Savory Cheddar Cheese Bread

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Hands-on time:
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Yield: 1 loaf

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The bite of cheese in a loaf of plain white bread is always welcome. This bread is very close-grained, and is wonderful for toast or sandwiches — especially grilled cheese! The addition of a half teaspoon of tabasco sauce gives the bread just a hint of heat.

The loaf is designed to bake in a Zojirushi full-sized bread machine, though you can certainly prepare and bake the dough by hand: after its first rise, shape the dough and place it in an 8 1/2" x 4 1/2" pan; let it rise, then bake it in a preheated 350°F oven for about 35 to 40 minutes.

Savory Cheddar Cheese Bread

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 02/16/2011


  • 1 cup lukewarm milk*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 1 tablespoon sugar
  • 1 cup grated extra-sharp cheddar cheese, firmly packed; we prefer Cabot extra-sharp
  • 1/4 cup Vermont cheese powder**
  • 1 1/2 teaspoons instant yeast
  • 1/2 to 1 teaspoon tabasco sauce, optional
  • *Add an additional tablespoon of milk during the winter, or if you live in a dry climate.
  • **Substitute grated Parmesan cheese, if desired.


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1) Put all of the ingredients into the bucket of your bread machine in the order designated.

2) Program the machine for basic bread, light crust setting. Press Start.

3) Check the dough after about 10 minutes of kneading; it should have formed a cohesive ball, and be slightly sticky. Adjust its consistency with additional milk or flour, if necessary.

4) Allow the machine to complete its cycle. Remove the bread from the machine, and cool it on a rack.

Yield: 1 loaf.


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  • star rating 02/18/2015
  • Sandy from Los Angeles, California
  • My family loves this bread. I made it the first time adding 1 tbsp. olive oil as suggested by one reviewer, the next time I also threw in a small can of diced green chiles and did not add the oil. I found that I had to add in more flour as it was mixing, but the chilies really added to the flavor of the bread. The rise was excellent! Love, love, love this recipe!
  • star rating 02/03/2015
  • sandylee6 from KAF Community
  • Made this without a Zo - Sure wish there were directions to help #1 how long to knead in my stand mixer #2 how long first rise #3 how long second rise etc. any help would be appreciated so I can try this recipe again!

    To use your Kitchen Aid, mix about 7-8 minutes, or until dough is developed. Let rise until puffy, about an hour. Shape and place in greased pan, let rise to about 1" above the top of the pan. Bake in a 350 until for 35-40 minutes, or until done. Happy baking! Laurie@KAF

  • star rating 10/12/2014
  • favorite bread machine recipe! from Wichita, KS
  • This recipe is awesome, our favorite bread machine recipe! We wind up using milk powder and room temp water instead of milk, and Sriracha sauce instead of tabasco (just because that's what we keep around). We're going to start making freezer packets of the dry ingredients and cheddar cheese, so that we can just throw in the water, then the freezer pack to make it even faster to put together.
  • star rating 04/12/2014
  • J. Bosch from Baltimore, MD
  • Made this loaf yesterday exactly as written. I withheld a quarter cup flour at first, adding about half back in as the dough kneaded to reach the perfect consistency: soft and supple. Added 20 minutes (two 10 minute pauses on my machine) to the final rise so the loaf was doubled. Baked up beautiful at 200 degrees on Light Crust setting. The odor of this loaf baking was divine; the taste and texture were perfect.
  • star rating 04/06/2014
  • lovetobake22 from KAF Community
  • My bread came out dry, crumbled, and did not rise.
    It sounds like there may have been an issue with the yeast, or too much flour was added to the dough. Give the hotline a call to help troubleshoot. ~ MJ
  • star rating 08/07/2013
  • Monica from California
  • Although this recipe has a high rating, I was skeptical because I was not planning on using a bread machine. In order to follow the recipe, I chose the weight option instead of volume and I was quite pleased with the results. Instead of the cheese powder, I used dried Parmesan cheese plus 1 Tbsp of olive oil. Admittedly, the cheese flavor of the bread is more subtle than I would have liked, but the texture and light crispy crust were amazing! Maybe the pebbly texture of the loaf pan helped, too. I would definitely make this recipe again.
  • star rating 01/22/2013
  • Mandy from Canada
  • Great Recipe! Made twice and both times came out moist and cheesy. Only adjustment was leaving out cheese powder (didn't have any) and added about a tablespoon of oil
  • star rating 01/13/2013
  • mballowe from KAF Community
  • Just baked this bread using the Vermont Cheese Powder, & medium cheddar cheese. Will bake again using the sharp for more flavor. I baked it in my bread machine and used 2 cups of All Purpose Unbleached flour, and 1 cup of KAF Unbleached Bread flour. Excellent results. Can't wait to make a grilled cheese sandwich from this bread.
  • star rating 12/10/2012
  • TMP from Portland, ME
  • Made this without a breadmaker. Came out perfectly. Did not have cheese powder, so used Parmesan and finely shredded cheddar. Doubled the recipe for two loaves.
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