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Cheesy Buttermilk Bread

Last week I had an unopened pint of buttermilk in the fridge that was about to expire. I started searching on Pinterest for ways to use it up quick, but most of the recipes I came across only used a tablespoon or two. Finally I found this delicious looking bread that uses over a cup of buttermilk, and it was also a perfect excuse to use up the big block of cheese we had in the fridge too.

I changed up quite a few things from the original recipe, like omitting the olives and sun dried tomatoes, and also switching some measurements from grams to cups. The dough mixes up super quickly with just a few stirs (no mixer needed!) and needs no rising time, so it is super easy to make! And super cheesy.... mmmmmm.


Cheesy Buttermilk Bread


Cheesy Buttermilk Bread

2 1/4 cups all purpose flour
2 tsp. dried parsley (or 2 Tbsp. fresh)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground thyme (or 1/2 Tbsp. fresh)
1/2 tsp. salt
1/2 tsp. black pepper

1 1/4 cups shredded sharp cheddar
1/2 cup grated Parmesan
2 Tbsp. thinly sliced green onion

2 eggs
1 1/4 cup buttermilk
2 1/2 Tbsp. olive oil

Egg wash (optional) - 1 egg beaten with 2 tsp. water
Coarse salt and/or extra parsley for garnish


1) Preheat oven to 350 F. Butter a large loaf pan and either line it with buttered parchment paper or dust with flour. Set aside.

2) Fluff your flour with a fork before measuring and then use a spoon to lightly scoop it into your measuring cups. (This keeps it aerated & light, similar to sifting.) In a medium bowl use a fork or whisk to stir together the dry ingredients ~ flour, dried parsley, baking powder, baking soda, thyme, salt, & pepper.

3) Stir in the cheddar, Parmesan, and green onion.

4) In a small bowl, beat the eggs with a fork or whisk. Stir in the buttermilk and oil until well mixed. Make a well in the center of the dry mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter.

5) Scrape the batter into your loaf pan and spread it out evenly. For a nice brown color on top, brush the top of the batter with the egg wash. Sprinkle on some coarse salt and extra parsley (or fresh thyme) for color.

6) Bake for 45 minutes, until a small skewer inserted in the middle of the loaf comes out clean. Let cool in the pan for a few minutes and then lift out with the parchment paper.

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