Description
A savory soda bread infused with cheddar and fresh herbs, perfect for any meal.
Ingredients
Scale
- 1 cup cheddar cheese, shredded
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 ¾ cups buttermilk
Instructions
- Kick off by preheating your oven to 220°C. Line a baking sheet and dust it lightly with flour.
- Grab a big mixing bowl and throw in the flour, baking soda, and salt. Give it a good stir to combine everything.
- Stir in the chopped herbs and cheddar cheese into the dry mix. Make sure it’s well combined.
- Mix in the buttermilk, stirring until it becomes a shaggy dough. Don’t mix too much.
- Put the dough on a floured surface. Knead it gently to form a smooth ball without overdoing it.
- Make a round disc of dough, about 18 cm across. Put it on your baking sheet, dust the top with flour, and cut a deep cross into the surface about 1 cm deep.
- Throw it in the oven at 220°C for 15 minutes. Then turn the heat down to 190°C and keep baking for another 30 to 35 minutes until it’s golden and sounds hollow when you tap the bottom.
- Take it out of the oven and wrap it in a tea towel. Let it cool down a bit so the crust can soften up.
Notes
- Ensure the herbs are finely chopped for even distribution.
- Don’t over-knead the dough to keep the bread light and fluffy.
- Adjust baking time for different oven types.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg