Tangy Buttermilk Cheese Bread: A Deliciously Simple Recipe

Is there anything quite as comforting as the smell of freshly baked bread wafting through your home? This Tangy Buttermilk Cheese Bread takes that comfort to the next level. The buttermilk adds a subtle tanginess and incredible tenderness to the crumb, while the cheese provides a savory, melt-in-your-mouth experience. This recipe is surprisingly easy to make, perfect for beginner bakers and seasoned pros alike. Get ready to impress your friends and family with this incredibly flavorful and satisfying bread!

Why Buttermilk?

Buttermilk is the secret ingredient that elevates this cheese bread from ordinary to extraordinary. Here’s why it’s so beneficial:

• Tenderness: Buttermilk’s acidity helps to break down gluten in the flour, resulting in a more tender and delicate crumb.
• Tangy Flavor: It adds a subtle tang that complements the richness of the cheese and provides a more complex flavor profile.
• Moisture: Buttermilk contributes to the overall moisture content of the bread, keeping it from drying out.
• Rise: The acidity reacts with baking soda (if used), providing a little extra lift to the dough.

Choosing the Right Cheese

The cheese you choose will significantly impact the flavor of your bread. Here are a few suggestions:

• Cheddar: A classic choice for a reason! Sharp cheddar provides a robust flavor that stands up well to the buttermilk.
• Monterey Jack: A mild and creamy cheese that melts beautifully. It’s a great option if you prefer a more subtle cheese flavor.
• Pepper Jack: Add a kick of heat with pepper jack! The jalapenos complement the tanginess of the buttermilk and the richness of the cheese.
• Gruyere: For a more sophisticated flavor, try gruyere. It has a nutty and slightly sweet flavor that pairs well with the buttermilk.
• Parmesan: Grated parmesan added to the dough and sprinkled on top adds a salty, savory punch.
• Combination: Don’t be afraid to mix and match cheeses! A combination of cheddar and Monterey Jack, or gruyere and parmesan, can create a unique and delicious flavor.

Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups (360ml) buttermilk, warmed to 110-115°F (43-46°C)
• 1/4 cup (60ml) olive oil, plus more for greasing the bowl
• 1 1/2 cups (170g) shredded cheese of your choice (see suggestions above)
• Optional: 1 tablespoon melted butter for brushing the top
• Optional: Everything bagel seasoning, flaky sea salt, or extra cheese for topping

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Dough scraper (optional)
• Kitchen thermometer
• 9×5 inch loaf pan
• Wire rack

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warmed buttermilk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use.

Step 2: Combine Dry Ingredients

In the same bowl, add the flour and salt. Stir to combine the dry ingredients with the wet ingredients. Then add 1/4 cup of olive oil.

Step 3: Form the Dough

Use a wooden spoon or your hands to mix the ingredients until a shaggy dough forms. It will be sticky, and that’s perfectly fine. Don’t overmix it at this stage.

Step 4: First Rise (Bulk Fermentation)

Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is called bulk fermentation and allows the yeast to develop the flavor and structure of the bread.

Step 5: Incorporate the Cheese

Gently punch down the risen dough to release the air. On a lightly floured surface, turn out the dough and flatten it slightly. Sprinkle about half of the shredded cheese evenly over the dough. Fold the dough over the cheese and gently knead it to distribute the cheese throughout. Repeat with the remaining cheese, kneading until the cheese is evenly incorporated. Be careful not to overwork the dough.

Step 6: Shape the Dough

Shape the dough into a loaf. You can either roll it into a log and tuck the ends under, or gently fold it onto itself several times to create a more structured loaf. Place the shaped dough into a greased 9×5 inch loaf pan.

Step 7: Second Rise (Proofing)

Cover the loaf pan with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm place for 30-45 minutes, or until it has risen about an inch above the rim of the pan. This second rise, called proofing, allows the dough to develop its final shape and lightness.

Step 8: Bake the Bread

Preheat your oven to 375°F (190°C). If desired, brush the top of the loaf with melted butter and sprinkle with everything bagel seasoning, flaky sea salt, or extra cheese. Bake for 35-45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the crust is browning too quickly, tent it with foil during the last 15 minutes of baking.

Step 9: Cool and Slice

Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.

Tips for Success

• Use a thermometer: Ensuring the buttermilk is at the correct temperature (110-115°F/43-46°C) is crucial for activating the yeast.
• Don’t overheat the buttermilk: Overheating the buttermilk can kill the yeast.
• Don’t overmix the dough: Overmixing develops the gluten too much, resulting in a tough bread. Mix until just combined.
• Proof in a warm place: A warm environment encourages the yeast to work its magic. A slightly warm oven (turned off) or a sunny spot can be ideal.
• Use a bread thermometer: A bread thermometer will ensure that your bread is cooked through.
• Cool completely before slicing: This allows the crumb to set and prevents the bread from becoming gummy.

Variations

• Add herbs: Incorporate fresh or dried herbs, such as rosemary, thyme, or chives, into the dough for added flavor. About 1-2 tablespoons of chopped fresh herbs or 1 teaspoon of dried herbs should be sufficient.
• Garlic bread: Add minced garlic (about 2-3 cloves) to the dough for a savory garlic bread.
• Jalapeno cheddar: For a spicy kick, add diced jalapenos (about 1-2, depending on your spice preference) to the dough along with cheddar cheese.
• Sweet version: For a sweeter bread, add a tablespoon or two of honey or maple syrup to the dough along with the buttermilk. You can also use a sweeter cheese, such as Havarti.
• Different flour: Experiment with using whole wheat flour or bread flour for a different texture and flavor. Keep in mind that you may need to adjust the amount of liquid.

Serving Suggestions

This Tangy Buttermilk Cheese Bread is delicious on its own, but it’s also fantastic served in a variety of ways:

• As a side dish: Serve it alongside soups, stews, or salads.
• For sandwiches: Use it to make grilled cheese sandwiches, BLTs, or other savory sandwiches.
• For toast: Toast slices of the bread and top with butter, jam, or avocado.
• With eggs: Serve it with scrambled eggs, omelets, or frittatas.
• As an appetizer: Slice the bread and serve it with cheese, olives, and other antipasto.

Storage

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 2 months. Thaw the bread completely before slicing and serving.

Nutritional Information (Approximate)

The nutritional information will vary depending on the type of cheese used and the size of the slices. However, a rough estimate for a slice of this bread is:

• Calories: 250-300
• Fat: 10-15g
• Carbohydrates: 30-40g
• Protein: 10-15g

This Tangy Buttermilk Cheese Bread is a delightful addition to any meal. Its simple preparation and delicious flavor make it a recipe you’ll want to make again and again. Enjoy!

Troubleshooting

• Dough not rising: Make sure your yeast is active by testing it with warm water and sugar. Also, ensure the environment is warm enough for the dough to rise. Cold temperatures can inhibit yeast activity.
• Bread is too dense: This could be due to overmixing the dough or not allowing it to rise sufficiently. Be gentle with the dough and give it enough time to proof.
• Bread is browning too quickly: Tent the loaf with foil during the last 15 minutes of baking to prevent the crust from burning.
• Bread is gummy: This could be due to not cooling the bread completely before slicing. Allow the bread to cool on a wire rack for at least an hour before slicing.
• Cheese is burning: If the cheese is browning too quickly, consider adding it later in the baking process or using a cheese with a lower melting point.

A Note on Buttermilk Substitutes

While buttermilk is the star of this recipe, there are a couple of substitutes you can use in a pinch:

• Milk with Vinegar or Lemon Juice: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes to curdle slightly before using. This creates a similar tangy flavor and acidic environment.
• Yogurt or Sour Cream: Thin plain yogurt or sour cream with a little milk until it reaches the consistency of buttermilk. Use this mixture in the recipe as directed.

Keep in mind that these substitutes may slightly alter the flavor and texture of the bread, but they can be a good option when you don’t have buttermilk on hand.

Making it Ahead

You can prepare the dough for this bread ahead of time and store it in the refrigerator for up to 24 hours. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. When you’re ready to bake, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes before proceeding with the recipe.

Serving a Crowd

This recipe can easily be doubled or tripled to serve a crowd. Simply adjust the ingredient quantities accordingly. If you’re baking multiple loaves at the same time, you may need to increase the baking time slightly.

Variations in Loaf Pan Size

While a 9×5 inch loaf pan is recommended, you can use other sizes. If using a smaller loaf pan, the bread will be taller and may require a longer baking time. If using a larger loaf pan, the bread will be shorter and may require a shorter baking time. Monitor the internal temperature of the bread to ensure it is cooked through.

Adding Seeds and Grains

For added texture and nutrition, consider adding seeds and grains to the dough. Sunflower seeds, flax seeds, or oats can be added in small quantities (about 1/4 cup) to the dough during the mixing process.

Making it Gluten-Free

While this recipe is not naturally gluten-free, you can adapt it by using a gluten-free all-purpose flour blend. Be sure to choose a blend that is designed for baking bread and that contains xanthan gum, which helps to bind the dough. You may also need to adjust the amount of liquid in the recipe, as gluten-free flours tend to absorb more moisture.

Freezing Instructions for Baked Bread

If you want to freeze the baked bread for longer storage, follow these steps:

1. Let the bread cool completely on a wire rack.
2. Wrap the bread tightly in plastic wrap.
3. Place the wrapped bread in a freezer bag or wrap it again in foil.
4. Label the bag or foil with the date and contents.
5. Freeze for up to 2 months.

To thaw, remove the bread from the freezer and let it thaw at room temperature for several hours or overnight. You can also warm the bread in the oven at a low temperature (around 300°F/150°C) for a few minutes to refresh it.

Enjoying Your Homemade Bread

There’s nothing quite like the satisfaction of baking your own bread. This Tangy Buttermilk Cheese Bread is a delicious and rewarding recipe that is sure to impress. Whether you’re serving it as a side dish, using it for sandwiches, or simply enjoying a slice on its own, this bread is a treat for the senses. So, gather your ingredients, preheat your oven, and get ready to experience the joy of homemade baking!

Final Thoughts

This recipe is a testament to the fact that simple ingredients can create extraordinary results. The tang of buttermilk combined with the savory goodness of cheese makes for a truly unforgettable bread. Experiment with different cheeses, herbs, and variations to create your own signature version of this recipe. Happy baking!