When I bookmarked this it sounded exactly like Dorie’s Apero bread, which I’ve made many times and is delicious.
She has several versions out there with slight variations — there’s a ham and cheese on the NYT aside from the WaPo one I lined above.
Hers uses milk not buttermilk, but they are easily interchanged. Mixture of cheeses is flexible, as other add-ins and spices.
Also similar to Chetna Makan’s savory quickbreads (which are delicious) from Cardamom Trail which use yogurt (there’s a spinach spice one and a tomato paneer one iirc – made and loved both).
