1-Getting started: Getting started with this recipe is as easy as mixing a few bowls, and we’ll walk you through it like we’re chatting in your kitchen. Begin by activating the yeast to ensure your bread rises just right it’s the secret to that light, airy texture.

2-Yeast Activation: In a small bowl, whisk the instant yeast with warm water and a pinch of sugar, then let it sit until it’s frothy and bubbly. This step takes about 5-10 minutes and guarantees your dough will puff up nicely.

3-Mixing Dry Ingredients: Next, in your stand mixer bowl, whisk together the flour, the rest of the sugar, salt, black pepper, and baking soda. Add in the chopped scallions and grated cheddar cheese, mixing them in for even distribution.

4-Mixing and Rising the Dough: Pour in the buttermilk, vegetable oil, and the yeast mixture, then stir lightly to combine. Switch to a dough hook and mix on low speed for 4 to 6 minutes until you get a soft, sticky dough that’s ready to rise.

5-Preparing the Pan and Dough: Grease your fingers, scrape the dough into a prepared 9×5-inch metal loaf pan that’s been greased, lined with parchment, and dusted with cornmeal. Press it evenly into the corners and sprinkle the top with the remaining cornmeal.

6-Rising the Dough: Cover it loosely and let it rise in a warm spot for about an hour until it’s doubled in size. Once that’s done, preheat your oven to 400°F and bake for 22 to 25 minutes until it’s golden and sounds hollow when tapped.

7-Finishing Touches: Pull it out, let it cool completely on a wire rack, and slice it up for the best results. The total prep time is around 1 hour 30 minutes, with cooking at 22 to 25 minutes, making this a quick win for any day.