Tangy Buttermilk Cheese Bread

Super easy to make. I set my bread machine on medium sized loaf and light crust. I followed the recipe exactly. The bread came out tender and moist with a slightly spongy interior. Nice crunchy crust. Bread had a nice cheese flavor and the tangy buttermilk comes through. I will make this again.

I’ve made this for a while and love it. I’ve done this with liquid and powdered buttermilk and don’t notice a difference. The only tweaks I do with this is add a pinch of paprika and a tsp of minced garlic to the dough and bake it in the oven. Yummy!

Made it to recipe specifications since this was the first time I tried it. I really liked the texture and the taste, even though you can barely taste the cheese. My hubby apprived whole-heartedly as well. Next time I might add some garlic, onion, or herbs…but then again, it was yummy as is, so we’ll see!

This was WAY WAY TOO salty. Absolutely no sourdough taste to me. Where sugar activates yeast, salt stops yeast. My loaf had a nice density and shape to it but it was small. I will not be making this recipe again though due to the saltiness of the bread.

Great bread for sandwiches. I made as the recipes states – let the bread machine do the hard part and form the dough in a loaf pan to bake. Really liked the texture of this bread. Next time I’m going to omit the cheese and just make a white bread.

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…

Good with mozzarella too!

I made it in my mixer with dough hook. First rise not so good, but did what someone else suggested, divided the dough and free formed it into two medium round loaves – 400 degrees for 15-20 mins. Loved it!!

Love this recipe. Followed exact, well almost. Added a bit more cheese. Used the dough cycle on my bread machine and finished in my oven. Nothing was left after the meal. Boo….

Great flavor. Light and tender with a beautifully crisp crust. Just delicious. The only deviation I made from the recipe was warming the buttermilk to 90 degrees first. I used 1% buttermilk and full fat cheese.

Oh my gosh I can’t wait.If you live in Florida you understand my excitement at this beautiful loaf of bread in my oven at this moment. I’ll let you know how it taste I am just too excited to see it rising in the oven. UPDATE: I made this last night to go with beef barley soup. Didn’t have enough cheddar so I used mozzarella. Excellent choice.

This was really good!! As another reviewer suggested, I made rolls rather than a loaf. I also used gruyere instead of cheddar. Yum.

I made this bread today… I followed the recipe exactly. The result was perfect! My picky daughter loved it and ate two huge slices.

Delicious! I added a little extra cheese (nearly 1 cup), 1/4 tsp of paprika, 1/4 tsp of dry mustard, and nearly 2 Tbls of room temp butter. I also through in a little extra yeast as sometimes heavier breads don’t seem to rise as much in my bread-machine (Cuisinart). I found that in order for my bread machine to made a nicely formed dough ball, I had to add about 2 Tbls of extra water – not sure if this is because I added a little extra cheese, or what. The recipe didn’t specify what size loaf this makes, but I think it came out about the size of a 1.5 lb or 2 lb. I had to bake it an extra 10 minutes past the 1.5 lb cycle of 37 minutes for a nice golden top crust.

The bread is very light and airy. I don’t get the sour taste of the buttermilk but I do taste the cheese. I subbed garlic salt for the regular salt but don’t think I can taste that either. I did not use a bread machine since I don’t have one. I proofed the yeast in warm buttermilk mixed with the sugar, then added it to the dry ingredients. It only took a little over 2 cups of bread flour. Once smooth, I let it rise in bowl for one hour, then punched down and let rise in a bread pan again for an hour. Baked at 350 degrees for about 30 minutes. I will make this again, probably with different variations on the cheese.

This turned out great for me and very delicious! I just used the dough setting of the machine and opted to bake it in the oven. Also to the dough, I added in a Tbsp. of dried chives and a Tbsp. of dried parsley. When the dough cycle was complete, it hadn’t rose much, so I put it into the greased loaf pan, covered it, and let it rise about 45 minutes. It rose beautifully! I baked it at 350 degrees, for about 20 minutes, and that was perfect for my oven, which is really hot. This turned out to be such a beautifully baked loaf of bread, and the flavor, IMO, was wonderful! I will definately be making this again! Thanks for sharing. 🙂

I followed the recipe except for adding some parsely and cooked it in the bread maker. I was very disappointed it didn’t RISE! and didn’t cook all the way but that was probably my fault for putting it on light crust. But still a breadmaker recipe should rise! anyway I will try this again.

The ingredient amounts are just right and the dough is lovely. Bread is light, fluffy and flavorful. I did substitute a little honey for some of the sugar. Cut most of the salt as the cheese is salty on its own. Great bread!

1/2 cup wheat flour & 2 1/2 cups bread flour, used 2% buttermilk & upped it to 1 1/4 cups, because of the wheat flour, and used the dough cycle of my bread machine, adding the cheese about 3 minutes into the cycle. At the end of the dough cycle, I shaped dough and put in greased pan for second rise, then brushed with buttermilk, which gives it a shiny browned top crust. Bread has a wonderful texture and aroma! I only had mild cheddar, so I’m sure it’s even better with the sharp cheese. Baked 30 minutes at 350 degrees. **10/30** Made it again tonight with the sharp cheese & added a 1/2 tsp each onion & garlic powders, plus some fresh chives. VERY good bread!

This bread is great, very tasty and is one of the few breads that came out of my machine looking great too. I used water and buttermilk powder. Some changes I made were to use 1 tsp salt, 1/2 Tbsp sugar and added about 2 tsp olive oil. Even though there was cheese and buttermilk, I’ve never made bread without oil/butter and just couldn’t do it. When the dough was mixing I added maybe a Tbsp more water. So many breads fall in my machine when baking–this one looked beautiful.

Just a great loaf of bread!