- 2 1/2 cups 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
- Preheat the oven to 375°F. Lightly grease an 8″ square or 9″ round pan.
- 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, using your wet fingers to spread it to the edges of the pan.
- 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.
- 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.
- Yield: 1 loaf, about 12 servings.