Cheddar Cheese Bread Nvn

This bread machine cheese bread packs a serious punch with sharp cheddar and Parmesan baked right into the dough. Coarse black pepper adds a subtle heat that complements the salty, tangy cheese in every slice.

The beauty of bread machine baking is the simplicity. Load the ingredients in order, select the white bread cycle, and walk away. The machine handles kneading, rising, and baking while you do literally anything else.

Bringing the cheddar to room temperature before adding it matters more than you’d think. Cold cheese clumps together in the dough instead of distributing evenly, leaving you with pockets of melted cheese in some slices and none in others.

Pro Tips

• Grate the cheddar on the large holes of a box grater, not fine. Larger shreds melt into the dough in distinct veins of cheese rather than disappearing entirely.
• Use bread flour, not all-purpose. The higher protein content gives the loaf better structure to support all that heavy cheese without collapsing.
• Add the cheese at room temperature so it blends smoothly during the kneading cycle.

Variations

• Stir in a teaspoon of garlic powder or dried rosemary for an herb-cheese bread.
• Swap Parmesan for Gruyère for a nuttier, more complex cheese flavor.
• Slice thick and toast under the broiler with a smear of butter for the best grilled cheese starter.