This Bread Machine Cheese Bread is the kind of loaf you slice into while it’s still a little too warm because you just can’t wait. The edges bake up golden, the crumb stays soft, and every bite has those melty pockets of cheddar and parmesan that make you go back for “just one more” slice. This easy-to-make loaf smells like a cozy Saturday afternoon and tastes like you are an expert bread maker.
In my kitchen, homemade bread is an almost daily thing. Some days I’m making my classic Bread Machine Sandwich Bread for sandwiches or super-soft garlic bread. Other times I’m making my favorite Tomato Basil Bread.
When I want something that is pure comfort, I go straight for this bread machine recipe for cheese bread.
If you’ve been hunting for a cheese bread recipe that rises beautifully and doesn’t turn gummy or dense, this is it.
I recommend baking this in the oven if you are looking for a bakery-quality loaf. The extra rise and cheese on top take this bread maker cheese bread to a whole new level.
No matter how you cook it, it pairs perfectly with soups, casseroles, and meats. And honestly? It was dinner after a recent dental procedure. If you’ve got a bread machine sitting on your counter, this is the loaf to try next.
Let’s Talk Ingredients
Butter
I melt it before adding. I’ve tried soft butter straight into the pan, and it works, but the texture is better with melted. I don’t love this with olive oil. It loses that buttery flavor that makes this loaf special.
Bread Flour
If you are new to baking bread, you may think that you can substitute all-purpose flour or even whole wheat flour. This isn’t actually the case! Bread flour is higher in protein, and this means it absorbs more liquid than other flours. If you make a substitution, do so at your own risk and understand you are essentially creating your own recipe!
Sharp Cheddar
Use sharp. Trust me. Mild cheddar disappears. I don’t love using pre-shredded if I can avoid it because it doesn’t melt quite as smoothly, but it will work.
Fresh Parmesan
Freshly grated makes a difference. The shelf-stable kind won’t give you the same depth.
Egg (and Optional Topping)
If you’re finishing in the oven, an egg wash gives you shine. Melted butter gives you richness. I’ve tried both, and they both work well.
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Tips & Tricks for Bread Machine Cheese Bread
- Make sure you use room temperature ingredients. I used to skip this step, thinking my bread machine had a warming cycle in the beginning. But my testing has found that it does make a difference. If you are short on time, use your microwave and soak the egg in a bowl of warm tap water.
- Measure flour by weight for a reliable structure. It is always more accurate.
- Add cheese only at the add-in signal. Adding it too early interferes with gluten development. If your machine doesn’t have a beep to let you know when to add the cheese, add it about 35 to 40 minutes after the cycle starts.
- Check the dough texture during the first 5 to 10 minutes of mixing. The dough for a bread machine recipe for cheese bread should form a soft, slightly tacky ball that clears the sides of the pan. Add flour or water 1 teaspoon at a time if needed.
- For oven baking, avoid over-proofing. You should expect a slightly shorter rise than basic bread. Because of the cheese, the dough can collapse if it rises too long before baking. I’ve also had it puff up too high when baking, when I let the last rise go too long. If you are worried about this, but a pan on the lower rack of your oven to avoid the cheese spilling out and creating a mess.
- For oven baking, choose a 9 x 5 bread pan. I’ve also made this in my 9 x 4 pullman style pan (without the lid) which has high sides. This is actually my favorite choice for this loaf, but you have to be careful not to let it overise before baking because cheese will spill out the top. I find that metal releases better than ceramic.
- Cool completely before slicing. (Yes, I know you aren't going to want to wait, but it is important.) As the bread cools, it actually continues to cook. Cutting hot bread machine cheese bread traps steam and creates a gummy crumb.
- If you want to make garlic cheese bread, you can add up to a tablespoon of minced garlic when you add the cheese. This is about three garlic cloves.
Step-by-Step
See the recipe card below for full instructions.
Bread Machine Cheese Bread
Equipment
- Bread Machine
Ingredients
- 114 grams water (½ cup) at room temperature
- 125 grams milk (½ cup) at room temperature
- 1 large egg beaten
- 42 grams unsalted butter (3 tablespoons) melted
- 360 grams bread flour 3 cups
- 2 tablespoons white sugar
- 1 ¼ teaspoons bread machine yeast
- 1 ½ teaspoons salt
- ½ cup grated sharp cheddar
- ½ cup grated or shredded fresh parmesan
For topping - oven baking only
- 1 egg or 2 tablespoons melted butter
- ½ cup shredded cheddar
Instructions
- Place the water, milk, egg, butter, flour, sugar, yeast, and salt in your bread machine.
Bread Machine Baking
- If baking in the bread machine, select the white bread setting and your desired crust color. When the add in beeper goes off, add the cheddar.
- Allow the bread to mix and bake according to the manufacturer’s instructions.
- Carefully remove the bread from the bread machine and allow to cool completely before slicing.
Oven Baking (Preferred Method)
- Select the dough cycle. When the add-in cycle beeps, add the shredded cheddar. Continue to process.
- When the timer is up, remove the dough to a lightly floured pastry mat.
- Form into a loaf, and transfer to a 9 x 5 bread pan. Allow to rise for 35 minutes.
- Preheat the oven to 350°F. Brush the loaf with the butteror egg and sprinkle with the remaining half cup of cheddar cheese.
- Bake for 35 to 40 minutes.
- Let cool for 5 minutes, and then transfer to a baking rack. Cool completely before slicing.
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