Cheddar Cheese Bread

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Cheddar Cheese Bread

star rating (6) rate this recipe »
Published prior to 2008

A delightful hint of cheddar cheese permeates this golden loaf.

3 cups King Arthur Unbleached Special Bread Flour
1 teaspoon instant yeast
1/2 teaspoon tomato powder
1 teaspoon pizza dough flavor
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons salt
1 1/2 tablespoons butter or margarine, room temperature
1/3 to 1/2 cup water
2/3 cup milk
1 heaping cup (4 1/2 ounces) shredded sharp cheddar cheese

In a large bowl, mix together all of the dry ingredients. Add the butter or margarine, water, and milk, and stir to form a shaggy mass. Let the mixture sit for 15 minutes, then knead it, by hand or machine, until you've formed a smooth, elastic dough. Knead in the cheese, place the dough in a greased bowl, cover it, and let it rise for 1 hour; it should be puffy, though not doubled in size. Turn the dough out onto a lightly greased or floured work surface, and shape it into a loaf. Place it in an 8 1/2 x 4 1/2-inch loaf pan, let it rise for about 1 hour, and bake the bread in a preheated 375°F oven for 25 minutes, or until an instant-read thermometer inserted into the center reads 190°F. Note: If the bread appears to be browning too quickly, tent it lightly with aluminum foil after the first 15 minutes of baking. Yield: 1 loaf.


  • star rating 02/22/2015
  • mrmoran from KAF Community
  • Wow, is this delicious. Used Cabot Extra-Sharp shredded cheddar cheese. Took a little longer to rise (both times), but the end result was perfection!
  • star rating 01/28/2012
  • pmequilter73 from KAF Community
  • My Grandkids love this bread. However, I omit the tomato powder(I don't have any) and the pizza dough flavor(I don't have any) and I use a tablespoon of Cajun seasoning. DELICIOUS!!!!
  • star rating 12/29/2011
  • FoodLuver from KAF Community
  • Our family's favorite recipe! They beg for it and my husband loves to help me make it. We skip the tomato flour and save extra cheese for the top. It comes out all crusty and gooey, just covered in cheese. Another trick is to not shred the cheese, but break it up in chunks with your fingers. Then you get these really yummy chunks of melted cheese in the bread. Also be sure to use the sharpest cheddar cheese you can find. The sharper the better!
  • star rating 12/20/2010
  • patalli20159 from KAF Community
  • My family loves this bread! I've made it twice, and both times it disappeared within one day. I had to make some changes based on the ingredients I had on hand. First, I only had all-purpose flour. I also don't have tomato powder, whatever that is, so left it out. I used an herb mix called "pizza seasoning." For the yeast, I had active dry and not instant. I just made sure to warm the milk and water before adding it to the flour mixture. I followed the mixing, kneading, and rising directions but did bake the bread with a pan of hot water in the oven. The result is a beautiful, soft, delicious bread that is great plain or toasted. I am planning on make more loaves to add to Christmas gift baskets!
  • star rating 11/17/2010
  • minxiebones from KAF Community
  • This is the perfect cheese bread recipe. Lots of cheese flavor and great texture. Instead of the spices listed, I used a half teaspoon each of dry mustard powder and of cayenne pepper. Toasting only enhances the cheese flavor of the bread, and it's great with soup!
  • 12/30/2008
  • JouJou from Lake Mary, Fl
  • I have not made this recipe yet but was inquiring about the tomato powder and the pizza dough flavor. I cannot locate these ingredients in the grocery stores. Is there alternative. Can I also replace the unbleached flour with whole wheat flour and how can I adjuste the measurement? I am a new fan of King Arthur and love your recipes? I bake some holidays cookies and the hame and cheeese bread came out just perfect.
    Please send us an email to and we will be happy to advise on making changes to this recipe. MJR @ KAF