Last winter, I fell in love with the recipe for Zesty Cheddar Bread from Betty Crocker's "The Big Book of Bread."
The recipe is perfect for winter soups, and it is so easy and so successful that it just makes sense to try making it with other cheeses.
So far, I've baked it with Monterey Jack and Parmesan cheeses, substituting canned green chilis, which I usually have on hand, for the canned chipotle chiles in adobo sauce used in the original recipe. I use a whole 4-ounce can of green chiles in the recipe. They are pretty mild, with only the slightest kick, and the green specks are attractive in the loaf.