2 cups (480 mL) cold buttermilk, plus extra for brushing
Preheat the oven to 400°F (200°C). Lightly coat a 10-inch cast iron skillet with melted Country Crock® Original Spread and set it aside.
Using a half teaspoon (2.5 ml), spoon the 4 tablespoons (60 ml) of Country Crock® Original Spread into small pieces on a plate, and keep them in the fridge until ready to use.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and pepper. Add the chopped rosemary and cheddar cheese, stir to combine.
Add the chilled spooned Country Crock® to the mixture and using your fingers, work the pieces into the flour by quickly pinching and rubbing the Country Crock® and flour together. Everything should be fully combined, without leaving large chunks.
Add 2 cups of buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir, use your hands to press and gather the dough into a rough ball. Shape the ball until slightly flattened and about 8 inches in diameter.
Brush the cast iron skillet with the melted Country Crock® Original Spread and add the dough. With a sharp knife, score a large X about 1/2-inch deep all the way from end to end. Brush the top with a bit more buttermilk.
Bake for 25 minutes, then check the bread; if the top is already nicely browned, tent with a piece of aluminum foil. Continue baking for 20 to 30 minutes more. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a skewer and it should come out clean.
Transfer bread to a wire rack and let cool for roughly 10 minutes before serving. Cut into thick slices and spread generously with Country Crock® Original Spread. Enjoy!