July 5th 2008
archived under: Baked Goods, Meatless, Recipes

First of all, there were some ERRORs involved in this… the cheese didn’t mix in very well with the rest of the stuff (I added it at the “raisin beep” on my bread machine), which resulted in a lot of it being on top and bubbling over, burning in the machine. Also, it seems to be in clumps in the bread rather than streaked throughout…

So next time, I will probably just make the dough in the machine or in my kitchenaid mixer, then add the cheese manually, let it rise again, and bake it in the oven. (Feel free to suggest temperature/times because I don’t know!) It could be regular bread-shaped, or as dinner rolls or breadsticks or whatever… mmm.

cheese garlic bread machine bread

Here’s the recipe, which I adapted from a basic bread recipe. (T. is tablespoon, t. is teaspoon)

  • 1 1/3 cups water
  • 1 T. butter
  • 2 T. cream cheese
  • 1/2 t. salt
  • 1 T. sugar
  • 1/2 t. Italian seasoning
  • 1 t. dried basil
  • 2 t.minced garlic
  • 4 cups all-purpose flour, sifted (you can substitute 1 cup for whole wheat flour if you want)
  • 1 T. active dry yeast
  • 3 cups of any kind of shredded cheese (I used half cheddar and half Mexican mixed)

Add everything (except the shredded cheese) to your bread machine in the recommended order, and let it do its thing. Add the cheese at the “raisin beep” … and hope yours mixes in better than mine did. I wonder if you’re supposed to take the dough out and mix it in yourself… maybe the machine isn’t supposed to do the mixing at that stage? Input?

Then let it bake. Cool, then slice. If you try to slice it when it’s hot, you’ll get frustrated, I promise.

Sooooo delicious! But see how the cheese kind of stayed mostly on one side?It would’ve been nice if it were more marbled. VERY good garlicky flavor though.

Edited to add: I just looked at the user’s manual for this machine (which my mom sent me via PDF), and you’re not supposed to have to take the dough out at any stage… the “raisin beep” tells you to add stuff, and it’s supposed to knead in itself. So I did what I was supposed to… the machine just couldn’t handle such tasty bread I guess.

Jennifer (2 comments)

I add the cheese gradually, before the raisin beep, allowing the machine to mix each addition, and it blended through the entire loaf.

Jennifer (2 comments)

I add the cheese gradually, before the raisin beep, allowing the machine to mix each addition, and it blended through the entire loaf.

JoyfulAbode (152 comments)

Wow, I had never heard of that! Thanks for the tip.

Christine (1 comments)

Wow! What a great recipe! We tried adding a mixture of grated gruyere and parmesan before adding the flour and yeast. It produced a homogeneous, moist and almost pastry like bread. Thanks for posting the recipe-it’s definitely a favorite!!!

Klypsar (1 comments)

I suggest trying this bread again, but instead of adding the cheese at the ‘raisin beep’, mix the cheese (and maybe the garlic?) in with the flour… that way, the cheese is coated and is more likely to spread evenly throughout the bread, instead of sticking to the sticky dough and ending up in clumps. Just a thought :)

clarinetlaj (28 comments)

Hey there,
I just wanted to pass on a message to you i found out. For your garlic cheese bread in the bread machine recipe, I found out that you should add shredded cheddar cheese that is frozen for best results. I was wondering if that was why it didnt marble correctly. Just wondering

god bless


I have told my sister (an avid homemaker as well) about your wonderful site. Keep up the great work.

Josesito (2 comments)

I’ll try that and let you know!!!
Thank you!

Deborah (2 comments)


Sinking is often because the yeast isn’t strong enough, or the mixture is too moist/heavy. Adding the potato possibly made the mix too heavy – I’d try without, or reduce the water a bit to compensate.
If this is a new brand or packet of yeast, there might be something wrong with it.

Josesito (2 comments)

Hi! I’ve tried your wonderful recipe in my bread machine, I adjusted it using half of every ingredient, except basil which I didn’t have. I added instead a very small smashed potatoe.
I didn’t have any problem with the cheese, it mixed in great with the rest of the stuff.
The bread is great, I just had one problem: first it rised, but towards the second part it went down leaving a U shape in the top of it. I don’t know if this happened because of the altitude (I live in Mexico city) or the potatoe I added or what else. Do you know what shall I do to prevent this?

Deborah (2 comments)

When I make cheese bread, I always put the cheese in as soon as the ingredients have formed into dough – not waiting for the beep. It gives more kneeding time, and seems to work fine.

Ashley (56 comments)

I’m definitely trying this bread as soon as I get my bread maker. It makes my mouth water every time I see it.

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