Cheddar Cheese Bread Recipe

 

AuthorSteve Nubie
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Cheddar cheese is a tart and tangy cheese depending on its sharpness. The sharper the cheese, the tangier the taste. You can use any variety of cheddar for this recipe to suit your taste. You can use grated cheddar as the recipe indicates or small chunks of cheddar if you want a burst or flavor in your loaf.

You can also sprinkle some grated cheddar on top of the loaf towards the end of the baking cycle. Do this quickly and don’t lift the lid again or the loaf could fall or sink. This bread is great with soup or you can make a super grilled cheese sandwich. It’s a cheese lovers favorite.

INGREDIENTS:
 1 1⁄4 cups water (110°F./43°C.)
 1 teaspoon salt
 1 teaspoon coarse black pepper
 2 tablespoons sugar
 1⁄4 cup nonfat dry milk powder
 1 tablespoon soft butter
 1 1⁄2 cups medium shred sharp cheddar (at room temperature)
 1⁄3 cup finely grated parmesan cheese (pre-packaged grated is okay)
 3 cups bread flour
 1 1/4 teaspoon active dry yeast or bread machine yeast
DIRECTIONS:
1

Place the ingredients in the bread pan in the order indicated and select white bread setting, 1.5-pound loaf and medium crust.

2

If you want to top the loaf with cheese, sprinkle shredded cheddar on top for the last 15 to 20 minutes of baking.

Ingredients

INGREDIENTS:
 1 1⁄4 cups water (110°F./43°C.)
 1 teaspoon salt
 1 teaspoon coarse black pepper
 2 tablespoons sugar
 1⁄4 cup nonfat dry milk powder
 1 tablespoon soft butter
 1 1⁄2 cups medium shred sharp cheddar (at room temperature)
 1⁄3 cup finely grated parmesan cheese (pre-packaged grated is okay)
 3 cups bread flour
 1 1/4 teaspoon active dry yeast or bread machine yeast

Directions

DIRECTIONS:
1

Place the ingredients in the bread pan in the order indicated and select white bread setting, 1.5-pound loaf and medium crust.

2

If you want to top the loaf with cheese, sprinkle shredded cheddar on top for the last 15 to 20 minutes of baking.

Cheddar Cheese Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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