Tuesday, 23 October 2012
Cheddar and Cranberry Soda Bread
Being out for dinner at MacNean's on Sunday reminded me of the beauty of proper bread. Soft and fragrant with a crunchy crust, teamed with real butter I would never stop eating it. I can't believe I never thought of putting cheese in bread before- it's genius! The mature red cheddar adds a tangy saltiness to the bread which is balanced out nicely by the sweetness of the cranberries. This is a no yeast bread which is quick and easy to make. Its even worth making a soup to team with the bread!
450g plain flour
1 tsp bicarbonate of soda
1 tsp salt
100g cheddar grated
100g dried cranberries
1. Sift the flour and bicarbonate inot a bowl. Add the salt, cheddar and cranberries.
2. Make a well in the centre and pour in the buttermilk. Mix until a soft dough forms. All the crumbs should come together but the dough should not be too sticky. You may need another dash of buttermilk.
3. Tip out onto a floured surface and knead for a minute or two until the bread comes together in a smooth ball.
4. Shape into a 15cm in diameter round loaf and place on a baking sheet.
5. Bake at a preheated 220o C oven at 40-50 minutes. The base should sound hollow when tapped and be golden brown.