcg; vitamin b12 0.2mcg; sodium 288mg; potassium 88mg; calcium 80.8mg; iron 1.6mg.