EDWARD ENTERTAINS WITH EDWARD HAYDEN
THIS WEEK: CHEESE & ONION SODA BREAD
This bread is a really nice alternative to the traditional white soda bread. It stays fresh for 3-4 days in your bread bin but also freezes quite successfully. I have listed a series of other suggested flavours so you can change the flavour around to best suit yourself.
RECIPE
* 1lb/450g plain white flour * 1 level teaspoon of bread soda * 1/2 teaspoon of salt
* 12floz/350ml buttermilk approx.
Flavourings:
* 1 medium onion * 6oz/175g grated cheddar cheese
METHOD
- * Preheat the oven to 170C/325F/ Gas Mark 3
* Grease a 9inch round baking dish
* Heat a small saucepan with a little oil and sweat the onion until just softened. Allow to cool.
* Sieve the plain flour into a large mixing bowl.
* Sieve in the bread soda – it is vitally important that the bread soda be sieved as it tends to clump together.
* Add in the salt at this stage also.
* Add in the softened onion and the grated cheese.
* Pour in the buttermilk and mix until a soft ‘sticky’ dough has been achieved.
* Transfer the dough onto a well floured work surface and kneed
for a moment or two until the dough has been manipulated into a round shape
* Press into the previously prepared tin, dust the top of the bread with a little flour.
* Using a sharp knife cut a cross
ADDITIONAL FLAVOURS:
* Garlic & Rosemary
* Sultanas soaked in orange juice * Roasted Vegetables
* Curry, Apricot & Red Chilli
* Grated Mozzarella * Bacon & Thyme
* Cheddar Cheese & Rocket * Sun Dried Tomato & Chorizo in the top of the bread and pop into the oven to bake.
* Bake for 45 minutes in the tin and then invert the bread and pop it back into the tin upside down and bake for an addition al 5-10 minutes to firm up the crust on the underneath.
SUGGESTED AMOUNTS:
2 cloves garlic, 2 sprigs of rosemary 3oz/75g
1 1/2 mixed peppers, 1/2 red onion, 1/2 courgette
2 dessertspoons curry powder, 6 apricots, pinch chilli flakes 3oz/75g
5-6 rashers of bacon-lighted grilled, 2 stems thyme
2oz/50g cheese, 2 dessertspoons chopped rocket
3oz/75g sun dried tomatoes, 2oz/ 50g diced chorizo