Italian Cheese Bread Recipe -
Italian Cheese Bread Recipe

Italian Cheese Bread

Recipe by  

"A strong tasting cheese bread."

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings


  1. Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  2. Select White Bread or Basic cycle. Start.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2008

I don't have a bread maker, but I do have a Kitchen Aid mixer. I thought this would be a nice challenge for me to try. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes. Then, I added in all the dry ingredients. (I cut back on the pepper a bit and added garlic powder, but kept everything else the same.) I added in the cheese last, using sharp cheddar. When I used the dough hook, I had to add a tbsp. of oil to get the ingredients to grab together and jump on the hook. I kneaded it for about five minutes with the hook, then set the dough in a oiled bowl on my warm oven to rise, covered with saran wrap and a towel. I let it rise twice, once for an hour in the bowl and once in the bread pan for a half hour. Then, I baked it in a 350* oven for about a half hour or so. (I don't usually time my breads. My instincts are pretty good about when it smells done.) This smells heavenly. I can't wait to serve it with dinner. Super easy for me. A bread maker is not needed for this recipe! EDITED: This turned out perfectly. Making this without a bread machine, I had no issues with the bread collapsing. And the flavor was unbelievable. I'd make this again and again.

Most Helpful Critical Review
Apr 14, 2003

This was the only time my bread "caved", I think I may have used too much pepperjack.

Apr 14, 2003

My husband loves this bread but at first said it was too dry, so I added 1/4 cup of oil to the recipe and now he says its great!

Apr 14, 2003

This recipe was extremely easy to make. The taste and texture were excellent. I also used this recipe to make toasted garlic bread. WOW!

Apr 14, 2003

Delicious! Wonderful texture and great taste!! Spicey enough for my husband, but not too spicey for me (our pepperjack was a very spicey jack cheese).

Sep 05, 2011

I happened to use one of the bread machines I have that HATES sugar, so even reducing the sugar to 1 T. caused this to rise more than I would have liked. I don't care for sugar in my breads anyway, so I should have just left it out altogether. Unlike other reviewers I did not add oil, as the cheese (I used cheddar) contributes enough on its own. I used only half the amount of seasoning called for - I just used thyme, rosemary, basil and oregano. I loved the addition of the black pepper, which gave this a pleasant, spicy bite. For a browner, more crackly crust I chose to use the French Bread cycle. I was tempted to stick with the more traditional ratio of one cup liquid to three cups of flour and wish I had. I ended up having to add more flour, probably another few tablespoons. Other than a sticky, wet dough in the beginning and it rising too much for me, this was a lovely, fragrant, moist bread.

Apr 14, 2003

This is a great bread! Everyone I have ever served it to asks for the recipe. Even my two preschoolers love it. Thanks for sharing this one.

Apr 12, 2005

This is delicious - especially if you love cheese like my family! We have substituted the cheese on this recipe and it's great with mozzerella, cheddar, and monterey jack (or combinations of these)!


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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