Cheddar and Spring Onion White Soda Bread
By Tested and perfected in the Sur la Table kitchen
Cheddar and Spring Onion White Soda Bread
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1 loaf
- 1 pound (2 2/3 cups) all-purpose flour, extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Kerrygold Dubliner cheese, grated
- 4 spring onions or scallions, finely chopped
- 12 ounces (1 ½ cups) buttermilk, a little extra if necessary
This bread is always best eaten the day it is made. To check if this loaf is properly cooked, tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. If you don’t have any buttermilk in the house, sour ordinary milk with the juice of a lemon. Experiment with other flavorings such as crispy pieces of smoked bacon or finely chopped sundried tomatoes.
To prepare dough: Preheat an oven to 450°F with a rack placed in the center. Sift together the flour, baking soda and salt into a medium bowl.
Make a well in the center of the dry ingredients and stir in the cheese and green onions, then add the buttermilk. Using a large spoon, mix gently and quickly until you have achieved nice soft dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 6-inches. Place on a non-stick baking sheet and cut a deep cross in the top. Bake for 15 minutes, then reduce temperature to 400°F and bake for another 20-25 minutes or until the loaf is evenly golden and crusty. It should sound hollow when tapped on the bottom.
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it is still warm.
To serve: Place the soda bread on a breadboard and cut into slices at the table.
To prepare dough: Preheat an oven to 450°F with a rack placed in the center. Sift together the flour, baking soda and salt into a medium bowl.
Make a well in the center of the dry ingredients and stir in the cheese and green onions, then add the buttermilk. Using a large spoon, mix gently and quickly until you have achieved nice soft dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 6-inches. Place on a non-stick baking sheet and cut a deep cross in the top. Bake for 15 minutes, then reduce temperature to 400°F and bake for another 20-25 minutes or until the loaf is evenly golden and crusty. It should sound hollow when tapped on the bottom.
Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it is still warm.
To serve: Place the soda bread on a breadboard and cut into slices at the table.