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
Yields: 1 (9X5-Inch) Loaf
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 2¾ teaspoons instant yeast
- 2 teaspoons kosher salt
- 4 large eggs, divided
- 2 large egg yolks
- ⅔ cup warm whole buttermilk (120° to 130°)
- ¾ cup unsalted butter, softened
- 1½ cups shredded Cheddar cheese
- ⅓ cup chopped fresh chives
- ⅓ cup chopped green onion
- 1 tablespoon water
Instructions
- Spray a 9x5-inch loaf pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, and salt. 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, 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 was delicious. It looked exactly like the picture. Tasted like brioche with cheddar and onion.
The egg situation on this recipe is very confusing. it calls for 4 large eggs, divided (so 4 egg yolks, and 4 whites in separate bowls). Then two more large egg yolks.
In the instructions it says add 3 eggs, egg yolks (is this 7 eggs?!).
Then in step 4 it says to whisk together water and remaining egg.
How many eggs does Jane now have? See the confusion?
I understand your confusion and had to read it a few times to make sure I was doing it correct.
The bread dough itself needs 3 whole eggs plus 2 egg yolks. After the dough is made and you’re ready to roll it out, you need 1 additional whole egg for the egg wash which is used on the seams as well as on top of the loaf before it’s baked.
I made this bread yesterday for the first time and everyone absolutely loved it. The dough came together flawlessly and was easy to work with. The texture is light and airy like a brioche bread. Guests commented that it looked like it came from a bakery. I should have taken a picture of it for bragging rights. I will most definitely be making this one again!