The lovely thing about soda bread is that it is so quick to make. You can bake it in the morning and then eat fresh bread for lunch. Different flavours can easily be incorporated into soda bread dough, such as cheese and sun-dried tomatoes. My soda bread is packed full of flavour and is incredibly moreish. I have used Mull of Kintyre cheddar cheese, it has a beautifully creamy but mature taste and marries well with the tomatoes. Although, any strong mature cheddar cheese should work well in this recipe.
Cheese and Sun-Dried Tomato Soda Bread
Ingredients (Makes 1 loaf)
400g plain white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
284ml pot of buttermilk
150g Mull of Kintyre cheddar cheese or any mature cheddar cheese (grated)
100g sun-dried tomatoes (chopped into 1cm squares)
1. Pre heat your oven to Fan 200c and line a baking sheet with baking parchment.
2. Put all the dry ingredients, except 50g of cheese in a bowl and mix together with a wooden spoon, then make a well in the centre and stir in the buttermilk to create a sticky dough. Finally, bring the dough together with your hands.
3. Dust your work surface with flour, put the dough on the floured surface and shape into a flattened ball.
4. Place the dough onto the lined baking sheet and using a sharp knife cut deeply vertically and then horizontally over the dough to form a cross.
5. Sprinkle the remaining 50g of cheese on top.
6. Bake in the oven for about 30 minutes, then turn over the soda bread and bake for a further 10 minutes upside down.
7. When fully baked the soda bread should sound hollow when tapped underneath and be beautifully brown.
8. Once cooked allow to cool on a wire rack.
It’s absolutely delicious eaten sliced by itself or with a bowl of warm soup.
It’s lovely with my Spicy Carrot Soup.
I love to hear your comments, do let me know if you give this recipe a try.