2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 44

BUTTERMILK CHEDDAR

AND CHIVE BREAD

MAKES 1 (9X5-INCH) LOAF

Soft and buttery in texture, this braided loaf is perfect sliced

and eaten warm or used for a lavish grilled cheese sandwich.

3 cups all-purpose flour

¼ cup sugar

2¾ teaspoons instant yeast

2 teaspoons kosher salt

4 large eggs, divided

1. Spray a 9x5-inch loaf pan with cooking spray.


2. In the bowl of a stand mixer fitted with the paddle
   attachment, combine flour, sugar, yeast, and salt.
   With mixer on low speed, add 3 eggs, egg yolks,
   and warm buttermilk, beating until mixture comes
   together, 2 to 3 minutes. (If mixture remains too dry
   and crumbly, add more buttermilk, 1 tablespoon at
   a time.) Increase mixer speed to medium-high, and
   beat for 6 minutes.


3. Switch to the dough hook attachment. With mixer
   on medium speed, add butter in three additions,
   letting each addition incorporate before adding the
   next. Increase mixer speed to medium-high, and beat
   until a smooth and elastic dough forms and pulls
   away from sides of bowl. (If dough does not pull away
   from bowl, add more flour, 1 tablespoon at a time.)


4. In a small bowl, combine cheese, chives, and
   green onion. In another small bowl, whisk together
   1 tablespoon water and remaining 1 egg.
   5. Turn out dough onto a heavily floured surface,
   and divide into 3 equal portions. Working with
   one portion at a time, roll dough into a 16x12-
   inch rectangle. Brush one long side of dough with
   egg wash. Sprinkle one-third of cheese mixture
   over dough. Starting at opposite long side, roll up
   dough, jelly roll style; pinch seam to seal. Place on
   a sheet pan. Repeat twice with remaining dough
   and remaining cheese mixture. Braid all three
   ropes together, and tuck ends under. Place braid in
   prepared pan. Cover and let rise in a warm, draft-
   free place (75°) until doubled in size, 1½ to 2 hours.
   (Alternatively, dough can be made 1 day in advance,
   and refrigerated overnight before rolling and filling.)
   6. Preheat oven to 350°.
   7. Brush top of dough with remaining egg wash.
   8. Bake for 30 minutes. Loosely cover with foil, and
   bake until an instant-read thermometer inserted in
   center registers 190°, about 25 minutes more. Let
   cool in pan for 15 minutes. Remove from pan, and
   let cool on a wire rack. Serve slightly warm.

2 egg yolks

2⁄3 cup warm whole buttermilk

(120° to 130°)

¾ cup unsalted butter,

softened

1½ cups shredded

Cheddar cheese

1⁄3 cup chopped fresh chives

1⁄3 cup chopped green onion

1 tablespoon water