This makes a moist and flavourful bread. The cheese and buttermilk give it a denser and chewier texture than most white breads.
beautiful recipe. i used plain greek yoghurt instead of buttermilk, and honey instead of sugar. makes fantastic bread rolls. - 06 Oct 2015
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! - 06 Nov 2006 (Review from Allrecipes USA and Canada)
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. - 19 Dec 2003 (Review from Allrecipes USA and Canada)