CHEESE BREAD

Sailing late into the evenings this time of year. An attempt to get all the sun we can before fall arrives and the days become shorter.
Midday lobster baked become the norm and this allows for a simple, but satisfying evening meal of a good soup, a salad and fresh bread.
Tomato bisque is on the menu this evening and what better to have with it than cheese bread.

4 cups all-purpose flour

1 tablespoon double-acting baking powder

1 teaspoon salt 

3/4 teaspoon baking soda

2 cups sharp,cheddar cheese, grated

2 cups buttermilk

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, toss in the cheese and mix well

. Add buttermilk, stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface, work the dough gently by folding and flattening but no more than seven times, treat this as if it were bisguit dough!

. Halve the dough, shape each half into a round loaf, and transfer the loaves baking sheet that has been dusted with corn meal 

. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool