Cheesy Soda Bread
Soda bread I believe really is an underestimated loaf, as it is so easy, delicious and quick to make (so much quicker than any yeast based product). Traditional recipes always say use commercial buttermilk as the liquid to combine the dough together, but I find this commodity not always easy to buy in the supermarket or your local dairy, so rather than be put off I encourage you to make your own. Truly it is so easy, as all you need is fresh milk and lemon juice, which curdle slightly when mixed together in the right quantity giving ‘homemade’ buttermilk!
I also add quality grated cheddar cheese to the dough mix for this recipe, in order to make a delicious cheesy soda bread for all cheese lovers.
This bread is 100% yeast free and is delicious eaten fresh, warm from the oven, however, is equally as good toasted the next day for breakfast.
If you seek a plain alternative try my other recipes: just click the recipe.
Ingredients
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500g wholemeal flour
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1 tsp salt- optional
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1 tsp baking soda
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Homemade Buttermilk
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400ml milk- full fat
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1 lemon- juice only
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Extra
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200g tasty cheddar- grated
Instructions
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01 Mix together the flour, bicarbonate of soda and salt( if required) in a large mixing bowl. Add half the grated cheese - approximately 100g. Mix well and leave to one side.
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Make buttermilk:
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02 In a separate bowl mix together the milk and lemon juice, and wait for a minute as it magically turns into buttermilk.
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Make dough:
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03 Now simply pour the buttermilk into the flour and cheese mixture, stirring lightly using 2 round bladed knives until the whole mixture comes together to form a sticky dough - see images #3 & #4.
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04 Tip onto a floured work surface and quickly shape the dough into a round or oval shape.
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05 Lift the raw soda bread onto a floured baking tray or a tray lined with baking paper and using a sharp knife, make a deep cross on the top. Top with the remaining grated cheese.
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Bake:
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06 Place the bread in the oven and bake for 40 minutes or so until firm to the touch.
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07 Cool on a wire rack until warm, then slice and serve or allow to become cold, and enjoy later.
Notes
I like to use a strong cheddar cheese for this recipe but a mild cheddar will work also. I use wholemeal flour but of course, white bread flour can also be used. By the way, the secret to making soda bread is to work quickly with light fingers and do not over knead. Its all about light, gentle fingers. If you over knead your dough will be hard and tough after baking. Finally I use full fat milk for my soda bread but low fat or semi-skinned milk works equally as well.
