2½ cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons cold Cabot Salted Butter, cut into pieces
8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated & lightly packed (about 2 cups)
1 cup buttermilk
1 large egg
PREHEAT oven to 375°F. Coat baking sheet with nonstick cooking spray.
WHISK together flour, baking powder, baking soda and salt in a large bowl. Add butter and work in with fingertips until pieces mixture looks crumbly. Add cheese and toss to combine.
WHISK together buttermilk and egg in a small bowl. Add to flour mixture and stir until well combined.
TURN dough out onto floured surface. Knead several times, then shape into smooth ball. Transfer to prepared baking sheet.
BAKE for 35 to 40 minutes or until golden and skewer inserted in center comes out clean. Serve warm or at room temperature, cut into wedges.
This bread is outstanding. I make it often, and we love it! I can never make up my mind whether to bake it in a wonderful round crock that I have, or if I want to make a free-form loaf. I do bake it both ways. I guess it depends on my mood 🙂