Herbed Cheddar Savory Irish Soda Bread
User Reviews
5
Herbed Cheddar Savory Irish Soda Bread
Description
Herbed Cheddar Savory Irish Soda Bread combines all-purpose flour, baking soda and powder, fresh herbs, diced cheddar cheese, and pine nuts for texture. Buttermilk and egg bind the dough, which is formed into a round loaf and baked at a high temperature for a golden crust. The result is a bread with a moist but firm interior and bursts of cheesiness and herbal flavor.
The cheddar and pine nuts offer a rich, savory contrast to the bread's slightly tangy base from buttermilk, while the herbs add an aromatic touch. This bread is best sliced and served alongside hearty dishes or enjoyed as a snack with butter.
Be sure to lightly flour the baking surface and shape the dough into a round before baking to ensure even rising. If the dough feels sticky, adding flour to the work surface helps. Handling the dough gently will maintain the intended texture.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons fresh herbs finely chopped
- 4 ounces cheddar cheese diced small (about ¼-inch, medium or sharp
- 1 cup buttermilk
- 1 egg large
- 1 tablespoon butter melted
- ¼ cup pine nuts
Instructions
- Preheat the oven to 425˚Line a sheet pan with parchment paper and sprinkle it lightly with flour.
- In a medium-large bowl, whisk together the flour, baking soda, baking powder and salt. Stir to combine. Add the herbs, cheese and pinenuts. Stir again. Run through the dough with your fingers to break apart any diced cheese that has stuck together.
- Combine the egg and the buttermilk in a small bowl or cup and stir until well combined.
- Combine the buttermilk and egg in a measuring cup and stir well with a fork to combine. Make a well in the center of the flour mixture and add the buttermilk and egg. Stir just until all of the flour is incorporated..
- Turn the dough out onto a work surface that has been generously dusted with flour. Turn the dough several times to coat with flour (I like to use a bench scraper for this), then form into a round loaf. If the dough is sticky and difficult to shape, add a little extra flour to the work surface.
- Transfer the loaf to the prepared sheet pan. With a sharp serrated knife and cut an X on top of the loaf.
- Bake for 20 minutes. Cover with foil if getting too brown and bake for another 8–10 minutes. The top should be a nice golden brown.
- Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing. Slice thick and serve with butter.
Notes
- Use fresh herbs finely chopped to distribute flavor evenly through the bread.
- If the dough is sticky, sprinkle extra flour on the work surface during shaping.
- Slice and serve the bread warm or at room temperature alongside soups or stews for best results.
- Store any leftovers wrapped tightly to keep moisture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 284mg | 12% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 212IU | 4% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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