Corn-Cheddar Cheese-Oat Bran Bread

This bread machine loaf throws subtlety right out the window and goes all in on flavor. Creamed corn makes the crumb moist and sweet. Cheddar cheese melts into pockets throughout. Bacon bits add salt and smoke. And french fried onions? They soften during baking into little nuggets of savory crunch.

The flour blend is just as interesting. Whole wheat, bread flour, oat bran, cornmeal, and gluten flour all work together to give this loaf structure and a slightly nutty, grainy chew that plain white bread can’t touch.

Five minutes of measuring, one button press, and your kitchen smells like a county fair crossed with a bakery.

Kitchen Tips

• Warm the creamed corn before adding it so it doesn’t chill the yeast and slow the rise.
• Add the cheese, bacon bits, and fried onions at the mix-in beep if your machine has one. If not, add them with the dry ingredients.
• The gluten flour is important here because all those heavy mix-ins need extra structure to rise properly. Don’t skip it.
• This loaf makes incredible toast. Slice it thick and griddle it in butter for a savory breakfast side.