ABM Buttermilk Blue-Cheese Bread

This Automatic Bread Machine recipe comes from the extensive list at RazzleDazzleRecipes, but with an important alteration for use in Australia: You can’t buy buttermilk powder here, at least, not easily. This recipe changes the original by removing the buttermilk power and substituting buttermilk, with the attendant fluid levels changed according to the documented proportion of water needed to reconstitute buttermilk powder.

1/3 cup water
180ml buttermilk
2 cups plain flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup blue cheese, crumbled
1 tablespoon butter
1/4 cup fresh parsley, chopped
1 1/2 teaspoon dry yeast

Add ingredients to ABM bowl and select regular white loaf.

The somewhat ambiguous “1/2 cup blue cheese, crumbled” can be taken as either half a cup in volume before or after crumbling, and very approximate at that. The ‘crumbled’ part can be read as simply ‘broken up’ in the case of any decently creamy blue cheese.

The parsley really should be fresh: I’ve tried part-dried/part-fresh, and it just wasn’t quite right.

My only word of warning with this recipe would be that the chemistry of different cheeses can make a serious difference to how effective your leavening is. Despite being a two-cups-of-flour recipe, this can fill a large-ish ABM pan, or produce a half-height loaf, depending entirely on the cheese.