2Tablespoonsbutter, melted, for brushing loaf before and after baking
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Equipment
One 9 x 5 inch loaf pan, metal or glass
Instructions
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.
Remove the dough to a floured work surface and knead briefly. For into a ball, then, adding additional flour as needed to prevent sticking, roll the dough into a rectangle that is about 11-inch wide and about 15-16 inches long. Starting from the short side, roll the dough up jelly-roll style, pressing/pinching each end to seal the roll. Fold about 1-inch of each end of the roll underneath the roll. (your roll should now be about 9-inches long). Place roll into your greased 9x5-inch loaf pan.
Brush top of loaf with some melted butter, then cover with a clean tea towel to rise. Allow loaf to rise until the loaf crests the pan by about 1-inch in the centre of the pan, approximately 90 minutes (depending on how warm your kitchen is. I like to set mine on top of my pre-heating oven for a bit of extra warmth).
Move oven rack to the lower-third position in your oven. Preheat oven to 425° F (reduce 25° F. for glass pans).
When loaf has risen, you can test if it is ready to bake by poking your baby finger into the corner of the loaf. If the indentation remains, it's ready to bake.
Bake in preheated oven for about 35-40 minutes, checking the loaf at about 25 minutes and loosely covering the top with a sheet of aluminum foil to prevent the top of the loaf from over-browning. Bake loaf until the internal temperature reaches between 195-200° F. If you don't have a thermometer, remove the loaf from the oven, then from the pan and tap on the bottom of the loaf. It should sound hollow. If not, return to the pan and to the oven and bake a little longer.
Once baked, immediately remove the loaf from the pan and place onto a cooling rack. Brush the top of the loaf with more melted butter, for a lovely glow and softer crust.
Notes
Be sure to check the loaf early and cover loosely with a sheet of aluminum foil, if needed, to prevent over-browning.Be sure to read the notes above this Recipe Card where I share more detailedtips, variations and substitution suggestions for this recipe!