Combine flour, baking soda, baking powder, salt, and margarine.
In a separate bowl, whisk buttermilk and egg together. Pour buttermilk mixture into the flour mix and combine.
Lightly dust counter with flour then work dough for 1-2 minutes and form into two separate balls.
Melt ¼ c. of butter and whisk into ¼ c. of buttermilk.
Place dough balls onto greased sheet pan and cut an X pattern on top of each. Brush with the butter and buttermilk mixture. Bake in oven for 45-50 minutes until a toothpick comes out clean after being inserted. Let bread rest for 30-45 minutes before serving.
Ingredients
2 cups West Creek Beer Cheese , warmed
4 cups Roma® All-Purpose Flour
4 tbsp West Creek® Vinegar, White, Distilled
1 tsp baking soda
1 tbsp baking powder
1/2 tsp Magellan® sea salt
1/2 cup West Creek® Margarine, softened
1 cup Nature's Best Dairy® Buttermilk
1 Nature's Best Dairy® Egg(s)
1/4 cup Nature's Best Dairy® Butter, Unsalted
1/4 cup Nature's Best Dairy® Buttermilk
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
