2014 Update: Also delicious with a blend of 1 Tablespoon oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1.5 cups cheese: 1/2 cup each shredded parmesan, shredded mozzarella, and shredded cheddar jack cheese.
Cook’s notes: I had a quart of buttermilk in the fridge to use, and buttermilk is lovely in baking. I made two loaves of this bread for a potluck recently, and it was well-liked. The bread comes together quickly and it is savory. Perfect for fall!
Source: Adapted from thekitchn blog, which has 10 variations on this recipe, to use a stand mixer.
Makes one loaf
1 cup (8 oz) buttermilk (or plain yogurt)
1 large egg
1/4 cup (2 oz) extra-virgin olive oil
2 cups (10 oz) all-purpose flour
1 Tablespoon white sugar
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup shredded cheese: 1/4 cup shredded parmesan and 1/4 cup shredded cheddar cheese
Heat the oven to 350°F. Lightly coat a standard 9×5 loaf pan with nonstick cooking spray.
Whisk together the dry ingredients (flour to thyme) in a medium mixing bowl. Stir in the shredded cheese so it is evenly distributed through the flour mixture.
In the bowl of a stand mixer, use the paddle attachment and beat lightly the buttermilk, egg, and oil.
Sprinkle half the dry ingredients over the wet ingredients. Gently beat together. Beat in the remaining flour with as few strokes as possible until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners.
Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.