Cheddar Cranberry Soda Bread

This long-time favorite bread is dressed up for the holidays with cheddar cheese, cranberries and walnuts.

Yield: 1 loaf (12 servings)

Ingredients

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup Cabot Cheddar Shake*
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup, 4 tablespoons cold Cabot Unsalted Butter, cut into 1/2" dice
8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)
3/4 cup dried cranberries
3/4 cup chopped walnuts (optional)
1 1/4 cups buttermilk or 3/4 cup plain (not Greek) yogurt + 1/2 cup milk
1 large egg

Heat the oven to 375 degrees F. Lightly grease an 8 1/2 x 4 1/2 inch 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. Its internal temperature at the center will be about 200 degrees F.
Remove the bread from the oven, and loosen the edges with a table knife. Wait for 5 minutes, then gently turn it out onto a rack to cool.

* Cheddar cheese powder

Don't slice while hot; it'll crumble.

Recipe and photo used with permission from: Cabot Creamery Cooperative