Tangy Buttermilk Cheese Bread for Your Bread Machine
Get ready to elevate your homemade bread game with this delightfully rich and tangy Buttermilk Cheese Bread, designed specifically for your bread machine. This foolproof recipe combines the creamy tang of buttermilk, the savory depth of shredded cheddar cheese, and the perfect balance of sugar and salt to create a soft, flavorful loaf with a golden crust. With just 10 minutes of prep time, your bread machine takes care of the rest—mixing, kneading, proofing, and baking to perfection. Ideal for sandwiches, toasting, or as a side for soups and salads, this bread is as versatile as it is delicious. Whether you’re a seasoned baker or new to the world of homemade bread, this recipe is your go-to for bakery-quality results right from your kitchen!
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Recipe Information
Ingredients
- 1 cup Buttermilk
- 2 tablespoons Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Shredded cheddar cheese
- 3 cups All-purpose flour
- 2 tablespoons Dry milk powder
- 2.25 teaspoons Active dry yeast
Instructions
Remove the bread machine pan and ensure the paddle is firmly in place.
Add 1 cup of buttermilk and 2 tablespoons of water to the bread machine pan.
Place 2 tablespoons of unsalted butter, diced into small cubes, into the pan.
Carefully add 1 tablespoon of sugar and 1 teaspoon of salt to opposite corners of the pan.
Sprinkle 1 cup of shredded cheddar cheese evenly over the liquid base.
Gently add 3 cups of all-purpose flour, spreading it out across the pan to cover the liquid completely.
Add 2 tablespoons of dry milk powder on top of the flour.
Sprinkle 2.25 teaspoons of active dry yeast over the dry ingredients, ensuring the yeast does not touch any liquid.
Insert the pan securely back into the bread machine and select the 'Basic' or 'White Bread' program. Choose the 2-pound loaf size and a medium crust setting, if available.
Start the machine and allow it to run through its cycle, which typically includes mixing, kneading, proofing, and baking.
Once the bread cycle is complete, carefully remove the pan from the machine using oven mitts and let the bread cool in the pan for 5 minutes.
Turn the bread out onto a wire rack and allow it to cool completely before slicing.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
