1-First, lightly grease a 9×5-inch metal loaf pan with vegetable shortening or nonstick cooking spray, then line it with parchment paper that extends over the edges and grease that too.

2-Dust the pan with 2 tablespoons of coarse yellow cornmeal to coat the surface, which helps create that traditional texture.

3-In a small bowl, whisk 2 1/4 teaspoons instant yeast with 1/3 cup warm water and a pinch of the granulated sugar; let it rest until it becomes frothy, usually a few minutes.

4-Next, in the bowl of a stand mixer fitted with a paddle attachment, combine 3 cups all-purpose flour, the remaining 3/4 tablespoon granulated sugar, 1 1/2 teaspoons kosher salt, 1/4 teaspoon fresh cracked black pepper, and 1/4 teaspoon baking soda.

5-Stir in 1/2 cup chopped scallions and 1 cup grated sharp cheddar cheese to evenly distribute the flavors.

6-Now, add 1 cup room temperature thick buttermilk, 2 tablespoons plus 1 teaspoon vegetable oil, and the frothy yeast mixture.

7-Stir lightly at first, then switch to the dough hook and mix on low speed for 4 to 6 minutes until the dough is soft and sticky.

8-Lightly grease your fingers and scrape the dough into the prepared pan, pressing it gently from corner to corner for an even shape.

9-Sprinkle the top with the remaining 1 tablespoon cornmeal, cover loosely with plastic wrap, and let it rest in a warm place until it doubles in size, about 1 hour the dough should rise to roughly one inch below the pan’s rim.

10-Finally, preheat the oven if you haven’t already, and bake the bread for 22 to 25 minutes until it’s golden brown, sounds hollow when tapped, and reaches an internal temperature of at least 190°F.

11-Remove it from the pan and cool completely on a wire rack before slicing. This step ensures the bread doesn’t get soggy, and for extra tips, check out our Irish soda bread recipe for more bread-making ideas.