Bread Machine Cheese Bread (Ricotta, Cheddar and Asiago)

This easy bread machine recipe makes a delicious, all-purpose loaf you can slice and enjoy anytime. The best part is your bread machine does most of the work.

1 LB

Wet Ingredients:
¼ cup + 3 Tbsp. water, room temperature (95 mL)
¼ cup ricotta cheese (50 mL)
½ cup (2 oz) extra-sharp Cheddar cheese, freshly shredded (125 mL)
¼ cup (1 oz) Asiago cheese, freshly shredded (50 mL)

Dry Ingredients:
1 Tbsp. Monk Fruit Sweetener with Erythritol (Granular) (15 mL)
¾ tsp. sea salt (3.75 mL)
½ tsp. red hot sauce (2 mL)
2 cups + 2 Tbsp. bread flour, spooned and leveled (530 mL)
1 tsp. bread machine yeast (5 mL)

1.5 LBS

Wet Ingredients:
⅔ cup + 1 Tbsp. water, room temperature (165 mL)
¼ cup + 2 Tbsp. ricotta cheese (80 mL)
¾ cup (3 oz) extra-sharp Cheddar cheese, freshly shredded (175 mL)
⅓ cup (1.5 oz) Asiago cheese, freshly shredded (75 mL)

Dry Ingredients:
4½ tsp. Monk Fruit Sweetener with Erythritol (Granular) (22 mL)
1⅛ tsp. sea salt (5.5 mL)
¾ tsp. red hot sauce (3.75 mL)
3 cups + 3 Tbsp. bread flour, spooned and leveled (795 mL)
1½ tsp. bread machine yeast (7 mL)

2 LBS

Wet Ingredients:
¾ cup water, room temperature (175 mL)
½ cup ricotta cheese (125 mL)
1 cup (4 oz) extra-sharp Cheddar cheese, freshly shredded (250 mL)
½ cup (2 oz) Asiago cheese, freshly shredded (125 mL)

Dry Ingredients:
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular) (30 mL)
1½ tsp. sea salt (7 mL)
1 tsp. red hot sauce (5 mL)
4¼ cups bread flour, spooned and leveled (1.05 L)
2 tsp. bread machine yeast (10 mL)

Put all the ingredients, in the order listed, into the bread pan fitted with the kneading paddle. Secure the bread pan into the bread maker.

MENU: White
CRUST: Light, Medium or Dark
LOAF: 1, 1.5 or 2 lbs depending on the recipe used above

Press START to mix, knead, rise and bake. 

When the cycle is complete, remove the bread pan from the machine and shake the bread onto a wire rack to cool for at least 10 minutes before slicing.

Cook's Notes:

• Resist the temptation to slice the bread right away. The steam trapped by the crust is still baking the bread, inside and releasing that too soon can result in slightly under baked or crumbly bread.
• The bread will keep for a few days when stored in a bread box or airtight container at room temperature. If you have too much bread or want to bake a second loaf, freeze the bread for up to a month.
• If you don't have bread machine yeast, you can use active dry yeast, but it needs to be dissolved in water before being added to the machine.
• When your bread machine has been kneading for a few minutes, check the dough. If it seems too stiff, add a little bit of water and continue checking until it seems soft enough. If too wet, add more flour in small amounts until it seems to be soft yet not sticky.