Buttermilk Cheese Bread

A bread machine loaf that smells like a bakery and tastes like you spent all morning kneading. Buttermilk gives the crumb a soft, tangy quality that pairs beautifully with sharp cheddar melted right through the dough.

The interesting move here is using both yeast and baking powder. The yeast handles the main rise and develops flavor during the long machine cycle, while the baking powder gives the loaf an extra boost of lift. The result is a taller, softer loaf than you’d get from yeast alone.

This is truly a dump-and-go recipe. Everything goes into the machine, you press start, and come back to a golden, cheese-studded loaf. Hard to beat that.

Pro Tips

• Use room temperature buttermilk and warm (not hot) water. Cold liquids slow the yeast down and can throw off the machine’s timing.
• Grate the cheddar on the large holes of a box grater. Pre-shredded bagged cheese has anti-caking agents that don’t melt as smoothly.
• Sharp or extra sharp cheddar gives the best flavor. Mild cheddar tends to disappear into the bread.
• Check the dough ball during the first knead cycle. If it looks too wet, add a tablespoon of flour. Too dry, add a splash of water.

Variations

• Fold in crumbled bacon or diced jalapenos with the cheese for a loaded loaf.
• Swap cheddar for Gruyere or smoked Gouda for a different cheese profile.
• Add a teaspoon of garlic powder and dried herbs for a savory herb-cheese bread.