Buttermilk-Cheese Loaf

This savory quick bread relies on buttermilk and cheddar cheese for a loaf that’s tangy, rich, and ready without any yeast or rising time. The dry mustard is the ingredient that makes it interesting. It sharpens the cheese flavor and gives the bread a subtle warmth that you can’t quite pin down but would miss if it weren’t there.

Mix the wet into the dry just until moistened. This is a quick bread, so restraint matters. Overmixing develops the gluten and turns a tender crumb into something tough and chewy. A few lumps in the batter are fine and actually preferred.

The loaf needs a full 10 minutes to cool in the pan before inverting. Cut into it too early and the center will be gummy, even if a toothpick came out clean.

Pro Tips

• Shred the cheddar yourself from a block. Pre-shredded cheese has anti-caking agents that can affect the texture of the bread.
• Beat the buttermilk, oil, and eggs together first, then add to the dry ingredients all at once. This ensures even distribution with minimal stirring.
• If the top is browning too fast, tent loosely with foil for the last 15 minutes.
• Slice and toast leftover bread in a skillet with butter for a savory, crispy side.

Variations

• Use sharp or extra-sharp cheddar for a more pronounced cheese flavor.
• Fold in chopped chives, diced jalapeno, or crumbled bacon for a loaded savory loaf.
• Replace half the cheddar with Gruyere for a more nutty, complex cheese flavor.