Cabot Cheddar Soda Bread
Cabot Cheddar Soda Bread
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 1 loaf |
Ingredients
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter (Cabot preferred), cut into pats
- 8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
- 1 1/4 cups buttermilk*
- 1 large egg
- *Don't have buttermilk? Substitute 3/4 cup plain yogurt + 1/2 cup milk
Directions
1) Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.
2) In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3) Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.
4) Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.
5) Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.
6) Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.
7) Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.
Yield: 1 loaf, about 12 servings.
Reviews
- 01/23/2012
- Love, love, love this bread. My teenaged daughter says that it tastes just like homemade mac and cheese. I used sharp cheddar and the second time, added 2 tbs shopped dried chives. Delicious!
- 01/10/2012
- so easy to make and very tasty. Everyone loved it - a definite keeper
- 01/07/2012
- Beautiful texture and taste!! I made this in the round loaf variation and it was wonderful. Even my daughter who says she doesn't like cheese ate it! The smell coming from the oven was wonderful.
- 01/02/2012
- 10/18/2011
- Love this bread. I didn't have any cornmeal to make cornbread to go with chili so I improvised with this cheese bread and I am sure glad I did it was perfect with chili. I used yogurt and only 2 oz of milk. Added 2 seeded jalapeños and a very sharp white Irish Cheddar I had on hand. Plopped (very sticky) on a piece of parchment, no pan to wash! Thanks KAF you saved me again.
- 06/18/2011
- This recipe was great! My family enjoyed it with a dinner of roast beef. I'm glad i used a thermometer to tell me when the bread reached 200 degrees. mine only took 25 minutes to cook. the inside texture is amazing, with lots of nice gooey cheese. It's worth using a high-quality, extra sharp cheddar for this recipe!
- 04/08/2011
- This bread was simple to put together -my 4-year-old did most of the work. Ate dinner we each had a 3rd slice. Hot and steaming on the inside, crisp on the outside, butter dissolved into it and ...[crumbs falling out of my mouth] it was really really good! We'll have the leftovers with strawberry jam for breakfast. Maybe next time I'll substitute 4oz cheddar with 4oz pepper jack or add a dash of cayenne, which reminds me of KAF scallion-cheddar scones but this is lighter and airier.
- 04/03/2011
- Excellent! I was really in a hurry and it didn't quite make it to 200 degrees internally, but it seemed perfect to me. We cut it up as soon as it was out of the oven, and it wasn't a big problem. Everyone loved it!
- 04/01/2011
- I did it all in the food processor, mixed the dry ingredients and then pulsed in the wet ingredients. It was very simple. I chopped the cheese in the processor too. It was absolutely delicious- so easy, fluffy, cheesy and tender. You can buy Cabot cheese in Walmart, I used the extra sharp. That is going to be my new go-to bread with soup or salads.
- 03/31/2011
- This is so very easy to make. It looks and smells great and tastes even better!
