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.
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 instant yeast or bread machine yeast
- 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.
- 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.
Beth says
Very easy to make. The taste is lovely. I shaped into an artisan-style loaf & cooked it for 34 minutes.
When it came out of the oven I waited for about 10 minutes to cool. When I sliced into the loaf the top portion of the ball collapsed. It was full of air.
Any suggestions for next time?
Kristina Tipps says
Hi Beth- next time use 1/4 tsp less yeast. It may need a shorter second proof. It sounds like it rose either too much or too fast. I recommend first trying with less yeast and if it still is full of air, give it a shorter second rise. Let me know how it turns out!
Jean Beech says
About to make it soon. Can I use freeze-dried roasted garlic? How much should I use? I was also wondering about a pinch or so of dried minced onions.
Kristina Tipps says
Yes you can use roasted garlic- I actually like bread better with roasted garlic than fresh! You can use as much as you'd like- even up to a whole bulb if you love garlic. If you'd like to make a 1:1 swap, use 1 teaspoon or about 4 cloves. A bit of dried minced onions sounds delicious too. I would do 1/2 teaspoon to taste, so the bread has a bit of the flavor. Enjoy!
Stephanie says
I’m assuming if you make this with 2 and a quarter teaspoons of yeast instead of the 1 and a half this recipe states it would be great. Otherwise it does not rise. I’m not sure how there are so many good reviews of this with people following the 1 and a half teaspoons of yeast. Definitely don’t waste your time unless you use the normal amount of yeast.
Bente says
Made this today and it’s excellent. This recipe is a keeper.
Jessica Russian says
Made the 2 lb loaf. It actually made two good sized round loaves. Was so soft and fluffy. I also recommend cheddar and Asiago combination as mentioned. Used my bread machine for the dough and baked in oven on cookie sheet with parchment paper. Turned out perfect. I also added fresh chopped rosemary which was a great addition. Highly recommend.
Jessica Russian says
Made the 2 lb loaf. It actually made two good sized round loaves. Was so soft and fluffy. I also recommend cheddar and Asiago combination as mentioned. Used my bread machine for the dough and baked in oven on cookie sheet with parchment paper. Turned out perfect. I also added fresh chopped rosemary which was a great addition. Highly recommend.
Coleen Balch says
Prepped in the bread machine with New York cheddar, then punched down, turned into rolls, rose a little while, brushed with milk, topped with shaved parm, and oven-baked. Served for guests and had nothing leftover. Yummy. Will keep in the recipes collection and check back for more recipes.
michelle cobb says
WOW!! I am still a "newb" to home bread baking, but I have to say that this is so far one of my favorite recipes. (Don't you hate this part...) I made it pretty much per instructions only I added a dash-ish of a quality Italian Seasoning Blend and I had a nice Med Cheddar. I didn't have bread flour, so I used AP instead and I baked it in the bread machine. I really appreciated that it was a bit "smaller" of a loaf. It had a beautiful crusty crust but still a nice chew yet tender inside. My family also loved it. I brushed it with a nice olive oil when it came out. Seriously, a really nice bread with our pasta dinner!!