This bread machine cheese bread doesn’t have an overpowering cheesy flavor, but it’s delicious—soft with a slight chew and sturdy enough for sandwiches.
Last Updated on February 23, 2025 – Originally Posted March 1, 2015
I really enjoy this bread machine cheese bread. The crumb is tender but slightly chewy, making it ideal for sandwiches. The shredded cheddar gives the loaf a warm, slightly orange hue, though the finished loaf doesn’t taste strongly of cheese.
Even if it’s not as “cheesy” as you might expect, this recipe is worth making for three reasons:
- It produces a very pleasant loaf with good texture.
- It’s a practical way to use extra shredded cheese.
- If you prefer a bolder flavor, you could swap the cheddar for a stronger cheese such as pepper jack or an aged artisan cheddar and get a different result.
If you try a different cheese, I’d love to hear how it turns out.
Sharp Cheddar Cheese
Sharp cheddar is a favorite in our kitchen. It costs more than mild cheddar because it’s aged longer, which concentrates flavor. Mild cheddar is typically aged 2–3 months, while sharp cheddar is aged 6 months to a year or longer. The longer aging gives sharp cheddar a more pronounced tang and depth.
Try a cheese-and-onion bread if you want a more pronounced savory loaf—the aroma while baking is wonderful and it’s excellent for chicken or turkey sandwiches.
Making Bread Machine Cheese Bread
This recipe is written for a two-pound bread machine using the basic setting with a medium crust.
Follow your bread machine manufacturer’s guidance for ingredient order. On my Zojirushi Virtuoso, I add liquids first. Many machines have an add-beep for mix-ins like cheese; I’ve had inconsistent results adding cheese at the beep, so I add the cheese at the start.
About five to ten minutes into the kneading cycle, open the lid and check the dough. It should form a smooth, round ball. If the dough seems dry, add liquid a teaspoon at a time until it comes together. If it’s too wet, add flour a tablespoon at a time. Often no adjustment is necessary, but several bakers have reported needing slightly more water, so don’t skip this check.
My dough required no adjustment, but check yours early in the knead.
When baking completes, remove the loaf from the pan, allow it to cool briefly, then slice and enjoy.
Bread Machine Cheese Bread Ingredients
This ingredient list is for a two-pound bread machine. Use the basic setting and medium crust.
- 3/4 cup milk (about 177 ml)
- 1/2 cup water (about 118 ml)
- 1 large egg, beaten
- 4 cups bread flour (about 500 g)
- 1 2/3 cups shredded cheddar cheese (about 188 g)
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 1/4 teaspoons active dry yeast
Metric equivalents are provided where helpful; nutrition information is listed below.
Bread Machine Cheese Bread
Ingredients
- 3/4 cups milk (177 ml)
- 1/2 cups water (118 ml)
- 1 egg, beaten
- 4 cups bread flour (500 g)
- 1 2/3 cups shredded cheddar cheese (188 g)
- 3 Tablespoons sugar
- 1 teaspoon salt
- 1 1/4 teaspoons active dry yeast
Instructions
- Use the basic setting and medium crust on a two-pound machine.
- Follow your bread machine’s order of ingredients. On my machine I add the liquids first, then dry ingredients and yeast.
- Start the basic cycle. After five to ten minutes of kneading, open the lid and check the dough. It should be a smooth, round ball.
- If the dough looks too dry, add liquid a teaspoon at a time. If it’s too wet, add flour a tablespoon at a time. Most of the time the listed amounts work, but adjusting early prevents problems later.
Notes
This recipe was developed for a two-pound bread machine using the basic cycle.
Measurements are given in US customary units; metric conversions are included where helpful. Nutritional values are estimates provided for guidance only.
Nutrition
|
Calories: 207 kcal
| Carbohydrates: 30 g
| Protein: 8 g
| Fat: 6 g
All information is provided for informational purposes only. Nutritional figures are estimates and should be used as a guideline.