This bread is very utilitarian—perfect for a spiced-up sandwich, alongside soup and salad, or by itself for breakfast. And the bread is customizable: Add more or less cheese or try different varieties such as Parmesan or Asiago. Experiment with herbs like rosemary and basil, or incorporate vegetables like sun-dried tomatoes or olives. This American recipe claims as its heritage a variety of breads from a number of ethnic groups, such as the Irish soda bread, the Georgian khachapuri, or the Italian torta umbra al formaggio. This recipe makes two loaves, so bear in mind that bread freezes well.
Recipe Servings: 16
Prep Time
40 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
50 minutes
Total Time
3 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6½ cups unbleached bread flour, plus more as needed for dusting
- 2 tsp salt
- 5 Tbsp sugar
- 1 cup lukewarm water
- 1 cup plus 2 Tbsp lukewarm buttermilk
- 1½ Tbsp instant yeast
- ¼ cup unsalted butter, melted
- Nonstick cooking spray, to grease bowl and pans
- 2 cups shredded sharp cheddar cheese
- ¼ cup herbs, minced (parsley, chives, rosemary, basil)
Directions
- Combine bread flour, salt, and sugar in a large mixing bowl.
- Combine water and buttermilk in a separate bowl. Then whisk in the yeast until dissolved.
- Add the liquids to the flour mixture, and then stir in the melted butter.
- Mix by hand about 2 minutes, and then let rest for 5 minutes.
- Continue to mix the dough until it is smooth and not sticky, adding more flour and water as needed.
- Transfer the dough to a lightly floured surface and knead. Form dough into a ball.
- Coat the inside of a large bowl with nonstick cooking spray, and place dough in bowl. Cover with plastic wrap and let sit for 90 minutes until dough has doubled in size.
- Divide dough into two equal pieces. Dust lightly with flour and use a rolling pin to roll into a 10 x 16-inch rectangle.
- Spread cheese and herbs evenly over the dough. Then roll up the dough from the short side and pinch together the ends.
- Grease two 8 x 4-inch loaf pans using nonstick cooking spray.
- Cut the roll in half, lengthwise, and lay the pieces next to each other, face up.
- Braid the pieces together, pinching together lightly at the ends. Repeat with reserved dough.
- Place each loaf gently into a greased pan. Cover both pans with plastic wrap and allow to rise until dough is about 1 inch above the sides of the pan.
- Preheat oven to 350°F. Bake loaves for 45–50 minutes. If after 25 minutes top is brown, cover with aluminum foil. Internal temperature should reach 185°F.
- Allow to cool one hour before serving.
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