Buttermilk Cheddar and Chive Bread

by | Jul 31, 2018 | Food Chain

Buttermilk Cheddar and Chive BreadSoft 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 Bread from Taste of the South
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Buttermilk Cheddar and Chive Bread

Course: Side Dish
Cuisine: American
Servings: 1 loaf


  • 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.




This recipe Buttermilk Cheddar and Chive Bread appeared first on Taste of the South.

Written by Peter La Fond

I'm food- and- wine obsessed. Discovering a new recipe is a delight; refining a classic one is my all-consuming idée fixe.

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