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Cabot Cheddar Soda Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Cabot Cheese

Cabot Cheddar Soda Bread Recipe Cabot Cheddar Soda Bread Recipe

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.

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At a glance

Prep
Bake
Total
Yield
1 loaf
Nutrition information

Ingredients

Choose your measure:

  • 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

Instructions

  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.
  8. 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.