Name: Buttermilk Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12.0
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1 teaspoon black pepper, ground; 1/2 teaspoon dry mustard; 1/4 cup flat-leaf parsley, finely chopped; 1 tablespoon fresh thyme, plus 1 teaspoon, divided; 1/2 cup sharp cheddar cheese, grated; 1/2 cup kerrygold dubliner cheese, grated; 1/4 cup grated parmesan cheese; 1 1/4 cups buttermilk; 2 eggs; 2 1/2 tablespoons olive oil; sea salt, for sprinkling; 1 large egg yolk; teaspoon boiling water

Buttermilk Bread Recipe

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15 m 45 m 12 Servings

Ingredients

2 1/4 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 teaspoon Black Pepper, ground
1/2 teaspoon Dry Mustard
1/4 cup Flat-leaf Parsley, finely chopped
1 tablespoon Fresh Thyme, plus 1 teaspoon, divided
1/2 cup Sharp Cheddar Cheese, grated
1/2 cup Kerrygold Dubliner Cheese, grated
1/4 cup Grated Parmesan Cheese
1 1/4 cups Buttermilk
2 Eggs
2 1/2 tablespoons Olive Oil
Sea Salt, for sprinkling

Egg Wash:

1 large Egg Yolk
teaspoon Boiling Water

Directions

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper and mustard. Add the parsley, 1 tablespoon thyme and cheeses. Stir.
In a medium bowl, whisk together buttermilk, 2 whole eggs and olive oil. Add wet ingredients to dry ingredients and stir just until combined and evenly moistened. Do not overmix. Scrape batter into prepared loaf pan.
In a small bowl, mix together egg yolk and 1 teaspoon water. Brush top of batter with egg wash. Sprinkle top of batter with remaining teaspoon thyme leaves and sprinkle with sea salt.
Bake in preheated oven for 45-50 minutes or until a skewer inserted in center comes out clean. Cool in loaf pan 5 minutes then turn out onto a wire rack. Serve warm or room temperature.