In addition to taking significantly less time to make than traditional yeast-leavened breads,  Irish soda bread has the most delicious crunchy crust, yielding a rich, chewy interior that will incite the urge to bang out loaves of this yummy quick bread on a regular basis.  Crafted from simple ingredients sure to be found in every kitchen, this moist, dense, cheese- and onion-infused soda bread is virtually a meal unto itself. Let’s call this one a shout-out to my maternal great-grandmother, a red-headed Irish-Newfie.

rich, robust, quick & easy - that's how I like my bread.

a beauty of a scallion from taproot farms csa.

a handsome chunk of organic sharp cheddar cheese.

Cheddar-Scallion Irish Soda Bread

Preheat oven to 375 degrees F

Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp sea salt
4 tbsp butter, cold
2 cups sharp cheddar cheese, grated and lightly packed
½ – ¾ cups scallions, finely chopped
1 cup buttermilk
1 large egg

pack a flavor punch: scallions, buttermilk, egg & sharp cheddar cheese.

Tips

If you don’t have buttermilk on hand, just use one of these simple substitutes:

• For each cup of buttermilk required, place 1 tbsp white vinegar or lemon juice in a liquid measuring cup; add enough milk to bring the liquid up to the one-cup measure; let stand for five minutes and use in recipe.
• Substitute 1 cup plain yogurt or sour cream for 1 cup of buttermilk.
• Substitute 1 cup milk plus 1 ¾ tablespoons cream of tartar.

blitz flour mixture with knobs of butter to produce a crumbly fusion.

Directions

1. Grease baking sheet.
2. In food processor (with knife blade attached) or in large bowl, mix together flour, baking powder, baking soda and salt.
3. Add butter and pulse in food processor (or work with finger tips if not using food processor) until mixture looks crumbly.
4. Add cheese and scallions, pulse or toss to combine.
5. In small bowl, whisk together buttermilk and egg. Add to flour mixture and mix/stir well until combined.
6. Turn dough out onto floured surface. Knead several times, then shape into smooth ball.
7. Transfer to prepared baking sheet, flatten slightly into an 8-inch round, and cut an “X” in the top of the loaf with a sharp knife.
8. Bake in the middle of preheated oven (375 degrees F) for 35 to 45 minutes or until golden and skewer inserted in center comes out clean.

knead once...

knead twice...

knead thrice - not too much more! form a ball and let chemistry do the rest.

Serving Ideas

Rustic and homey, cheddar-scallion soda bread is the perfect pairing to some of my favorite comfort foods for fall — especially hearty minestrone, stew, chilli and vegetable soup. If you’re a carb addict, you’ll find that this bread makes a super sponge for sopping up remnants of your bolognese ragu on spaghetti night. For lunch fare, carve and toast a couple of thick slices to construct a flavorful foundation to a supreme sandwich. And if you’re a minimalist, simply savor a wedge of this tasty, robust bread served fresh from the oven or toasted with a pad of butter.

Storage

Store tightly wrapped (at room temperature, of course) for up to three days. But I’m sure it’ll be devoured well before then.

this bread puts you in the mood for cool autumn air and hearty soups.

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