This Bread Machine Cheese Bread recipe creates an extremely soft, fluffy bread with a chewy texture and cheesy top. This recipe yields a delicious 1.5 pound loaf that can be baked in the bread machine, a loaf pan, or on a baking sheet to create an artisan style loaf. Use cheese bread for toast, dipping into soups, and to make sandwiches.
Bread machine cheese bread is a variation of my traditional white bread recipe and garlic bread recipe.
This recipe creates a fluffy cheese bread inside with a golden brown cheesy crust. Garlic and cheese are a great combination in any recipe (like in this bacon cheddar pull apart bread) and bread machine cheese bread is no exception.
Knead and bake the loaf entirely in your bread machine or let the machine knead it for you but bake it in the oven. I enjoy baking the bread in the oven when I want to shape the loaf. Rather than end up with a large loaf the same shape and size as my breadmaker's pan, I can create a circle or oval that looks like artisan bread from the local bakery.
Not only does this artisan style bread make a delicious dipping bread, it makes a fantastic toast in the morning with hot coffee or tea. It even works as extra tasty bread for your favorite sandwich!
More Ways To Use Cheese Bread
- as an appetizer or dinner bread for holidays, like Easter, Thanksgiving, and Christmas
- to make a meatball parmesan sub
- to make a hot ham and cheese sandwich
- add it to charcuterie boards
- dip it into buffalo chicken dip
- to make a tomato basil mozzarella sandwich
- morning toast spread with avocado
- dip it into warm, homemade tomato sauce when eating spaghetti or white cream sauce when enjoying pasta
- make homemade breadcrumbs for breading fish or chicken
You need a bread machine, plus other tools to make baking, slicing, and storing the bread easier.
- Bread machine: I have this Cuisinart bread machine.
- Bread pan: if you're going to bake the bread in a loaf pan, pullman pans are a wise choice. There are bread pans that come with covers so the bread top stays flat and so you can easily keep it stored right in the pan.
- Bread slicer or bread knife: this Calphalon bread knife is one of the best I've used.
- Bread box: to keep the bread stored in optimal conditions. Laura's Green Kitchen boxes are my favorite!
- Bread bag: I love the look of storing bread in a reusable bag. These are also great for gifting.
Bread machine cheese bread uses standard bread ingredients: olive oil, bread flour, salt, and yeast. Plus 2 key ingredients: shredded cheese and minced garlic.
Cheddar cheese, asiago cheese, mozzarella, monterey jack cheese and parmesan cheese all make a wonderful cheese bread. My favorite way to make this bread is with freshly grated asiago cheese or an artisan cheddar. But use your favorite cheese. The options aren't limited!
My suggestion is to always use freshly shredded cheese, though, for the best flavor and the best melting (on the top).
While this recipe is for a 1.5 pound loaf, I've also included ingredient amounts for a larger 2 pound loaf. The 2 pound loaf must be made using the dough cycle, then baked in the oven- please do not attempt to use the white/basic bread setting when making a 2 pound loaf. It will rise too high, out of the bread maker pan and will eventually collapse.
- 1 cup warm water
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 cups bread flour
- 1 clove garlic
- 1 ¼ teaspoon yeast
- 1 cup shredded cheese (cheddar, asiago, parmesan, mozzarella or your favorite cheese
- 1 ½ cups warm water
- 4 tbsp olive oil
- 1 ½ tsp salt
- 2 tbsp white sugar
- 4 cups bread flour
- 2 garlic cloves, minced
- 2 tsp yeast
- 1 ½ cups shredded cheese
Water should always be warmed to approximately 110 degrees Fahrenheit. Any colder and the yeast will not activate. Any warmer and you risk killing the yeast.
💡 Bread machine bread turning out dense? Make sure: the salt and yeast do not interact when they are added to the bread pan and that you use properly measured bread flour and fresh yeast. Never pack down flour while measuring and never use old yeast.
While you can swap bread flour for all purpose flour or whole wheat flour, it won't produce the same soft chewy bread. For breads that need time to rise, bread flour is the best flour to use. It has a higher amount of protein and gluten, which creates a chewy, airy bread.
When substituting all purpose flour for bread flour, make a 1:1 substitution.
Substituting whole wheat flour is a bit trickier, although easy if you understand a few basic points about baking with whole wheat flour. You can see how to use whole wheat flour here.
To create a browned crust, brush the risen dough with milk, egg, or water before baking. My preference is to use milk for a golden brown, slightly crisp crust and egg for a golden brown and shiny crust.
Instant yeast, active dry yeast, and bread machine yeast are all perfectly fine to use in the bread machine. Instant yeast rises and creates flavor with 1 rise, while active dry yeast takes 2 rises. Since the white bread cycle is programmed for 2 rises, either yeast will work.
Bread machine yeast is basically the same as instant yeast, but is given a different name due to branding. It is a specially formulated instant yeast that's made to rise twice as fast as active dry yeast.
When using the different yeasts, you'll see insignificant, if any, differences in the texture or shape of cheese bread.
Bread machine cheese bread is made in 4 steps, most of them hands off for you!
*If you don't have a Cuisinart machine, make sure to follow your brand's manual for the proper order to add ingredients. Some machines (not many) require proofing the yeast prior to adding it to the pan.
- Add all ingredients in the order listed to the bread maker pan. Reserve ⅓ of the cheese for the top.
- Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, choose the dough setting. Press start and allow the machine to complete its cycle.
Now follow the steps for whether you are baking it in the bread machine or in the oven.
Baking in the Bread Machine: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. When the bread completes it's last rise, gently brush the sides with an egg wash and top with the remaining cheese. Once the bake cycle is complete, remove the pan from the bread maker immediately. Let cool for at least 10 minutes, then carefully remove the bread from the pan. Cool completely before slicing.
Baking in the Oven: Once the dough cycle is complete, remove from the dough from the bread pan. Punch down a few times and form into your desired shape. Set on a parchment-lined baking sheet and cover with a towel. Let rise in a warm place until doubled in size, about 45 minutes. Gently brush the top and sides with an egg wash and top with the remaining cheese. Bake at 350°F for 30-35 minutes, until it reaches an internal temperature of 190°F. Remove from the oven and let cool completely on a wire rack before slicing.
💡 Let bread cool completely before slicing. Put very little pressure on the knife while slicing and focus on a back and forth motion. Always use a serrated knife or a bread slicer.
How To Store
Cheese bread should be stored in an airtight bread bag or bread box. It will keep for 3-4 days when stored properly.
It can be stored in the freezer for about 6 months wrapped tightly in plastic.
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
Bread Machine Cheese Bread
- 1 cup warm water approximately 110°F
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 teaspoon garlic minced
- 3 cups bread flour
- 1 ¼ tsp yeast active, instant or bread machine
- 1 cup shredded cheese cheddar, asiago, parmesan, mozzarella or your favorite cheese
- Add all ingredients in the order listed to the bread maker pan, reserving ¼ cup of cheese for the top. *Check your brand's manual for the correct order to add ingredients if you are not using a Cuisinart bread machine. If it differs, add them in the order that your manual states.
- Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. If baking in the oven, choose the dough setting. Press start and allow machine to run through the cycle, then follow steps below for your preferred method for baking.
- Baking in Machine: At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. When the bread completes it's last rise, gently brush the sides with an egg wash and top with the remaining cheese. Once the bake cycle is complete, remove the pan from the bread maker immediately. Let cool for at least 10 minutes, then carefully remove the bread from the pan. Cool completely before slicing.
- Baking in Oven: Once the dough cycle is complete, remove from the dough from the bread pan. Punch down a few times and form into your desired shape. Set on a parchment-lined baking sheet and cover with a towel. Let rise in a warm place until doubled in size, about 45 minutes. Gently brush the top and sides with an egg wash and top with the remaining cheese. Bake at 350°F for 30-35 minutes, until it reaches an internal temperature of 190°F. Remove from the oven and let cool completely on a wire rack before slicing.
I made this bread and it turned out absolutely huge and delicious. I also like to see swirls of cheese so I think I will add half the cheese a bit later.
This is one of the best breads I've ever made I will be making it again did the dough cycle then baked in oven and it turned out perfect!
I have a larger bread maker. It makes 2, 2.5 and 3lb loafs. Could I make the 2lb recipe in my maker? If I make the 1.5 do I select the 2lb option since there’s no 1.5 option?
Hi Cassie- Yes, you can make the 2 pound loaf in your bread maker. I think you will be fine if you make the 1.5 pound loaf and choose the 2 pound option. There is not a significant difference in the timing, but to make sure you don't overcook it, you could turn the machine off with about 10 minutes of baking time left. If you only plan to make the dough in the bread maker and cook it in the oven, you should also be okay choosing the 2 pound loaf, as the time difference should only give you an extra 10 or so minutes of rising.
I just made this bread today to go with my wife's awesome Lasgne.
I have the Westbend 3 lb machine.
I made the 2 lb recipe with 1 cup grated Asiago and 1/2 cup of blended Edam & Mozzerella. The loaf was huge, really fluffy texture and when straight out of the machine the crust was really crispy. Taste was super cheesy but lacked Garlic flavor.
My biggest problem was it collapsed in the last 15 mins of baking.
Any suggestions? I will bake it again and will try maybe 2 TBSP less water. I will also add my cheese later, it was blended in a little too well.
Ps: I'd love to add a photo..
Hi Cassie, if it collapsed during the last few minutes it likely rose too quickly. Try a little less yeast next time too. Also be careful about touching the loaf once it has started rising. Any small poke could interrupt the building of the gluten that holds the loaf together. Let me know how it turns out with less yeast.
Brian Kevin Stevenson
Wow, this loaf almost came out of my bread machine. Note the cheese you add to the mix actually mixes totally into the dough so you don't get the swirls of cheese like the store bought cheese bread. I am going to try another method to add the cheese later in the dough process. I read about cutting the cheese into little cubes and put in the raisins and seeds compartment. Either that or take the dough out at the end of the cycle, spread out and add the cheese then roll up. All in all this recipe was very tasty and nice fluffy and soft bread. NOTE: Read instructions and don't take out of pan right away, it will deflate! LOL
Can I finish this loaf in a dutch oven after it rises? If so, what temp and time would you suggest? I'm guessing 425 degrees for 20 minutes with the lid on, then15 minutes with the lid off?
Yes! You can 450F for 25-30 minutes covered, then another 15-20 minutes with the lid off.
I made the bread and am planning to bake in my Pullman pan. I weighed it only adding 1100 g in 13 in pan.
How long should it bake?
I would start with 30 minutes. Insert a digital thermometer into the center to check. It will be done at 200 degrees F.
why do you say not to bake the 2lb loaf in the breadmachine? i have made 2lb loafs before w/out a problem.
I bake 2 lb loaves as well, but in my experience and my readers', this recipe does not work well when baked in the machine. It rises high and in a lot of cases, will collapse as it bakes. We've had much more success baking it in the oven. But you can certainly try baking it in the machine, and let me know if it turns out well.
where is my earlier comment? i made your bread & it really is the best bread ever...having made a few different kinds, this is truly the best ...it is delicious without toasting, but i toasted a slice & then buttered it,,,OMG can't wait to make a grilled cheese sammy w/this bread...ty ty ty...
Hi Pookie, I am so glad you are enjoying the cheese bread! All comments must be manually approved before there posted, so you'll see both of your comments now. Make sure to also check out the basic white bread and garlic bread- very similar to this! Thanks again for the feedback. -Kristina
Best bread ever! Holds up for toasting, used sharp cheddar for dough then Mexican blend for topping. Did mix with flour and sugar 1tbs of chia seeds just because. Husband, major bread critic, just munched and munched. Used bread machine. Be sure and put salt in with water and oil so it doesn’t immediately come in contact with yeast.
well, i just started my oster bread machine...i love garlic & i love cheese so i think this recipe will be perfect for me...i added xtra garlic & added some dried herbs. the cheese i used was one of my favorites,' tillamook hickory smoked chedder' & i used xtra...in less than 3 hrs. my bread will be done..can'wait!..
Hello this is more of a question than a comment you have the Cuisinart bread maker we wanted to make artist bread we used the artist flour salt yeast and water and we chose the number seven button for artists bread , after the full cycle are you supposed to bake. ?
the dough was very very wet and we just ended up cooking it in the oven which only made a 3-in tall loaf can you do your cheese bread with the artisan flour. ? we're not sure what we're doing wrong
It sounds like there was not enough flour used if it was very wet. It should form a sticky ball. I would try the recipe again, but add more flour 1 tablespoon at a time until it no longer too wet. The artisan cycle should bake the bread once it's done rising and kneading but you can take it out of the pan and bake it in the oven if you'd prefer. You should be able to use the artisan bread for my cheese bread. Just keep an eye on it for the first 10-15 minutes. If the dough is too wet, add more flour and if the dough is too dry, add a little more liquid.
Just made this and it came out perfectly! I used easy/lazy chopped garlic and put two teaspoons of that in with the olive oil. I put the cheese in (I used parmesan and red Leicester) when the machine beeped during the second knead, along with some basil. The bread rose amazingly, crust is perfect and it tastes delicious!
I'm glad to hear you like it! Thoses cheese choices sound delicious.
Lori Jean Finnila
This is so good!!!
This is SO good. I've made it twice now with different types of cheese, and LET ME JUST SAY that leftovers toasted with butter are basically the best cheesy garlic bread of your life. Thanks for this recipe!
I followed the recipe exactly except for the cheese. My bread maker is in the basement so it’s hard to time the end of the second rise. I used all the cheese instead of reserving 1/3 and baked it in the bread maker. As several reviewers wrote, my bread also rose and then fell in the middle. It was not due to high altitude or high temps. It did taste delicious anyway. Next time, I’ll try to remove the dough after the rising cycles and bake it in the oven
Hi Jeanie- I am glad you thought it was delicious still! Since the large loaves are not acting consistently among different bread machines, I've attempted to recreate the problem in my machine and therefore have revised the recipe slightly. I have changed the main recipe to a 1.5 pound loaf with new instructions and quantities for cooking in the bread maker. I have also altered the ingredients in a 2 pound loaf but do not recommend using the white bread setting and baking it in the bread machine. A 2 pound loaf needs to use the dough cycle and be baked in the oven. I hope this helps you get a better loaf next time!
Your directions aren't clear about the amount of cheese to retain for the top. Is it 1/3 cup or one-third of the entire amount of cheese?
Hi Amy- it's 1/3 of the total amount of cheese. Enjoy!
I just made your recipe in my Cuisinart bread maker & it didn’t turn out 🙁 When I went to take kneading paddle out after 2nd rise cycle the dough was an unformable blob …I stuffed it back into the bread machine & it continued to over-rise.
After putting egg wash & cheese on top, the middle sank in lol. It has completed baking with a hole in the middle….so we’ll see if it’s still edible!
Oh no! It sounds like there was too much liquid, which would be why it seemed bloblike and then collapsed while baking (the egg wash and cheese aren't likely to have caused this). Decrease the amount of water by 1/2 cup. Watch it during the first kneading cycle and if it's too dry, add more water 1/8 cup at a time until it's soft and tacky, but not overly sticky. You can also decrease the yeast by 1/4 tsp. Do you live at sea level or a higher/lower altitude?
The same thing happened to me and nothing to do with it being too wet or my location. The cheese melted and sank almost immediately. So the bread was completely caved in while baking. Just a blob of liquid melted cheese in the core. Next time I’m skipping the cheese until it’s out of the bread machine. The bread on the edges was soft and dry, but lacked flavour in my opinion.
Maria- Since the large loaves are not acting consistently among different bread machines, I've attempted to recreate the problem in my machine and therefore have revised the recipe slightly. I have changed the main recipe to a 1.5 pound loaf with new instructions and quantities for cooking in the bread maker. I have also altered the ingredients in a 2 pound loaf but do not recommend using the white bread setting and baking it in the bread machine. A 2 pound loaf needs to use the dough cycle and be baked in the oven. I hope this helps you get a better loaf next time!
Hi! I just got a bread maker and this is the first one I tried making. I read the directions a million times and (thought I) followed it to a T.
It completely overflowed and then the center fell in pretty dramatically. Any tips to keep that from happening again?
Do you live above sea level? Usually a really big rise and then a sunken top is due to the bread rising too fast and the yeast giving out too much gas too quickly. This can be due to low air pressure at higher altitudes. It can also happen if the dough is too warm when rising. I think you should try again using a little less yeast and see what happens. Go with 1 3/4 tsp and let me know how it turns out.
Hi Kearsten- I am glad you thought it was delicious still! Since the large loaves are not acting consistently among different bread machines, I've attempted to recreate the problem in my machine and therefore have revised the recipe slightly. I have changed the main recipe to a 1.5 pound loaf with new instructions and quantities for cooking in the bread maker. I have also altered the ingredients in a 2 pound loaf but do not recommend using the white bread setting and baking it in the bread machine. A 2 pound loaf needs to use the dough cycle and be baked in the oven. I hope this helps you get a better loaf next time!
Not gonna lie. This is the best bread I have ever made!! Thank you for sharing such an amazing, easy recipe. I enjoy every single bite!
Thank you so much Cari! I'm glad you enjoyed it. Make sure to check out the fluffy white bread and garlic bread next. They both gave way to this recipe!
It's a keeper! Second loaf in a bread maker. Made the 1.5 loaf. I'll try 1# next time for comparison.
I am so glad you liked this cheese bread! Keep enjoying it 🙂
Absolutely delicious! I made it exactly per the recipe. I baked in oven, for 45 minutes though. It was easy and perfect.
That's great!! I am glad you're enjoying it.
The BEST bread ive ever made in my breadmaker. So tasty and unbelievably light and fluffy. Absolutely perfect - would 100% recommend following this recipe!
I could not get over how airy this bread was. We ate way too much of it with our soup tonight, and don't regret anything! Husband says he wants me to make it again and again!
The smaller loaf recipe ingredients are in a different order than the 2lb loaf. Which order should you follow for the smaller loaf (1.5lb)?
Hi Richelle- I switched the order of flour and garlic for each size, so it's in the correct order now. Enjoy!
I baked it in the oven and replaced water with buttermilk. DELICIOUS
Unfortunately your ingredients for the 1lb loaf didn't include the sugar. I didn't look at the 2lb ingredients, and it didn't turn out. Smelled great while it was being made, so I'm making again, and adding 1tbsp of sugar. I thought it weird when I looked at it, but the comments were all good so, I went for it.
Oh gosh, I am so sorry! I just updated the recipe to include the sugar amounts. Thank you so much for letting me know- that's an important ingredient 🙂 1 tbsp of sugar for the 1 lb loaf is correct. Enjoy!
Taste wise... FANTASTIC!
But it fell in the oven.. at about 30 minutes I checked it, touched the top and whoosh it fell.
Oh no! This happens from time to time, and doesn't always have a clear reason. Did you proof for more than 30 minutes outside of the bread machine? Sometimes overproofing can lead to a collapsed loaf. It could also be that the gluten was still very fragile when touched so it fell. But I am glad you thought it was fantastic! Hopefully next time it won't collapse.
This is making me drool!
I am loving the bread machine recipes! I think it is such an under rated kitchen gadget.
Oh wow! This looks so delicious and will be such a hit here! I love making anything homemade. Can't wait to give this a try!
This cheese bread is absolutely delicious! My kids loved it!
Thanks for including the type of bread machine you use. I'm in the market for a new one and have been debating which one. I love having fresh bread in the house and this was amazing!
Bintu | Budget Delicious
This is such a fluffy and delicious bread! You can't beat a fresh loaf.
There is nothing quite like the smell of fresh baked bread, and this cheese bread totally takes the cake! A winning recipe all the way around!