Ooey-Gooey Buttermilk Cheese Bread


  • Makes16 to 16 servings
Ooey-Gooey Buttermilk Cheese Bread

No yeast to fiddle with or endless kneading either - this bread is more like a big, moist cheesy biscuit. The assembly is a tad unusual, but creates an incredibly airy loaf with uniform pockets of cheese. If you'd rather not buy a whole carton of buttermilk, you can make this substitution: Combine 1 cup (250 mL) milk with 2 tsp (10 mL) lemon juice or vinegar; stir and let sit for a few minutes before using in the recipe.


  • 2 cups all-purpose flour

  • 2 1/2 cups shredded orange cheddar

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup cold butter, cubed

  • 1 cup buttermilk, well shaken

  • 2 tbsp butter, melted


  • Preheat oven to 400°F (200°C). Line a 2 L loaf pan with parchment paper, allowing edges to overhang (it makes removal easy later). In a food processor, pulse flour with the baking powder and baking soda just until mixed. Add butter cubes and pulse until mixture resembles coarse meal. Add 11⁄2 cups (375 mL) of the cheese. With motor running, gradually add buttermilk, mixing just until dough starts to come together.

  • Dust counter and your hands with flour, then turn dough onto the counter. Using your hands, gently gather dough into a ball (it will be a little sticky). Press to form a rectangle about 3 x 13 in (7.5 x 23 cm) Cut dough crosswise into 12 pieces.

  • Place 6 pieces of dough evenly across bottom of pan, cut sides up (they'll touch). Brush with 1 tbsp (15 mL) of the melted butter, then sprinkle half of remaining cheese overtop. Cover with remaining dough pieces. Brush with remaining butter and sprinkle with remaining cheese. Bake in centre of oven until golden and a wooden skewer inserted in centre of loaf comes out clean, about 40 minutes. Cool in pan for 20 minutes, then turn out. Great warm or at room temperature.

  • Makes 16 slices.

  • In 1 slice: 219 calories, 6.4 g protein, 15.6 g fat, 13.4 g carbohydrates, 0.5 g dietary fibre, 166 mg calcium

This article was originally published on Feb 01, 2010

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