Total Time
1hr 50mins
Prep 1 hr 5 mins
Cook 45 mins

My son makes this & it's wonderful! Since he's a big fan of the food network, I'm guessing he grabbed the basic recipe there & tweaked it to suit himself. No kneading required (my favorite kind of bread making). This makes 2 loaves - one for now & one to freeze for later. Prep time includes rising time.

Ingredients Nutrition

Directions

  1. Lightly butter (2) 8 X 4 X 2-inch loaf pans.
  2. Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
  3. Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
  4. Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
  5. Sift together flour, sugar, baking powder, baking soda & salt.
  6. Gradually stir into the liquid mixture to make a thick batter.
  7. Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
  8. Pour batter into prepared pans, spreading evenly.
  9. Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
  10. Preheat oven to 375ºF & place rack in the center.
  11. Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
  12. Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
  13. Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
  14. * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.
Most Helpful

I would give this bread more than 5 stars if I could. I am gluten free and have not had good bread since I became so. I made this bread just as the recipe states except I used Maninis gluten free flour mix. The recipe calls for two pans, I put all of the dough into one pan, because gluten free does not rise as much. I ended up with a beautiful big loaf of absolutely delicious bread cooked without using rice, which is the awful staple of most gluten free items. Thanks so much for this recipe!

Anonymous June 15, 2015

Wonderful, different bread! I made exactly as directed and wouldn't have changed anything, except to have used the fresh herbs instead of dried next time around for a fresher flavor. Thanks so much for the excellent recipe!

Pianolady January 24, 2012

Delicious! I made this as our pizza crust tonight in a 9x9 pan. I baked it for 15 minutes and then loaded it up with all the goodies. It made for a thick crust that people wanted to eat instead of leaving the crust. Thanks, SusieQusie!!

SweetsLady March 12, 2008