Cheddar bread made in a bread machine is the perfect way to enjoy a warm, cheesy loaf with minimal effort. This recipe combines the convenience of a bread maker with the irresistible flavor of sharp cheddar, yielding a tender, golden loaf that’s perfect for sandwiches, toast, or simply enjoying with butter. Whether you’re a bread machine novice or an experienced baker, this cheddar bread is sure to become a household favorite.
Ingredients
- 1 cup (240 ml) warm water (about 110°F/43°C)
- 2 tablespoons (28 g) unsalted butter, softened
- 2 tablespoons (25 g) granulated sugar
- 1 1/2 teaspoons (8 g) salt
- 3 cups (375 g) bread flour
- 2 teaspoons (7 g) instant or bread machine yeast
- 1 1/2 cups (150 g) shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried mustard powder (optional)
Instructions
- Add the ingredients to your bread machine pan in the order recommended by your manufacturer. For most machines, add the warm water first, followed by the butter, sugar, and salt. Then add the bread flour, making a small well in the flour for the yeast. Sprinkle the yeast into the well, making sure it doesn’t touch the liquid.
- Add 1 cup (100 g) of the shredded cheddar cheese. Reserve the remaining 1/2 cup for later. If you’re using garlic powder and mustard powder, add them now.
- Select the Basic or White Bread cycle (with a medium crust setting, if your machine allows) and start the machine.
- When the machine signals for mix-ins (usually after the first knead), add the remaining 1/2 cup cheddar cheese. If your machine doesn’t have a mix-in signal, add all the cheese at the beginning, but be aware that some may dissolve into the dough rather than create cheesy pockets.
- Allow the bread machine to complete its cycle. When done, carefully remove the pan using oven mitts and let it cool for 5 minutes. Then turn the loaf out onto a wire rack to cool completely before slicing.
Tips
- Cheese selection: Use sharp or extra-sharp cheddar for the best flavor. Pre-shredded cheese is convenient, but shredding your own from a block yields a softer melt and better texture.
- Flour matters: Bread flour produces a chewier, higher loaf. All-purpose flour can be used in a pinch, but the structure may be slightly softer.
- Mix-in timing: If your bread machine doesn’t have a mix-in beeper, add all the cheese at the beginning. For distinct cheesy pockets, try pausing the cycle after the first knead and kneading in the extra cheese by hand.
- Salt control: If your cheese is particularly salty, you may wish to reduce the added salt to 1 teaspoon.
Serving Suggestions
This cheddar bread is delicious fresh from the machine, sliced thick and served warm with butter. It also makes fantastic toast, adding a savory twist to breakfast or brunch. Try it as the base for grilled cheese sandwiches, or alongside tomato soup for a comforting meal. For a party appetizer, cube the bread and serve with a fondue or cheese dip. It pairs especially well with hearty soups, chili, or sliced for sandwiches with ham or turkey.
Variations
- Jalapeño Cheddar Bread: Add 2 tablespoons of finely diced pickled jalapeños for a spicy kick.
- Herb Cheddar Bread: Stir in 1 tablespoon of finely chopped fresh chives, parsley, or dill for extra flavor.
- Cheddar and Bacon Bread: Add 1/3 cup cooked and crumbled bacon bits along with the cheese.
- Multigrain Cheddar Bread: Replace 1 cup of bread flour with whole wheat flour, and add 2 tablespoons of rolled oats for a heartier loaf.
Storage and Reheating
Allow the bread to cool completely before storing. Wrap the loaf tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 3 days. For longer storage, slice the bread and freeze in a freezer-safe bag for up to 2 months. To reheat, toast slices individually or warm a whole (unsliced) loaf, wrapped in foil, in a 325°F (165°C) oven for 10-15 minutes. Avoid refrigerating bread, as it can dry out and become stale more quickly.
Frequently Asked Questions
- Can I use pre-shredded cheese?
Yes, pre-shredded cheese is convenient and works well in this recipe. However, shredding your own cheese from a block will generally melt better and give a slightly creamier texture, since pre-shredded cheese often contains anti-caking agents that can affect meltiness. - What if I don’t have bread flour?
You can substitute all-purpose flour in equal measure. The loaf may be a bit less chewy and structured but will still be delicious. If possible, add 1 tablespoon of vital wheat gluten to mimic bread flour’s protein content. - Why did my bread collapse or sink in the middle?
This can be caused by too much liquid, too much yeast, or over-rising (especially if your kitchen is warm). Double-check your measurements, and reduce the yeast slightly if your loaf consistently sinks. Ensure you’re not using rapid-rise or quick yeast unless your machine calls for it. - Can I make this recipe on the dough cycle and bake it in the oven?
Absolutely! Let the bread machine knead and rise the dough using the Dough cycle. When it’s finished, shape the dough and place it in a greased loaf pan. Let it rise for 30-45 minutes, then bake at 350°F (175°C) for 30-35 minutes, or until golden and cooked through. - How do I prevent the cheese from sticking to the bread pan?
Spray the bread pan lightly with nonstick cooking spray before adding ingredients. Most bread machines have nonstick pans, but this extra step can help if you notice sticking, especially with recipes that include cheese. - Is it safe to double the recipe?
Most bread machines are designed for one standard loaf (1.5 to 2 pounds). Overfilling can cause dough to overflow or bake unevenly. Check your machine’s manual for capacity before doubling. If you need more bread, it’s best to make two separate loaves.
With its cheesy aroma and tender crumb, this cheddar bread recipe is a sure hit for any bread machine owner. Feel free to experiment with add-ins and enjoy a loaf that’s as versatile as it is flavorful!
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