Cheesy Soda Bread

Rachel Allen’s quick soda bread is a crowd-pleaser
Monday , 21 January 2013
Cheesy Soda Bread
Cheesy Soda Bread

Makes about 16

450g plain white flour
1 tsp salt
1 tsp bicarbonate of soda
1 tbsp chopped fresh herbs, such as rosemary, thyme, sage, parsley or chives
400ml buttermilk or sour milk (to sour milk, add 3 generous tbsp natural yoghurt or juice from half a lemon to 400ml fresh milk)
75g Cheddar or Gruyere cheese, grated

1. Preheat the oven to 250C.
2. Sieve the dry ingredients into a bowl, then mix in the chopped herbs. Make a well in the centre. 3. Pour in all the milk at once. Using one hand, with your fingers outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl. The dough should be softish, though not too wet and sticky.
4. When the dough comes together, turn it out onto a well-floured surface. Pat the dough until it’s about 2cm thick. Cut into round or square shapes about the size of a scone, then place on a floured baking tray. Generously sprinkle each soda bread scone with the grated cheese.
5. Place the tray in the oven. Cook for 10 to 20 minutes (depending on size) until golden and sounding hollow when tapped on the bottom.
6. Turn the oven down to 200C, after 10 minutes if they are already golden.

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