Cheese & Chive Soda Bread

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 cheese

500g Plain Flour
2 tsp Bread Soda
1 tsp Paprika
1 tsp Sea Salt
60g Butter
125g Cheddar, grated
2 tbsp Chives, snipped
250ml Buttermilk


  • 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.


7 thoughts on “Cheese & Chive Soda Bread

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