Garlic Cheddar Soda Bread
*DISCLAIMER* This is in NO way a traditional Irish recipe.
Ok, so, as you may know, I'm on a soda bread making kick, and the real deal tastes a LOT like biscuits made with the recipe on the side of a box of Bisquick. Well, I got to thinking how much I love those with cheddar cheese and garlic thrown in, and thought— duuuuude, do that with a batch of soda bread and the kids will gobble that stuff up! And, well, I was Right!
Awesome with soups and stews too. And did I mention EASY?
Ingredients:
2-1/2 cups wheat flour [white wheat is great]
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded sharp cheddar
2 tsp garlic powder
*optional* add 1-2 TB sugar to cut down on bitterness. [Found mine a little bitter without it.]
*optional* add 1-2 TB sugar to cut down on bitterness. [Found mine a little bitter without it.]
1 3/4 cups buttermilk [or soured milk: in 2 cup glass measuring cup--1 3/4 cups milk, minus room for 2 tsp white vinegar or lemon juice, let sit for 10 minutes]
1 egg
Instructions:
Preheat the oven to 425 degrees. Lightly grease a cookie sheet or line with Parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, and garlic powder. Stir in the cheese and blend well.
In a small bowl or measuring cup, whisk together the buttermilk and the egg. Stir them gently into the dry ingredients.
Turn onto a lightly floured surface and knead it a few times [it will be STICKY], just until it holds together into a slightly flattened ball. [ I only handled it enough to make it into a oblong oval about 2 inches high.]
Place loaf onto the prepared cookie sheet. Cut a 1/2-1" deep cross in the center with a floured sharp knife. *optional*Brush the tops with 1 tablespoon melted butter. Wait 5 minutes for the liquid to be absorbed by the flour before baking.
Bake until the loaves are lightly golden and a toothpick or knife inserted into the center comes out clean—29-33 minutes.
Wrap in a tea towel [ or two] immediately and let cool on a wire rack.
Wrap in a tea towel [ or two] immediately and let cool on a wire rack.
Store wrapped tightly in foil, or in airtight container.
These Freeze GREAT.
These Freeze GREAT.
1 loaf
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| **After a couple of days when this bread is too hard to be particularly edible, I found it makes AWESOME croutons for Soups and Stews! Cut into 1" or 2" cubes and bake on foil lined cookie sheet for 20 minutes at 325 degrees F.--This is added to my Guinness Beef Stew leftover from St. Patrick's. |