Recipe by Heather
"This bread is pure cheese; rich and aromatic. A tender and savory delight."
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1 (.25 ounce) package
active dry yeast
dry milk powder
1 1/4 cups
1 1/2 cups
shredded sharp Cheddar cheese
I didn't have dry milk powder so I substituted the water with milk. The bread turned out perfect. It could have been cheesier. I used shredded sharp cheddar cheese. Maybe I will try it next time with small cubes of cheese. Very good and very easy.
I probably did something wrong (a little too much water or too warm maybe?) but mine flopped. The middle caved in, it was way too crumbly and I was not crazy about the taste.
Excellent cheese bread. I used extra sharp cheddar. Be sure and use yellow instead of white though for that cheesy yellow color. Fantastic warm from the bread maker. Toasted with over easy eggs on top for breakfast is to die for. My rose too high and collapsed on top too so it wasn't really pretty but still very tasty. I use yeast in a jar measured by 2 1/4 tsp. = 1 pkg. yeast. Maybe I'll only use 2 tsp. next time. I will make this again.
wonderful for me and my bread machine...didn't have the milk powder so omitted it...otherwise...great recipe for me...update made it again and used the italiano blend from Kraft...and was NOT disappointed nice texture...but again i did not have milk powder but it was very good and cheesy and lite...thanks again for the recipe!...update again...i used the recipe to make buns and they turned out so nice and will make a great ham and cheese bunwich...it is a great recipe and i did it again tonite...used marble cheese and demera sugar...coz that is what i had but it is a good recipe to use forsure
Wow! This was yummy. No bread machine here, so I used my KitchenAid mixer, proofed the yeast with the sugar and then mixed in the rest. I forgot to add the butter and used 2 T of buttermilk powder in place of the powdered milk, which I didn't have. I also added about a tsp. of dried minced garlic. Rolled it into a rectangle after rising, sprinkled with cheese, rolled up jellyroll style and curled it into a spiral in a 9" cake pan. Brushed with olive oil after it rose and baked till done. Big hit with the family - it came out tasting almost like a croissant and was light and flaky and moist. I plan on trying this again but with bittersweet chocolate instead of the cheese a'la French chocolate bread.
I have been searching for this recipe ever since purchasing a loaf at an Amish Bakery. According to the ingredients listed, I think this is it! This Cheese Bread has a wonderful home baked flavor with splashes of mild cheddar cheese that is to die for! I make a snack out of this bread, and is good served at room temperature, or slightly warmed in the microwave to bring out it's wonderful flavor even more!
The only difference I can see is that the Amish bake their's in the oven opposed to a bread machine, and sprinkle the top of the loaf with cheddar cheese before baking.
My seven year old brother loves to help me cook, and this one was a real winner with him. I think it works best with sharp cheddar rather than just regular cheddar.
Wonderful recipe! Used more flour than called for, made a nice fluffy and tender bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Cheese Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 208
** Calories from Fat: 56
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