This bread is basically a quick bread, and it goes with almost anything. I make it quite often, and serve it with chili, soup, tuna casserole, chicken, Bob’s gumbo, etc. The only problem is that if you make it in the morning or afternoon, there’s a chance that it might be gone well before dinner time. The crust is crisp and the bread is very moist. It can be baked in a round baking dish OR freeform as shown in the picture. I have posted both versions below.
This recipe is a child of Cabot Creamery and I will say that it is marvelous. Their original recipe is posted below, but you all know that I simply cannot make anything without customizing it. I have special additives which I have included in the Notes section.
A mixer is not necessary. I mix it in a bowl using a whisk, a heavy wooden spoon and a pastry blender.
Ingredients for Freeform loaf:
• 2 1/2 cups Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 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
1. Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray.
2. In large bowl, whisk together flour, baking powder, baking soda and salt. Add butter and work in with fingertips or a pastry blender until mixture looks crumbly. Add cheese and toss to combine.
3. In small bowl, whisk together buttermilk and egg. Add to flour mixture and stir until well combined.
4. Turn dough out onto floured surface. Knead several times, then shape into smooth ball. Transfer to prepared baking sheet. I like to use parchment paper or a silicone baking sheet so the bottom doesn’t get too dark.
5. 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.
*Don’t have buttermilk? Substitute ¾ cup plain yogurt and ½ cup milk. – OR – Put 2 TBSP white vinegar in a 1 cup measure and fill the cup with milk. Let sit for 15 minutes.
NOTES: Cabot’s original loaf was freeform. The above ingredients and preparation are for a freeform round loaf.
IF you would rather bake your bread in a round baking dish, feel free. I do it all the time. There is one slight change in the recipe, and that is to increase the buttermilk to 1 ¼ cups. Lightly grease your stoneware or other oven-proof vessel and add the dough. The baking time will be the same. When the bread is done, run a butter knife around the edge to loosen it. In ten minutes, dump the bread out onto a cooling rack.
I promised to give you my additions to totally customize the flavor of this bread. Add chopped pepperoni, jalapenos, cooked crumbled bacon, onions, garlic, green peppers, sweet mini peppers, or whatever else strikes your fancy. My favorite little hint is to bake the bread for 20 minutes, and then sprinkle on about 1/3 additional cup of grated cheese. It’s wonderful!
Support our farmers, please.
“Cabot is owned by 1,200 Dairy Farm Families throughout New York & New England
We manage four plants in three states, employing over 1,000 people, who make the best dairy products on the planet. Award-winning cheeses made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, NY. The best premium butter churned with care in West Springfield, Massachusetts. And in Cabot, we’re also making light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream. Your purchases mean the world to our future”.
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By Tika for CHEW WANNA EAT? 2015