Cheddar Cranberry Soda Bread

Name: Cheddar Cranberry Soda Bread
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2½ cup King Arthur Unbleached All-Purpose Flour½ cup Cabot Cheddar Shake2 teaspoons baking powder1 teaspoon baking soda½ teaspoon salt¼ cup; 4 tablespoons cold Cabot Unsalted Butter; cut into ½" dice8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar; grated (about 2 cups)¾ cup dried cranberries¾ cup chopped walnuts; optional1 ¼ cups buttermilk or ¾ cup plain (not Greek) yogurt plus ½ cup milk1 large egg

– Makes 1 loaf (12 servings) –

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Ingredients

2½ cup King Arthur Unbleached All-Purpose Flour
½ cup King Arthur Cheddar Cheese Powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup, 4 tablespoons cold Cabot Unsalted Butter, cut into ½” dice
8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)
¾ cup dried cranberries
¾ cup chopped walnuts, optional
1 ¼ cups buttermilk or ¾ cup Cabot Plain Non-Fat Yogurt (not Greek) plus ½ cup milk
1 large egg

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Directions

PREHEAT the oven to 375°F. Lightly grease an 8 ½” x 4 ½” loaf pan.

COMBINE the flour, cheddar shake, baking powder, baking soda, and salt.

WORK in the butter until the mixture is crumbly.

STIR in the cheese, cranberries, and walnuts.

MIX the buttermilk and egg, and gently stir into the dry ingredients.

SCOOP the dough into the pan, spreading it to the edges.

BAKE the bread for 65 to 75 minutes, tenting it with foil for the final 10 to 15 minutes of baking, until a tester inserted into the center comes out clean. Internal temperature at the center should be about 200°F.

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. Do not slice while hot as it will crumble.