Cheese soda bread

IMG_3899

Bread is not normally my most natural bake but this recipe in the latest Country Living (November 2014) sounded yummy so I thought I’d give it a go.

It’s a fairly dense loaf (like most soda breads) and pretty rustic but really tasty with a delicious crust – especially when slathered in butter. It’s the perfect accompaniment for a hearty autumn soup.

And best of all it’s really quick to make and bake!

Cheese soda bread recipe

Ingredients
500g plain flour
½ tsp bicarbonate of soda
½ tsp salt
75g mature Cheddar cheese, grated
350ml buttermilk
2 tbsp pumpkin seeds
oil for greasing

Method

  1. Heat the oven to 200°C (180°C fan) and grease a baking sheet with oil.
  2. Put the flour, bicarbonate of soda and salt in a bowl and stir in the cheese.IMG_3885
  3. Make a well in the dry ingredients. Pour the buttermilk in and stir quickly with a wooden spoon until the majority of the mixture is combined.IMG_3887
  4. Tip the mixture onto a lightly floured surface and knead gently until it is combined.IMG_3888
  5. Shape into a ball and pat down into a circle about 20cm wide.
  6. Put the dough onto the greased baking sheet and sprinkle with pumpkin seeds.
  7. Make a cross in the dough with a knife or the back of a wooden spoon.IMG_3890
  8. Bake for 30 minutes or until the bread sounds hollow when tapped on the base (mine needed 35 minutes).
  9. Cool for 10 minutes before you delve in!
IMG_3898

The finished article

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s