Buttermilk Cheese Bread, page 372, August, 2015

The recipe for this loaf recommends serving it alongside a thick beef and barley soup, fresh ham, or simply using it to make an outstanding sandwich.

Into the bread machine, went:  1 cup buttermilk, 1/2 cup water, 1 cup shredded Swiss cheese, 1 1/2 teaspoons salt, 3 1/2 cups bread flour, 1 1/2 tablespoons sugar, 1 1/4 teaspoons baking powder and 2 1/2 teaspoons bread machine yeast.

This loaf uses the medium and basic cycle settings on the machine.

Nearly every recipe in this cookbook recommends letting the completed loaf cool to room temperature before slicing.  As this was baking, though, it smelled so incredible that mom and I knew that we wouldn’t wait.

This loaf rose too high and touched the top of the bread machine, then it cratered.  Not badly, but it didn’t bake to that rounded top I would have preferred.  It is a lovely golden brown with noticeable flecks of cheese on the crust.  Soft, chewy and delicious, I am glad we didn’t wait.  There is something intoxicating about eating fresh, hot bread, dripping with butter.

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