Recipe by Alicia
"A nice change from a traditional loaf of white bread."
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1 1/8 cups
1 1/2 teaspoons
1 1/2 teaspoons
shredded sharp Cheddar cheese
1 1/2 teaspoons
active dry yeast
My family LOVES this bread. We've been making it for a couple of years and it's become our staple for fall & winter soups & stews.
Instead of placing the dough in a pan, I form the dough into a round loaf shape (free-shape) and place on a baking stone sprinkled lightly with cornmeal. I let the dough rise and sprinkle some cheddar cheese on the top of the loaf before placing in the oven.
After baking (it usually doesn't take more than 20 minutes), I run a stick of butter over the hot loaf to lightly coat the crust and then let cool on the stone.
A very artisan looking loaf of bread...yummy!
I've made buttermilk bread machine breads before with great results, but oddly this one was a disappointment. I made the bread from start to finish in the bread machine, which I've also done before. I did two things differently this time, however. The first was to add the cheese at the "beep" rather than right from the start with the other ingredients. Second, I used fresh buttermilk rather than buttermilk powder. The cheese didn't mix in thoroughly, so consequently I ended up with an unattractive, mishapen loaf that was baked more in some parts than others. Also, the bread was wimpy, short and dense, and just didn't have the lift and rise it should have. (My yeast, by the way, was fresh and active!) I wish I could pinpoint the problem, but even after comparing this recipe to other similar recipes, nothing is staring me in the face, though I have noticed many buttermilk bread recipes also call for a small amount of baking soda. Perhaps this is just one of those breads that's best finished the old-fashioned way and not in the bread machine to allow for more control in mixing the cheese and in the rising. Nice flavor but I won't return to this recipe.
I don't use a bread machine, so I let this rise for one hour in a bowl. Then, I divided it into 12 rolls. The dough didn't rise very much during the first rise, and I was starting to think that maybe my yeast didn't get activated. But the dough balls rose slightly on the second rise, and they puffed up nicely in the oven. I baked them for 15 minutes at 400 degrees. I used sharp cheddar, and I can taste it, but it's not overwhelming. All in all, I like this.
I've just tried this once so far but I think it's outstanding! I use the machine to mix it, then bake it in the oven on a bread stone. I confess that I can't leave anything alone so I altered a few things: used a bit more cheese, and used extra sharp; seeded and chopped up a couple of jalapino peppers and added them; added 1/2 teaspoon each of garlic powder, sesame oil, and chili powder, and one tablespoon of gluten.
I'm about to make this again (my first try was scaled up to 16 servings so I could make two 1-pound loaves; I'm going to try 24 servings and make three loaves this time.) My only complaints for the first time were that it wasn't 'cheesy' enough (I'll use three cups X-sharp this time) and that it didn't have enough peppers (I'll fix that too; probably use about four large ones, and if I'm feeling really crazy, maybe 1/4 teaspoon of Dave's Insanity Sauce). I think I'll also jack up the garlic to 1.5 teaspoons, the chili powder to 2 teaspoons, and the sesame oil to 2 teaspoons. Oh, and maybe a little more salt and sugar.
The main thing... this is a wonderful recipe to play with! It took to the peppers like you won't believe! I'm thinking of tricking it out with a few more things (using half buttermilk / half sour cream, etc) but for now I won't move too far from the basic recipe. Anyway if you love playing with baking breads you'll have a ball with this one!
I finally found a really tasty recipe on this site! This bread recipe worked perfectly in my not-too-fancy bread machine. I loved the dense texture and cheesy taste. This bread would be great with fresh tomato soup or - as my husband suggested - chili. Thanks for a great recipe!
Yummmmy!!! I served it with chili on a cool fall evening and I caught my husband buttering yet another slice! It has just the right amount of tang. The cheese virtually disappeared into the dough , but the flavor was still there. Might also be good with garlic and/or onion powder. Great recipe!
I have made this bread several times. I use the powdered buttermilk in the can and it works well. We really like this with soup or stew.
this is a great bread...it tasted like a sourdough cheese type bread...really like it...i did the bread machine for baking it as well but next time will do the dough thingy and bake in the oven...forsure a bread recipe to make again...thanks for sharing the recipe...
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Buttermilk Cheese Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 33
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Tastes and looks just like wheat bread!