PREHEAT OVEN 375F DEGREES. USE CONVECTION SETTING IF YOUR OVEN HAS THIS FEATURE.

• In a large mixing bowl, add the flour, baking soda and salt. Use a scraper, spatula or spoon to mix.
• Add the buttter chunks into the flour mixture. Use your hands to incorporate the butter into the flour. Mix until it's finely crumbled. You don't want to have large clumps of butter.
• In a measuring cup, add the buttermilk and egg. Use a fork or whisk to mix thoroughly.
• Make a well in the center of the flour mixture. Pour in the buttermilk mixture.
• Use scraper or spatula to combine and form a soft sticky dough.
• Transfer the dough onto a generously floured work surface. Knead 10 to 15 seconds.

  Note: Flour hands as needed.
• Sprinkle the cheese ontop of the dough. Knead the cheese into the dough until it is thoroughly incorporated. You want to end up with a soft dough.

  Note: Do not over knead and flour hands as needed. Do not over add flour as you knead.
• Shape the dough into a round.
• Flour a 1/2 sheet parchment paper. Place the dough ontop of the parchment paper.
• In a small mixing bowl, combine two tablespoons buttermilk and 1 egg. Use a fork to mix until thoroughly combined.
• Brush the dough top and sides with the buttermilk egg wash.
• Transfer the parchment paper with the dough into a 2 quart round stoneware baker with cover (or stoneware dutch oven pot with cover).

  Note: I place the baker ontop of a sheet pan for easy transfer to and from oven.
• Bake the bread covered for 40 to 45 minutes.
• Remove from the oven and take the cover off. Return to the oven and bake uncovered for 20 to 30 minutes. The bread will have a nice brown color and a toothpick inserted should come out clean.
• Transfer the bread to a wire rack and allow to cool for 10 to 15 minutes before serving. Cut into desired slices and smear with butter and enjoy!