Soft and buttery in texture, this Buttermilk Cheddar and Chive Bread is perfect sliced and eaten warm or used for a lavish grilled cheese sandwich.
Buttermilk Cheddar and Chive Bread
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 3/4 tsp instant yeast
- 2 tsp kosher salt
- 4 large eggs divided
- 2 large egg yolks
- 2/3 cup warm whole buttermilk 120-130F degrees
- 3/4 cup unsalted butter softened
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup fresh chives
- 1/3 cup green onion
- 1 tbsp water
- Grease a 9x5-inch loaf pan with shortening.
- Using a stand mixer with paddle attachment, slowly combine the following in bowl: flour, sugar, yeast, salt, 3 eggs, egg yolks and warm buttermilk until well-mixed (2-3min). If mixture is dry and crumbly add more buttermilk (1 TBSP at a time). Then, beat mixer on medium-high for approximately 6 minutes.
- Switch to the dough hook attachment. With mixer on medium speed, add butter in three additions, letting each addition incorporate before adding the next. 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 equal portions. Working with one portion at a time, roll dough into a 16x12-inch rectangle. Brush one long side of dough with egg wash. Sprinkle one-third of cheese mixture over dough. Starting at opposite long side, roll up dough, jelly-roll style, pressing seam to seal. Place on a sheet pan. Repeat twice 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, 1½ 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. Cover loosely 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 and let cool on a wire rack. Serve slightly warm.