CHEDDAR CHEESE SODA BREAD

When I started this blog, I couldn’t wait to post this recipe, even though it is a great recipe for St. Patrick’s Day.  It really is the only soda bread recipe I make.  As you can see in the photo below, I mad this in the fall–so don’t save it just for St. Patrick’s Day.  It is good all year round; especially because it is quick and easy!

I used to write a cooking article for an on-line local newspaper, the Dexter Patch.  I wanted to find something for St. Patrick’s Day, but didn’t want plain ol’ soda bread. My family didn’t really like soda bread.  Probably because they had been spoiled with hot-from-the-oven-homemade-yeast breads.

I discovered this Cheddar Cheese Soda Bread recipe on the Cabot Cheese website (https://www.cabotcheese.coop/).  Everyone in the household loved eating it, and I loved how quick and easy it is to make.  It has become a mainstay in our household. It is so good, I serve it all year long, rather than waiting for St. Patrick’s Day.

GREAT WITH SOUP

This is a great quick bread to serve along side soup.  It is especially good with lighter, blended soups when you feel that you may need more substance with dinner.  This bread is so flavorful and tasty, you don’t really need butter. Honestly, I don’t even bother putting butter out with it anymore; we all just dive in and enjoy it in its unadulterated simplicity.

You don’t need a mixer for Cabot Cheddar Cheese Soda Bread. You do need a good quality cheese, preferably a sharp cheddar. I must admit I love the Cabot brand.  No, I am not getting paid by Cabot Cheese company—but, hey, I won’t object if they decide to send me some free cheese!

Start by mixing the dry ingredients, then cut in the cold butter.  I use a pastry cutter to start, but usually end up getting my fingers in the mix. My fingers are usually cold, so I don’t have to worry about melting the butter when working it in.

Do not blend the butter with the flour too much and don’t worry about trying to get uniform chunks of butter. You want to have a crumbly mix, not a smooth dough.  If you mix it too much, your bread will be dense instead of flaky and light.

BUTTERMILK TENDERIZES

Buttermilk helps tenderize gluten, giving quick bread a softer texture and more body. It also provides a nice tang and flavor without adding more fat. If you don’t have buttermilk, you can make a substitute as noted in the recipe.  But I feel the bread tastes better with real buttermilk.

Did you know you can freeze buttermilk? The best way is to pour it into an ice cube tray and freeze until solid. Pop out the cubes and store in a baggie or freezer container.  Thaw the cubes overnight in the refrigerator or pop the in the microwave on low until melted.  The buttermilk probably will have separated while frozen, so you will need to whisk it back together before adding it to a recipe.

I find it easiest to use a fork to combine the dry and wet ingredients. It doesn’t make a smooth batter to pour in a pan. When you get a glompy kind of mix, dump it out on a lightly floured surface. Then knead it 3-4 times to and shape it into a disk. I pat it out into an 8 inch round.

Transfer the bread to a lightly greased baking sheet.  I line my baking sheet with parchment.  If you want a softer underside, put it on a silicone liner.  

Bake the cheese bread in the preheated oven and remove it to a wire rack when it is golden brown.  If you are unsure if it is cooked through, insert a toothpick in the middle. It should come out clean when done.

We love this warm. The original recipes states to wait 20 minutes before slicing, but I am fairly sure we never wait that long.  After about 10 or 15 minutes it is slice-able and absolutely delicious!

CABOT CHEDDAR SODA BREAD

• 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, cut into pats
• 8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups lightly packed
• 1 cup buttermilk*
• 1 large egg

Preheat the oven to 375°F. Lightly grease a baking sheet.  

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Stir in the grated cheese.

Mix the buttermilk and egg and add to the dry ingredients.  Use a fork to mix all ingredients completely. Scrape the dough out onto a lightly floured surface. Knead a 3 or 4 times to blend well. Shape the dough into an 8 inch round and place it on a lightly greased or parchment-lined baking sheet.

Bake for 30 to 40 minutes, until golden brown. Remove the bread from the oven, and gently transfer to a cooling rack.  Wait about 15- 20 minutes before cutting the bread if you can; it’s a bit crumbly when hot.

* No buttermilk? Substitute 3/4 cup plain yogurt and 1/4 cup milk, but it really tastes best with buttermilk.

Yield: 1 loaf, about 10-12 servings.

Thank you: www.cabotcheese.coop.com