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Tangy Buttermilk Cheese Bread

Tangy Buttermilk Cheese Bread

Alicia

A nice change from a traditional loaf of white bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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 pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.
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Reviews

JOLAHA
31
11/6/2006

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!

MACKALLEN
25
12/23/2003

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.

ALPHTOO
20
1/8/2004

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!