Firstly, the photo of this bread is a bit crap. I hadn’t intended blogging it; however quite a few people asked me about it so here it is.
I made this to go with soup, it was delicious. I make a slow roasted tomato soup from time to time as well; this will accompany that too, a perfect pair I should think.
The recipe featured in the March edition of Easy Food magazine, I did alter it slightly, that recipe had onion too. My children would have been picking it out, so I left it out.
Cheese & Chive Soda Bread
500g Plain Flour
2 tsp Bread Soda
1 tsp Paprika
1 tsp Sea Salt
125g Cheddar, grated
2 tbsp Chives, snipped
- Preheat the oven to 220C/200C fan. Line a tray with baking parchment or dust with flour.
- Sift the flour, bread soda, paprika and salt into a large mixing bowl.
- Add the butter, rubbing it in until it has a crumb consistency.
- Set a tablespoon of the cheddar aside for the top and stir the rest of it onto the flour mix, followed by the chives.
- Stir the milk in until you have a craggy dough, then turn it out onto a floured surface, quickly bringing it together into a round shape.
- Transfer the bread to the baking sheet, cut a cross in the top and sprinkle the reserved cheddar over it.
- Bake for 10 minutes, then reduce the temperature to 200C/180C fan and bake for a further 35 minutes, or until it has risen well and sounds hollow when tapped underneath.
- Cool on a wire rack.
This could also be cut into scones and baked (reduce the temperature by 20C and reduce the cooking time to 15-20 minutes) They would be a lovely alternative to a sandwich in work and school lunchboxes.