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.
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 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! 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 clove garlic
- 1 ½ teaspoon yeast
- 1 cup shredded cheese (cheddar, asiago, parmesan, mozzarella or your favorite cheese
2 LB
- 1 ¾ cups warm water
- 4 tbsp olive oil
- 1 ½ tsp salt
- 2 tbsp white sugar
- 4 cups bread flour
- 2 garlic cloves, minced
- 2 ¼ 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.
Chef's Tip
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.
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.
Step-By-Step Directions
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.
Chef's Tip
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.
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.
Recipe
Bread Machine Cheese Bread
Ingredients
- 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 tsp yeast active, instant or bread machine
- 1 ¼ cups shredded cheese cheddar, asiago, parmesan, mozzarella or your favorite cheese
- 1 teaspoon garlic minced
Instructions
- Add all ingredients except for minced garlic and shredded cheese in the order listed to the bread maker pan. *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. 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.
Dianne Sonier says
Thank you for posting this bread as it is so delicious 😋, dangerously delicious. I also use a pizza dough recipe also great.
Kristina Tipps says
I am glad you like it!
Lynn Rimarcik says
Do I need to use bread flour or can I use all purpose
Kristina Tipps says
Bread flour will give you a softer, lighter loaf but all purpose flour works well too!
Donna says
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.
Elaine Mcintyre says
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!
Cassie Darby says
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?
Kristina says
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.
Tony says
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..
Kristina says
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 says
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
Alicia says
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?
Kristina says
Yes! You can 450F for 25-30 minutes covered, then another 15-20 minutes with the lid off.
Clover says
I'd like to make this for Christmas weekend. I would like to use a Dutch oven as well. The Dutch oven is rather large. I hope that will not cause any issue. Can you tell me if you set it to rest right in the Dutch oven (rather than the baking sheet you mention in the oven baking method) and do you give it any relief cuts? If yes, before, or after the egg wash and cheese are placed on top?
Kristina Tipps says
Hi Clover, You can let it rest in the dutch oven even if it's a large one. Cut slices in the top before letting it rest. After it's done resting, brush carefully with the egg wash and sprinkle with cheese right before baking.
Beth says
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?
Kristina says
I would start with 30 minutes. Insert a digital thermometer into the center to check. It will be done at 200 degrees F.