Cabot Cheddar Soda Bread

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Yield: 1 loaf

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This delicious cheese bread, with its delicately crisp crust and moist interior, is super-simple to put together. Thinking about dinner? You can have this tasty bread on the table in under an hour. Our thanks to our Vermont neighbors, the folks at Cabot Creamery, for this delicious recipe.

Cabot Cheddar Soda Bread

star rating (50) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 12/16/2010


  • 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

Tips from our bakers

  • Cabot's original loaf was a freeform round. To make a round loaf, make a stiffer dough by reducing the buttermilk to 1 cup (or use 3/4 cup plain yogurt and 1/4 cup milk). Shape the dough into a round, place it on a lightly greased or parchment-lined baking sheet, and bake for 35 to 40 minutes, until golden brown.


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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.

Nutrition information

Serving Size: 1 slice, 80g Servings Per Batch: 12 Amount Per Serving: Calories: 216 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 50mg Sodium: 412mg Total Carbohydrate: 20g Dietary Fiber: 1g Sugars: 2g Protein: 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/08/2015
  • Annette from Richmond, VA
  • I think this is an excellent recipe and am adding it to my bag of tricks, so to speak. Because there were several comments about a lack of strong cheese flavour, I added a tablespoon of Vermont Cheddar Cheese Powder to the flour mixture. I used 3/4cup sour cream and 1/2 cup 2% regular milk in place of buttermilk. While the bread was cooling, I removed it from the rack to a plate, melted a pat of unsalted butter, poured it over the top of the bread, then sprinkled Parmesan cheese from the green top can...yummy!
  • star rating 11/28/2014
  • LeotheLion from KAF Community
  • Great, not-too-dense soup sidekick. I followed the recommendation to make a freeform round and it held together nicely.
  • star rating 10/31/2014
  • Jessie from Midwest
  • Made this twice in a week and about to make it for a third time two weeks later. It is incredible. I used all KAF whole-wheat flour the second time and DIY buttermilk (whole milk with a splash of apple cider vinegar) and it might have been even more delicious. And, when KAF says you can get it done in less than an hour, they're not lying.
  • star rating 10/06/2014
  • Misneac from Vermont
  • Good recipe. Didn't have buttermilk, used half sour cream, half whole milk and left out half the butter. Baked at 350 for 25 minutes in 10 very small loaf pans, filled halfway. Let cool for at least 30 minutes, and cut around edges before removing from pans. Threw a little rosemary on top before baking to fancy it up a bit. This is a rich bread. Would probably be a nice counterpoint to gazpacho; or as a carb for a light, spicy seafood course and vinegary greens. Wouldn't put it with anything too fatty or it will sink you.
  • star rating 08/22/2014
  • Trish from
  • Made twice. First time in free form round ~ second time in two free form rounds ~ one for me and one to share. Egg washed the top and added shredded cheese. Split with knife as other free form breads for a pretty look. Could not find Cabot cheese so used the best brand available in my rural area. Great with soup or salad. Makes a nice little gift!
  • star rating 06/25/2014
  • NC Baker from KAF Community
  • This was delicious and so easy! It will be my new go-to quick bread for soups, stews and casseroles. I made the recipe as is, with buttermilk, and added another 1/4 cup or so of buttermilk after stirring it altogether and figured it would be easier to spread, and it worked. The only change I made was adding a heaping tablespoon of KAF Pizza Dough Flavor to the dry ingredients since my bag of shredded extra sharp cheddar only had 1-3/4 cups of cheese, plus some reviewers said it didn't taste cheesy enough. I also grated a bit of parmigiano on top and sprinkled on some dried rosemary - delicious and smelled incredible while baking! I put all dry ingredients together in my food processor then put them in a bowl to stir in the buttermilk/egg mixture but this is such a sticky, heavy dough I think you could just pour the buttermilk mix in the processor and it would turn out fine. I also allowed my bread to sit for 20 minutes as suggested and it was easy to cut, not too crumbly, but moist, warm and cheesy - wonderful. I'll definitely make this again.
  • star rating 04/23/2014
  • from
  • Delicious bread. Went very well with my leek and potato soup. Would make again.
  • star rating 03/12/2014
  • Ellie from Portland, ME
  • Fantastic! I added a handful of shredded cheddar to the top of the dough before baking for a little extra crunchy cheesy goodness, which helps you pick up the subtle cheese flavor in the bread. I did not have buttermilk on hand, so I used 3/4 of a cup of Cabot's plain greek yogurt and probably about 3/4 of a cup of milk (I had to add more than suggested since greek yogurt is so thick). Cabot's greek yogurt has a strong almost cheesy flavor on it's own, and I bet it really made this extra delicious. I just cut into it 5 minutes ago and my boyfriend has already had 3 slices! As we really are a Cabot household and are almost never without at least a pound of sharp cheddar in the fridge, this recipe is sure to become a staple.
  • star rating 02/15/2014
  • saraeden from KAF Community
  • I made homemade turkey and 3-bean veggie chili tonight and was looking for the perfect bread accompaniment that was easy and savory. This IS the recipe. It could hardly be simpler, and reminded us of our favorite scone recipe with the addition of cheese. The house smelled great while it was baking, and I can't wait to toast it tomorrow and have it for breakfast with poached eggs! I might also use it as croutons in our favorite green salad. Can it get any better??? Because I didn't have any buttermilk, I tried the substitute Greek yogurt version of the recipe and it came out superb. When cut into wedges, it made for a perfect presentation and made for easy dipping in the chili juices. My husband says, "this is the perfect comfort food. I'm glad I married you!" Hope you enjoy this as much as we did.
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