Cheddar & Scallion Soda Bread
Easy
Cheddar & Scallion Soda Bread You can’t beat a delicious slice of warm soda bread slathered with butter, but you can definitely make it even more delicious by adding aged cheddar and scallions! Think of cheese & onion crisps, but in perfect soup-dunking slices or toasted and served with scrambled eggs.
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
10
Cheddar & Scallion Soda Bread
Easy
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
10
Introduction
Cheddar & Scallion Soda Bread You can’t beat a delicious slice of warm soda bread slathered with butter, but you can definitely make it even more delicious by adding aged cheddar and scallions! Think of cheese & onion crisps, but in perfect soup-dunking slices or toasted and served with s
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Ingredients
- 450g plain flour
- 1 tsp (heaped) baking soda
- 1 tsp sea salt flakes
- 1 bunch spring onions
- 150g mature white or red cheddar
- 350-400ml buttermilk
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted / Gas 6.
- 2. Whisk together flour, baking soda and salt in a large bowl. Create a well in the centre.
- 3. Peel away any browning or dry outer leaves from each scallion then trim away both ends. Rinse under water and shake dry.
- 4. Use the large slicer attachment on your Kenwood food processor to slice the scallions. Turn the slicer attachment over to the large grater side and grate the cheddar.
- 5. Add the scallion and grated cheese to the bowl with the dry ingredients, reserving a small handful of each to top the bread later.
- 6. Add 350ml of the buttermilk to the bowl, then use a blunt knife to stir the dry ingredients, scallion and cheese into the liquid until mostly mixed through and you have a shaggy dough. If it’s too dry, add a bit more buttermilk, otherwise, use your hands to very lightly knead the remaining flour into the dough.
- 7. Tip dough out onto a floured surface and shape into a round disc about 5-6cm thick. Transfer to a floured baking tray then score the top with a cross using a sharp knife.
- 8. Bake in the pre-heated oven for 25 minutes, then sprinkle over the reserved cheese & scallions and continue baking for another 10-15 minutes. It should sound hollow when you knock the underside.
- 9. Leave to cool on a wire rack for 15-20 minutes.
- 10. Store in an airtight container at room temperature. You can also put slices into freezer bags and freeze for individual portions that are still fresh once defrosted at room temperature.
