Buttermilk Cheese Bread combines two favorite food groups – cheese and carbs! – in one soft, delicious package. Make it in a loaf or rolls for a no-fail dinner side or breakfast treat.
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If you’ve spent much time on our blog, you know we like cheese, cheese, and more cheese. So, you probably won’t be surprised to find out we own a cookbook devoted to cheese, and sometimes when we get a cheesy craving, that cookbook comes to the rescue. Like with this recipe for Buttermilk Cheese Bread. I wanted CHEESE and CARBS, and behold! Buttermilk Cheese Bread. Genius!
I got the Tillamook Cheese Cookbook as a gift from my mom a number of years ago, because I guess she knows me pretty well or something. My family lived in Oregon for a good portion of my childhood, and about once a summer we would make a day trip to Tillamook to play at the beach and visit the Tillamook Creamery. Of course, since this was Oregon, “playing at the beach” meant “stumbling over rocks” and “shivering in sweatshirts,” and the creamery was the TRUE purpose behind our trek. If you’re ever on the Oregon coast – or really anywhere in the Western half of the United States – add the creamery to your list of must-dos. The cheese samples are EPIC, and then don’t even get me started on their ice cream…. [pauses to wipe drool].
Anyhoo, Buttermilk Cheese Bread might be considered one of their more subtly cheesy recipes, as the cheese is mixed into the dough, rather than smothering the top of some dish. But cheese is still an essential part of this recipe, giving the bread an unbeatable flavor and rich, perfectly moist texture. Side note: even though I used the Tillamook Cheese Cookbook, feel free to use your favorite brand of sharp cheddar cheese. This post, in spite of my fangirling, is not actually sponsored by Tillamook. I just happen to love ’em. (Hey, Tillamook…call me!)
As you might have noticed from my photos, you can make the Buttermilk Cheese Bread dough into either a lovely loaf or easily shareable rolls. Both are very soft – crispy crust lovers should look elsewhere – and perfect sides for any meal. I recommend slathering with butter, or, and I can’t believe I didn’t think of this earlier, that is, before I devoured the entire loaf…using it for a grilled cheese sandwich! Cheese on cheese on cheese.
Guess I better bake some more. Darn.
- ¾ cup water
- 1¼ cups buttermilk
- 2 packages yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 4½ to 5 cups all purpose flour
- 1½ cups shredded sharp cheddar
- 2 eggs, beaten
- Heat the water and buttermilk, either on a stovetop over low heat or in the microwave on low power, until slightly warmer than room temperature. Be careful not to heat the buttermilk too quickly or it will curdle.
- In a large mixing bowl, combine the water, buttermilk, yeast, sugar, and salt. Stir to combine. Add 2 cups of flour and cheese, whisking to combine. Add another 2½ cups flour and stir with a sturdy spoon. Knead the dough until it is smooth and soft, adding additional flour as necessary to keep it from sticking.
- Grease a large mixing bowl. Put the dough in the bowl, then turn the dough over, so that the top and bottom of the dough are greased. Let the dough rise in a warm spot, covered with a towel, until doubled in size, about an hour. Knead the dough briefly, then form into 2 loaves and place on a greased baking sheet, or into 2 dozen rolls placed in a greased 9 x 13 baking dish. Let the dough rise a second time, until doubled in size again, about 30 minutes.
- Preheat oven to 375. Brush the loaves or rolls with the egg wash. Bake until golden brown, about 15 minutes. Serve and enjoy!