Here’s the thing about this bread machine cheese bread recipe, it doesn’t actually taste like cheese. BUT it is very good and you won’t regret making it. The texture is soft and slightly chewy. This is a great bread for sandwiches.

Last Updated on February 23, 2025 – Originally Posted March 1, 2015

I really like this bread machine cheese bread. It has a soft, slightly chewy texture. It’s sturdy enough to use for sandwiches. The cheese gives it a slightly orange color.

But here’s the thing, I don’t think the bread tastes like cheese. You’d think that “cheese bread” should taste like cheese.  Nope.  I almost didn’t share the recipe for that reason. However, the recipe has three things going for it:

• The bread really is good. OK, it’s not cheesy, but it’s very nice.
• This would be a good use for extra cheese.
• I used sharp cheddar in this recipe. It’s possible that if you used a different type of cheese, maybe a spicy pepper jack, that you’d have a different result.

If anyone tries this and uses a different type of cheese, I’d be interested to hear about your results.

Sharp Cheddar Cheese

We love sharp cheddar cheese.  However, we’ve noticed that it’s much more expensive than regular cheddar.  Why?  It’s aged longer.

Sharp cheddar cheese is aged longer than mild cheddar.  That’s the only difference between sharp and mild cheddar cheese.  

Mild cheddar cheese is aged 2 to 3 months.  Sharp cheddar can be aged anywhere from 6 months to a year.  I’ve even heard of some really sharp cheddar cheese being aged for two years or more.

Making Bread Machine Cheese Bread

Note that this recipe is for a two-pound bread machine using the basic setting. I also selected medium crust.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.  With my machine, a Zojirushi Virtuoso Breadmaker, I add the liquid first.

Strictly speaking, I suppose I should have added the cheese at the add beep. But I haven’t had good results with that in the past. So I put the cheese in at the start.

Check on the dough after five or ten minutes of kneading. Pop the top of the bread machine to get a look at the dough. It should be a smooth, round ball.

If it’s too dry, add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks as expected. Most of the time though, the above amounts should be just right  

Here’s how mine looked. No adjustment was necessary for me.  However, don’t skip this step as several readers have reported that they needed to add more water.

And here’s the finished product!

Bread Machine Cheese Bread Ingredients

Again, this bread machine cheese bread recipe is for a two-pound bread machine.  Use the basic setting and medium crust.

• 3/4 C. Milk
• 1/2 C. Water
• 1 egg, beaten
• 4 C. Bread Flour
• 1 2/3 cups shredded cheddar cheese
• 3 Tbsp. Sugar
• 1 tsp. Salt
• 1 1/4 tsp. active dry yeast

See below for metric measurements, as well as nutrition information, for this cheese bread recipe for the bread machine.

Bread Machine Cheese Bread

Here's the thing about this bread machine cheese bread recipe, it doesn't actually taste like cheese. BUT it is very good and you won't regret making it. It has a soft, slightly chewy texture. It's sturdy enough to use for sandwiches.

4.24 from 34 votes

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Course: Bread Machine Recipes

Cuisine: American

Keyword: cheese, cheese bread recipe

Yield: 14 slices per two-pound loaf

Calories: 207kcal

Author: Marsha Perry

Recommended Equipment

Zojirushi Bread Machine

2 Cup Measuring Cup

Bread Knife

Ingredients

• 3/4 cups (177.4 ml) Milk
• 1/2 cups (118.3 ml) Water
• 1 egg beaten
• 4 cups (500 g) Bread Flour
• 1 2/3 cups (188.3 g) shredded cheddar cheese
• 3 Tablespoons Sugar
• 1 teaspoons Salt
• 1 1/4 teaspoons (1.25 teaspoons) active dry yeast

Instructions

• Note that this is for a two-pound bread machine.  Use the basic setting and medium crust.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my machine (a Zojirushi bread maker), I add the liquid first.
• Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball.
• If the dough is too dry, add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks as expected. Most of the time though, the above amounts should be just right  

  No adjustment was necessary for me.  However, don't skip this step as several readers have reported that they needed to add more water.

Notes

This is a recipe for a two-pound machine. You’ll be using the basic setting.

This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition

Serving: 1slice | Calories: 207kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 27mg | Sodium: 265mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 0.001mg | Calcium: 119mg | Iron: 0.4mg

 

All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.