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Publisher Photo
"My husband likes trying different recipes in our bread machine," notes Debbie McCauley from her home in Little Rock, Arkansas. "He came up with this pleasant loaf that's sure to appeal to cheese lovers."
Recommended: Banana Bread A to Z
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 3/4 cup water (70° to 80°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup small-curd cottage cheese
  • 3 tablespoons grated Parmesan cheese
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.) Yield: 1 loaf (1-1/2 pounds).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Three-Cheese Bread in Quick Cooking May/June 2004, p54

Nutritional Facts

1 each: 120 calories, 3g fat (2g saturated fat), 9mg cholesterol, 287mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 3/4 cup water (70° to 80°)
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup small-curd cottage cheese
  • 3 tablespoons grated Parmesan cheese
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.) Yield: 1 loaf (1-1/2 pounds).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Three-Cheese Bread in Quick Cooking May/June 2004, p54

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