This is delicious with a lovely soft inside and crunchy crust. I probably put in a bit more cheese and added sesame seeds. It think it fell a bit due to the extra cheese
https://michellerecipes.com/bread-recipes-for-bread-making-machines/
Savory Herb and Cheese Bread for Bread Machines
Perfect your bread game with this savory herb and cheese loaf—it’s a flavor bomb that bakes up fluffy and golden right in your machine.
Ingredients
– 1 cup warm water (around 110°F for happy yeast activation)
– 2 tbsp extra virgin olive oil (my go-to for rich flavor)
– 1 tsp sugar (just a pinch to feed the yeast)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 3 cups bread flour (high-protein flour gives the best rise)
– 1 tbsp dried Italian herbs (my mix: basil, oregano, thyme)
– 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
– 2 1/4 tsp active dry yeast (check the expiration date—fresh yeast is key!)
Instructions
1. Add 1 cup warm water (110°F) to the bread machine pan.
2. Pour in 2 tbsp extra virgin olive oil.
3. Sprinkle 1 tsp sugar into the pan.
4. Add 1 tsp salt to the mixture.
5. Tip: Layer wet ingredients first to prevent yeast from activating too early.
6. Measure and add 3 cups bread flour on top of the liquid.
7. Sprinkle 1 tbsp dried Italian herbs over the flour.
8. Add 1/2 cup shredded cheddar cheese evenly.
9. Make a small well in the center of the dry ingredients.
10. Pour 2 1/4 tsp active dry yeast into the well to keep it dry until mixing.
11. Tip: Use the “basic” or “white bread” setting on your machine for best results.
12. Close the lid and select the medium crust setting if available.
13. Start the bread machine and let it run through the kneading and rising cycles.
14. Bake until the cycle completes, about 3 hours, or until the top is golden brown.
15. Tip: Avoid opening the lid during baking to maintain temperature.
16. Once done, carefully remove the pan using oven mitts.
17. Turn the bread out onto a wire rack to cool for at least 30 minutes.
18. Slice and serve warm.
Zesty herbs and melty cheese create a soft, pillowy texture with a crisp crust—perfect for tearing apart and dipping into soup or slathering with butter for an instant crowd-pleaser.
