Soda bread is one of the simplest and quickest breads you could make.
And you do not have to compromise on flavour or texture either. While this kind of bread will not keep for long, it is not intended to do so. You whisk it up, you bake it, and you eat it. Flavour is provided by all the things you add to it. In this case lots of cheese and green onions. The resulting tear and share loaf is soft and fluffy and super cheesy. It is a perfect accompaniment to your favourite soup or stew.
Make sure your oven is hot and ready before you even start making the dough. It is important to bake bread in a well preheated oven.
This recipe is for a 25cm (10in) square pan. Enough for 9 generous pieces.
Watch the video down below for detailed instructions.
125g (4.4oz) white flour
125g (4.4oz) wholemeal flour
4g (0.14oz) baking powder
4g (0.14oz) baking soda
5g (0.17oz) salt
50g (1.75oz) cold butter, cubed
200g (7oz) strong cheddar or any other mature cheese
60g (2.1oz) chopped spring onions
220g (7.75oz) buttermilk *you can use yogurt mixed with milk at a 1:1 ratio
1 whole egg
- Preheat your oven to 190C (375F) no fan.
- Whisk together the egg and buttermilk.
- In a separate bowl combine the wholemeal & white flour. Add the salt, baking powder and baking soda. Mix well to distribute the ingredients evenly.
- Crumble in the butter. Add the cheese and spring onions. Mix well.
- Add the buttermilk & egg mix to the rest of the ingredients and mix until no dry flour left.
- Spread the mix out on a piece of parchment paper. Place in your baking tray and shape to fit.
- Sprinkle the top with wholemeal flour and using your dough scraper cut the bread into sections.
- Bake for 25 – 30 minutes or until the internal temperature reads above 94C (200F).
- Let it set for 10 minutes before removing from the tray.
Enjoy whilst warm fresh 🙂
Watch the video here