Monday, March 5, 2018

Cheddar Soda Bread

Soda bread flavored with sharp cheddar cheese

Every year I bake some kind of soda bread around St. Patrick's Day and every year I ask myself why I don't bake it more often. It's easy to make and so completely delicious. And it lends itself to lots of variations.

Soda bread flavored with sharp cheddar cheese

My favorite version is probably my sweet soda bread. All you need is some butter and a cup of tea on repeat. But I was thinking about a great corned beef sandwich and decided a cheesy soda bread would be so much better than just plain deli rye bread.

Soda bread flavored with sharp cheddar cheese

I used an extra sharp cheddar so the flavor would stand out but, if you can get your hands on some Dubliner cheese then I would use that. This bread is soft on the inside, crumbly on the outside and perfect slathered with good salted butter. And, of course, perfect with the corned beef. Not homemade corned beef this time, just really good deli style with some mustard, and I had a winning sandwich. Enjoy!

Cheddar Soda Bread
Soda bread flavored with sharp cheddar cheese

by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ingredients (8 Servings)
  • 4 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon baking soda
  • 1 1/2 Teaspoons salt
  • 1/4 Teaspoon black pepper
  • 1 Stick (8 tablespoons) unsalted butter, chilled and cut into 1" cubes
  • 1 Egg
  • 1 1/4 Cups buttermilk
  • 1 Cup shredded sharp cheddar cheese
  • 2 Tablespoons chopped parsley
Soda bread flavored with sharp cheddar cheese
Pre-heat the oven to 375 degrees.

Add the flour, baking powder, baking soda, salt, pepper and butter to a large bowl. Using a pastry cutter or fork, cut in the butter until the mixture resembles course crumbs. Note that you can also do this with your fingers.

In a separate bowl, whisk together the egg and buttermilk and pour into the flour mixture. Stir until it is somewhat combined and add in the cheese and parsley.

The dough will be sticky and you will need to work it together with your hands. If it's too dry, add in another tablespoon of buttermilk.

Turn the dough out onto a floured surface and work into a loaf approximately 10" - 12" wide. Place on a baking sheet lined with parchment paper and brush with a bit of the buttermilk or an egg wash.
Score an X on top of the loaf and bake for approximately 40 minutes or until a cake tester comes out clean. Makes about 16 slices.

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