1. Preheat your oven to 375°F (190°C). Position a rack in the middle and place your clean Dutch oven (with lid) inside to heat up while you prepare the dough.
2. In a large bowl, whisk together the flour, salt, sugar, and baking powder until evenly combined. This is where the magic begins—dry ingredients set the foundation, just like Mama Lou always said.
3. Stir in the shredded cheddar cheese, making sure it’s well distributed. This step reminds me of the afternoons spent with Ouma, both of us sneaking cheese shreds before the bread hit the oven.
4. Pour in the milk and melted butter, stirring gently with a wooden spoon or your hand until the dough comes together. It will be sticky but manageable. Resist the urge to overmix; a little imperfection is what makes the bread tender.
5. Carefully remove the hot Dutch oven from the oven (use oven mitts!) and grease it lightly with butter or oil to prevent sticking.
6. Transfer the dough into the Dutch oven, smoothing the top with a spatula or wet hand. Don’t worry about shaping it perfectly; rustic is beautiful here.
7. Cover with the lid and bake for 35 minutes. After 35 minutes, remove the lid and bake for an additional 10-15 minutes, until the crust is deeply golden and crisp.
8. Remove the bread from the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing. This resting time lets the crumb set and the cheese finish melting inside.

Mama Lou always reminded me, “Good bread needs patience.” I’ve learned that the wait is always worth it—there’s no rush when you bake with love and intention. When I bake this bread with Ouma, we take turns kneading and laughing about how cheesy the kitchen gets. It’s those moments that make this recipe so dear to me.