Bread Machine Cheese Bread

A golden-brown loaf of bread on a wooden board with a knife nearby, shredded cheese in a bowl, and a stick of butter in the background.

Bread Machine Cheese Bread

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.

Course bread

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 214kcal

Author Wendy Polisi

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.

Notes

Store tightly wrapped at room temperature up to 3 days. For longer storage, slice and place in the freezer for up to three months. Reheat slices briefly to restore texture in any cheese bread machine recipe.

Nutrition