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Cabot Cheddar Soda Bread

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Cabot Cheddar Soda Bread

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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.

At a glance

Prep
Bake
Total
Yield
1 loaf

Nutrition information

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

  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ounces cold unsalted butter (Cabot preferred), cut into pats
  • 8 ounces Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
  • 10 ounces buttermilk*
  • 1 large egg
  • *Don’t have buttermilk? Substitute one 6-ounce container plain yogurt + 4 ounces milk

  • 298g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 57g cold unsalted butter (Cabot preferred), cut into pats
  • 227g Cabot sharp or extra-sharp cheddar, grated
  • 283g 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 Size1 slice, 80g
  • Servings Per Batch12
Amount Per Serving:
  • Calories216
  • Calories from Fat100
  • Total Fat11g
  • Saturated Fat6g
  • Trans Fat0g
  • Cholesterol50mg
  • Sodium412mg
  • Total Carbohydrate20g
  • Dietary Fiber1g
  • Sugars2g
  • Protein9g

* 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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