Cheese soda bread


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

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


  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!

The finished article

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