Thursday, January 9, 2014

Cheddar Cheese Soda Bread

Updated February 2020

A lovely, cheesy quick bread! Bakes in a round or square baking dish, and is awesome served with soups, grilled/baked fish or meats. 

We enjoyed ours with some fried chicken and Boston baked beans and loved it!  Recipe adapted from King Arthur Flour.

What you'll need to make Cheddar Cheese Soda Bread:

  • All-purpose flour
  • baking powder
  • baking soda
  • salt
  • butter
  • 8 ounces shredded sharp or extra-sharp cheddar cheese
  • buttermilk (see note)
  • 1 egg

2 1/2 cups 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 sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed
1 1/4 cups buttermilk (make your own by adding 1 tbsp lemon juice to milk)
1 large egg

Preheat the oven to 375°F. Spray an 8"or 9" square or round pan with baking spray (or lightly grease).

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. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened. 

Scoop the sticky dough into the pan; spread it to the edges of the pan. 

Bake the bread for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean. 

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 (if desired - I left mine in the pan and cut it from there).

Allow to cool 20 minutes before cutting.


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