Easy Buttermilk Cheese Bread

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    Easy Buttermilk Cheese Bread

    Easy Buttermilk Cheese Bread

    (85)
    2hours15min


    85 people made this

    This makes a moist and flavourful bread. The cheese and buttermilk give it a denser and chewier texture than most white breads.

    Ingredients
    Serves: 12 

    • 1 1/8 cups (280ml) buttermilk
    • 3 cups (375g) plain flour
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons white sugar
    • 3/4 cup (90g) grated sharp Cheddar cheese
    • 1 1/2 teaspoons dry yeast

    Directions
    Preparation:30min  ›  Cook:45min  ›  Extra time:1hour rising  ›  Ready in:2hours15min 

    1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
    2. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf tin. Allow to rise in a warm spot until doubled in size. Bake in a preheated 180 degrees C oven for 35 to 45 minutes.
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    Reviews and Ratings
    Global Ratings:
    (85)

    Reviews in English (84)

    0

    beautiful recipe. i used plain greek yoghurt instead of buttermilk, and honey instead of sugar. makes fantastic bread rolls.  -  06 Oct 2015

    by
    32

    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)

    by
    26

    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)

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