Cheddar Cranberry Soda Bread

Another great recipe from King Arthur Flour. This is like a giant scone. If you can't find cheese powder you can use extra flour and you can also use frozen cranberries instead of dried.

• Ready In: 1 hr 25 mins
• Yields: 1 loaf

Ingredients

• 2 1⁄2 cups unbleached all-purpose flour
• 1⁄2 cup  vermont  cheese sauce mix
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup  4 tablespoons cold unsalted butter, cut into 1/2-inchdice
• 2  cups sharp cheddar cheese or 2  cups extra-sharp cheddar cheese, grated, we prefer Cabot extra-sharp
• 3⁄4 cup dried cranberries
• 3⁄4 cup  chopped walnuts (optional)
• 1 1⁄4 cups buttermilk (not Greek) or 3⁄4 cup  plain yogurt 1/2 cup milk (not Greek)

Directions

1. Preheat the oven to 375°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
2. Combine the flour, cheese powder, baking powder, baking soda, and salt.
3. Work in the butter until the mixture is crumbly.
4. Stir in the cheese, cranberries, and walnuts.
5. Mix the buttermilk and egg, and gently stir into the dry ingredients.
6. Scoop the dough into the pan, spreading it to the edges.
7. 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°F.
8. 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. Don't slice while hot; it'll crumble.