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.
New to the bread machine? Check out my complete guide to using a bread maker, and first time bread machine user's will also find my first time user's quick guide helpful. I've rounded up my top 10 cheese bread recipes here, if you'd like more recipes for savory cheesy breads!
Table Of Contents
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 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! Spread roasted garlic or roasted tomatoes on a warm slice of cheese bread and you've gotta delicious snack.
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
Equipment Needed
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.
Ingredients
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.
1.5 LB
- 1 ¼ cups warm water
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 cups bread flour
- 1 ½ teaspoon yeast
- 1 ¼ cups shredded cheese (cheddar, asiago, parmesan, mozzarella or your favorite cheese
- 1 clove garlic
2 LB
- 1 ¾ cups warm water
- 4 tbsp olive oil
- 1 ½ tsp salt
- 2 tbsp white sugar
- 4 cups bread flour
- 2 ¼ tsp yeast
- 1 ½ cups shredded cheese
- 2 garlic cloves, minced
Instructions
Bread machine cheese bread is made in 4 steps, most of them hands off for you!
- Add all ingredients except for minced garlic and shredded cheese in the order listed to the bread maker pan.
- Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. When the mix-in chime signals, add 1 cup of the shredded cheese and minced garlic. If baking in the oven, choose the dough setting. Press start and allow machine to run through the cycle, adding 1 cup of shredded cheese and minced garlic when the mix-in chime signals, then follow steps below for your preferred method for baking.
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 ¼ cup of 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.
Kristina's Tips
- 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.
- 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.
- 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.
Recipe FAQs
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.
Enjoy!
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.
Bread Machine Cheese Bread
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
- bread knife
- bread storage bags
- wire cooling rack
- 1 ¼ cups warm water (approximately 110°F)
- 2 tablespoon extra virgin olive oil
- 3 cups bread flour
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon vital wheat gluten (optional)
- 1 ½ teaspoon instant yeast (or bread machine yeast)
- 1 ¼ cups shredded cheese (cheddar, asiago, parmesan, mozzarella or your favorite cheese)
- 1 teaspoon garlic (minced)
Add all ingredients except for minced garlic and shredded cheese in the order listed to the bread maker pan.
Select the basic/white bread setting. Choose the 1.5 lb loaf size and your preferred crust color. When the mix-in chime signals, add 1 cup of the shredded cheese and minced garlic. If baking in the oven, choose the dough setting. Press start and allow machine to run through the cycle, adding 1 cup of shredded cheese and minced garlic when the mix-in chime signals, 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 ¼ cup of 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.
This recipe yields a 1.5 pound loaf that can be cut into approximately 12 slices.
Tip 1: I prefer baking cheese bread in the oven as opposed to in the bread maker. This allows you to shape it into an artisan-style loaf and it's easier to add the cheese topping when it's oven baked.
Tip 2: Any type of shredded cheese can be used, so use your favorite for a flavor you'll love the most! You can also add more minced garlic for a garlic cheesy bread.
POOKIE says
why do you say not to bake the 2lb loaf in the breadmachine? i have made 2lb loafs before w/out a problem.
Kristina says
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.
POOKIE says
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...
Kristina says
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
Bonnie says
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.
Cindy says
This bread is so good! Great flavor and fluffiness. Definitely one of the best I've ever made!!
Kristina Tipps says
Hi Cindy, I am so glad you love it! This is one of my favorites 🙂
POOKIE says
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!..
Susan says
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
Kristina says
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.
Eric says
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!
Kristina says
I'm glad to hear you like it! Thoses cheese choices sound delicious.
Lori Jean Finnila says
This is so good!!!
Lindsay Howerton-Hastings says
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!
Jeanie says
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
Kristina says
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!