Buttermilk Cheese Bread

Buttermilk Cheese Bread will help make a simple supper soup something just a bit more.

You can vary it with whatever cheeses you prefer, but make sure to grate half and cube the rest so that you get good bites of cheese throughout.

The recipe calls for dried onion flakes instead of fresh chopped because they are a bit more intense. If you don’t have dried on hand, add in 1/2 cup / 125 ml finely chopped yellow or green onion.

Serve the bread warm with butter, or toasted next day (schmeared with avocado).

You can make this into two smaller loaves or one big one. I don’t recommend trying it as muffins because the cheese will stick and you’ll get frustrated trying to remove them from the pans. (Ask me how I know.)

Try your cheese bread alongside some Tomato Basil Soup, Potato Soup, or Corn Chowder for an easy meatless meal.

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Buttermilk Cheese Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

I use cheddar in this bread, but you can vary the cheese according to your preferences. You could also add some chopped jalapenos,sweet peppers, or corn kernels for a change. Add up to a cup of these additions when you add the cheese, then proceed with the recipe.

Servings: 2 (8x4-inch / 20x10 cm loaves)

Author: Mary Gillespie

Ingredients

• 1-1/2 cups / 375 ml all purpose flour
• 1-1/2 cups / 375 ml whole wheat flour
• 1-1/2 teaspoons / 7.5 ml baking powder
• 1 teaspoon / 5 ml baking soda
• 1 teaspoon / 5 ml salt
• 1/2 teaspoon / 2.5 ml ground pepper
• 2 tablespoons / 30 ml dried onion flakes
• 1 teaspoon / 5 ml garlic powder
• 1 teaspoon / 5 ml chili powder
• 1 cup / 250 ml grated cheese
• 1 cup / 250 ml cubed 1/2-inch / 1.25 cm cheese
• 1-1/2 cups / 375 ml buttermilk
• 2 eggs
• 1/4 cup / 60 ml olive oil

Instructions

1. Preheat oven to 375 degrees F / 190 degrees C.
2. Grease two 8x4-inch / 20x10 cm loaf pans, or one 9x5-inch / 23x13 cm loaf pan. (You can line the bottom with parchment paper if you want. This will prevent cheese from sticking and may help you remove loaves more easily from the pans.)
3. In large mixing bowl, stir together flour, baking powder, baking soda, salt, onion flakes, garlic powder, and chili powder until well blended. Add grated and cubed cheese and stir to distribute evenly.
4. In separate bowl, beat together buttermilk, eggs and olive oil. Add to flour mixture.
5. Stir until all flour has been moistened and no streaks of flour remain. The batter will be stiff and not smooth.
6. Spoon into prepared pans and bake for 40 - 45 minutes, or until tops are golden brown and a toothpick inserted into center of loaf comes out clean.
7. Remove loaves from oven and let sit for 5 minutes. Run a knife around the edges of the pans to loosen any cheese that may be sticking. Turn loaves out of pans and let cool.