TANGY BUTTERMILK CHEESE BREAD
A nice change from a traditional loaf of white bread.
Provided by Alicia
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
- To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 1.9 g, Cholesterol 10 mg, Fat 3.1 g, Fiber 0.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 368.6 mg, Sugar 1.7 g
BUTTERMILK CHEESE BREAD
Make and share this Buttermilk Cheese Bread recipe from Food.com.
Provided by quixoposto
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Put all ingredients in the bread machine and start.
BUTTERMILK MEAT LOAF
Barbecue sauce is a Southwestern staple, so I use it in meat loaf instead of ketchup. The buttermilk and garlic also lend a tangy flavor. Whenever I serve this, it gets rave reviews, even from those who don't ordinarily care for meat loaf.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.
Nutrition Facts :
AMISH BUTTERMILK CHEESECAKE
Make and share this Amish Buttermilk Cheesecake recipe from Food.com.
Provided by andypandy
Categories Cheesecake
Time 1h25m
Yield 1 10 inch spring form, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Melt butter, stir in brown sugar, flour and oats.
- Press into 9 or 10 inch spring form pan.
- Beat cream cheese, and brown sugar in a bowl until smooth.
- Beat in the buttermilk, flour and soda until smooth.
- Beat in two large eggs until mixed, add in vanilla, dont overbeat.
- Spoon into prepared crust lined pan.
- Sprinkle the top with the crushed macarrons.
- Bake in oven for 70 minutes or until set.
- This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
- This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
- Cool before cutting.
- Serve with raspberry sauce and fresh raspberries.
CHEESE LOAF
Use this loaf for breakfast, an addition to any meal, or just as a snack!
Provided by Janelle D.
Categories Bread Quick Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
- Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
- Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 31.1 g, Cholesterol 26.8 mg, Fat 9 g, Fiber 1 g, Protein 9.3 g, SaturatedFat 5.6 g, Sodium 448.7 mg, Sugar 1.9 g
BUTTERMILK FRESH CHEESE
Liven up your next party with this distinctive cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try:-Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 6-ounce round
Number Of Ingredients 3
Steps:
- Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
- Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
- Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
- Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
BUTTERMILK BREAD
"This bread reminds me of sourdough without the trouble of having to prepare and replenish the starter," says Nita Anderson of Florence, Alabama. "Buttermilk gives a light tartness to the chewy loaf. It's a great all-purpose bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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BUTTERMILK CHEESE BREAD - SEASONS AND SUPPERS
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5/5 (6)Total Time 2 hrs 20 minsCategory BreadCalories 267 per serving
- Grease one 9 x 5-inch loaf pan and set aside. If using a glass loaf pan, be sure to reduce the stated oven temperature by 25° F.
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add the warm water and yeast to the bowl and stir to combine. Allow to stand for 5 minutes.
- Add to the bowl with the yeast the buttermilk, 2 1/2 cups of the flour, the white sugar, baking powder and salt. Blend together with a spoon or on low speed in a stand mixer for about 30 seconds. Scrape down the sides of the bowl, then increase speed to medium speed and mix for about 2 minutes (or vigorously stir with a spoon if using bowl).
- Reduce speed to low and add the shredded cheese and a bit more flour. Mix to combine. Begin adding more flour, in small increments, mixing between additions, until you have a moist and smooth dough that cleans the side of the bowl.
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