Tangy buttermilk, melty Cheddar cheese, and chives give this fluffy bread lots of delicious flavor.
Buttermilk Cheddar and Chive Bread
Serves: 1 (9x5-inch) loaf
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1⁄4 cup sugar
- 2 3⁄4 teaspoons instant yeast
- 2 teaspoons kosher salt
- 4 large eggs, divided
- 2 large egg yolks
- 2⁄3 cup warm whole buttermilk (120° to 130°)
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups shredded Cheddar cheese
- 1⁄3 cup chopped fresh chives
- 1⁄3 cup sliced green onion
- 1 tablespoon water
Instructions
- Spray a 9x5-inch loaf pan with cooking spray.
- In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt. Using the paddle attachment, with mixer on low speed, add 3 eggs, egg yolks, and warm buttermilk, beating until mixture comes together, 2 to 3 minutes. (If mixture remains too dry and crumbly, add more buttermilk, 1 tablespoon at a time.) Increase mixer speed to medium-high, and beat for 6 minutes.
- Switch to the dough hook attachment. With mixer on medium speed, add butter in three additions, beating until combined after each addition. Increase mixer speed to medium-high, and beat until a smooth and elastic dough forms and pulls away from sides of bowl. (If dough does not pull away from bowl, add more flour, 1 tablespoon at a time.)
- In a small bowl, combine cheese, chives, and green onion.
- In another small bowl, whisk together 1 tablespoon water and remaining 1 egg.
- Turn out dough onto a heavily floured surface, and divide into 3 portions. Roll 1 dough portion into a 16x12-inch rectangle. Brush one long side of dough with egg wash. Sprinkle one-third of cheese mixture over dough. Starting at long side opposite border, roll up dough, jelly roll style, pressing seam to seal. Place on a baking sheet. Repeat procedure with remaining dough and remaining cheese mixture. Braid all three ropes together, and tuck ends under. Place braid in prepared pan. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 1 1⁄2 to 2 hours. (Alternatively, dough can be made 1 day in advance, and refrigerated overnight.)
- Preheat oven to 350°.
- Brush top of dough with remaining egg wash.
- Bake for 30 minutes. Loosely cover with foil, and bake until an instant- read thermometer inserted in center registers 190°, about 25 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool on a wire rack. Serve slightly warm.
