Cheese bread made in a bread machine is a delicious, aromatic loaf packed with savory flavor and a golden, cheesy crust. It’s the perfect way to enjoy homemade bread with minimal effort, thanks to the convenience of your bread machine. Whether you’re a beginner or an experienced baker, this recipe yields a soft, cheesy crumb and a crisp exterior every time.
Ingredients
- 3 cups (375g) bread flour
- 1 cup (113g) shredded sharp cheddar cheese (plus extra for topping, optional)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 tablespoons (28g) unsalted butter, softened
- 2 tablespoons (25g) sugar
- 1 1/2 teaspoons (9g) salt
- 2 teaspoons (6g) instant or bread machine yeast
- 1/2 teaspoon garlic powder (optional, for extra flavor)
- 1/2 teaspoon dried Italian herbs or parsley (optional)
Instructions
- Add Ingredients in Order: Remove the bread pan from your bread machine. Add warm water, softened butter, and sugar first. Then add bread flour, salt, garlic powder, and herbs. Make a small well in the center of the flour and add the yeast last, keeping it away from the salt and liquids.
- Add Cheese: Sprinkle the shredded cheddar cheese over the flour. Some machines recommend adding cheese with the flour; others have an ‘add-in’ beep. If yours has that feature, wait until it beeps, then add the cheese.
- Select Program: Place the pan back in the machine. Choose the “Basic” or “White Bread” setting. Select the 1.5-pound loaf size and your preferred crust color (medium is recommended for cheese bread). Start the machine.
- Check Dough Consistency: About 7-10 minutes into the kneading cycle, check the dough. It should form a soft, slightly tacky ball. If it’s too sticky, add 1 tablespoon flour at a time; if too dry, add 1 tablespoon water at a time.
- Bake and Cool: Let the machine complete its cycle (usually 3-4 hours). When finished, carefully remove the pan with oven mitts. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack. Cool at least 30 minutes before slicing for best texture.
- Optional Cheese Topping: For a cheesy crust, brush the top of the loaf with melted butter and sprinkle extra shredded cheese over the top about 10 minutes before the baking cycle ends, if your machine allows safe access.
Tips
- Substitutions: Swap cheddar for Monterey Jack, pepper jack, gouda, or Swiss. For a sharper flavor, use aged cheddar or add a tablespoon of grated Parmesan.
- Flour Matters: Bread flour yields the best structure and chew. All-purpose flour can be used in a pinch, but your loaf may be less lofty.
- Prevent Dense Bread: Measure flour by weight or spoon it lightly into your measuring cup and level off. Too much flour makes the loaf dense.
- Salt Placement: Keep salt and yeast separate in the pan to avoid inhibiting yeast activity.
Serving Suggestions
- Serve warm slices alongside soups like tomato basil, broccoli cheddar, or minestrone for a comforting meal.
- Use for grilled cheese or panini sandwiches with extra cheese and deli meats.
- Toast for breakfast and top with a fried egg or avocado.
- Cube and bake for cheesy croutons in salads or casseroles.
- Pair with a charcuterie board for an easy appetizer.
Variations
- Herb Cheese Bread: Add 1 tablespoon chopped fresh chives, rosemary, or thyme to the dough for herbal notes.
- Spicy Cheese Bread: Mix in 1/4 cup diced pickled jalapeños or 1/2 teaspoon red pepper flakes with the cheese.
- Garlic Cheese Bread: Increase garlic powder to 1 teaspoon and add 1 tablespoon roasted garlic cloves, mashed.
- Sun-Dried Tomato Cheese Bread: Add 1/4 cup chopped sun-dried tomatoes (blotted dry) with the cheese.
- Whole Wheat Cheese Bread: Replace up to 1 cup bread flour with white whole wheat flour. Add 1 tablespoon vital wheat gluten to help the loaf rise.
Storage and Reheating
Let the bread cool completely before storing. Wrap tightly in plastic wrap or place in a zip-top bag. Store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (note: refrigeration may dry the bread slightly but helps prevent mold). For best results, freeze tightly wrapped slices for up to 3 months; thaw at room temperature or reheat directly from frozen.
To reheat, warm slices in a toaster or 300°F (150°C) oven for 5-7 minutes. For whole loaves, wrap in foil and bake at 325°F (163°C) for 10-15 minutes until heated through.
Frequently Asked Questions
- Can I use pre-shredded cheese?
Yes, you can use pre-shredded cheese for convenience. However, freshly shredded cheese melts more smoothly and doesn’t contain anti-caking agents, which can sometimes affect texture. Both work well in this recipe. - Why did my bread collapse or sink in the middle?
Bread may collapse if there’s too much liquid, too much yeast, or if the dough rose too quickly and couldn’t support its own weight. Double-check measurements and ensure your yeast is fresh. High humidity can also add moisture; reduce water by 1-2 tablespoons if needed. - Can I make this bread on the dough cycle and bake in the oven?
Absolutely. Use the dough cycle to mix and rise the dough. Shape into a loaf, place in a greased 9×5-inch pan, and let rise until doubled (about 30-45 minutes). Bake at 350°F (177°C) for 30-35 minutes or until golden and cooked through (an instant-read thermometer should read 190°F/88°C). - Is it safe to add cheese at the beginning of the cycle?
Most bread machines can handle cheese added at the start, but large chunks may interfere with kneading. Shred cheese finely for even distribution. If your machine has an add-in beep, use it for best results. - Can I double the recipe?
Most bread machines have a maximum capacity of 1.5 to 2 pounds. Doubling the recipe may exceed your machine’s limits and cause overflow. Always check your manual for capacity before increasing batch size. - Why is my cheese bread dough sticky?
Cheese adds moisture to the dough, which can make it stickier than regular white bread. This is normal, but if the dough is excessively wet, add flour a tablespoon at a time during the first knead. The dough should be soft but pull away from the sides of the pan.
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