This golden bread, baked in a cake pan (like cornbread) rather than a loaf pan, is crusty on the outside and moist and tender within. It features the wonderful aroma and flavor of cheddar cheese, making it an ideal loaf to enjoy alongside a bowl of tomato soup.
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. Stir 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 or a spatula dipped in water to smooth it out.
Bake the bread for 33 to 38 minutes, until a cake tester or toothpick inserted into the center comes out clean. The bread’s 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 into the bread, if you can; it's a bit crumbly when hot.
Serve warm or at room temperature. Store well wrapped for up to 2 days, reheating gently or toasting, if desired.
