This classic quick bread takes much less time to make than a yeast bread and it’s just as comforting. Made with buttermilk and accented with aged Cheddar cheese and fresh rosemary, it can be served with soups or stews, but it’s just as delicious spread with a little butter and served as a snack.
- Baking Sheet
- Parchment Paper
- 4 cups (1 L) all-purpose flour
- 1 tbsp (15 mL) brown sugar
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 3/4 tsp (4 mL) salt
- 1/4 cup (60 mL) cold unsalted butter, cut into cubes
- 1 3/4 cups (425 mL) shredded aged white cheddar cheese
- 4 tsp (20 mL) finely chopped fresh rosemary
- 1 1/2 cups (375 mL) buttermilk, divided
- 1 egg
- Butter, for serving
- Preheat oven to 400°F (200°C). In large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Using pastry cutter or fingertips, cut in butter until mixture resembles coarse crumbs. Add cheese and rosemary; toss well.
- Whisk together 1 1/3 cups (325 mL) buttermilk and egg; stir into flour mixture until dough comes together.
- On lightly floured surface, knead gently just until dough comes together into a ball (do not over-knead dough). Shape into 8-inch (20 cm) round. Place on parchment paper–lined baking sheet and brush with remaining buttermilk.
- Using sharp knife, cut 1-inch (2.5 cm) deep “X” into top. Bake for 35 to 40 minutes or until golden brown, cake tester inserted into centre of bread comes out clean and bread sounds hollow when bottom of bread is tapped. Let cool for at least 30 minutes before slicing. Serve warm or at room temperature.
• The bread is best if served on the same day as it is baked.
• Substitute rosemary with thyme if desired.