easy soda bread Archives - Munchies and Munchkins

I realise I only shared a soda bread recipe a few short weeks ago BUT this bread was so incredibly tasty that it just felt plain rude to keep it to myself. I won’t ramble on again about how much I love soda bread but instead I will just recommend you try making it, maybe this recipe or any other one you will find. It is the EASIEST bread you can make and uses the most basic of store cupboard staple items. It doesn’t stay fresh for very long so it’s best eaten the day you make it – which is handy as when it is warm and smothered in salted butter you will find it hard to stop. It is still good for toast the following day.

One of my favourite things about this recipe is the slow caramelisation of the onions..I love the sweet and buttery smell of onions frying away ever so softly. They really enhance the flavour of the bread and it is such a pleasant burst of sweetness when you find some in your slice of bread. The cheddar isn’t overpowering, in fact I would even say that if I hadn’t known it was in it then I wouldn’t have picked up on the cheese flavour. What it does do is balance out the onion flavour and gives the bread a little depth and saltiness.

Caramelised Red Onion & Cheddar Soda Bread

You will need:

1/2 small red onion sliced diced

50g butter

1 tbsp of rapeseed oil

75g mature cheddar, grated

400g self raising flour

250ml buttermilk ( I use semi skimmed or whole milk with 1.5tbsp of lemon juice, set aside for a few minutes )

1.5 tsp bicarbonate of soda

Preheat your oven to 180c. Heat a frying pan over a low to medium heat, add your butter and oil, wait until melted together and add your onions. Fry slowly, stirring occasionally until they are soft, sweet and almost translucent. Set aside to cool.

Add your flour and bicarb to a large bowl and mix well to combine, add your cheese and onions and mix again. Now slowly add your buttermilk and stir to form a dough, the dough should feel sticky. You will more than likely need the full 250ml but use your hands to judge the texture. Turn onto a floured surface and knead very lightly to form an oval or round shape. Place on a baking tray or in a loaf tray/cast iron pan. Using a knife score a cross into the dough going almost all the way through but not quite. Sprinkle with flour and bake for 35- 40 mins. The bottom should feel hollow when tapped.

Spread with butter and serve with chunks of cheese and chutney. It is also a great accompaniment to stews and soups.

Let me know if you try it, I would love to know what you think.

There isn’t much that smells better than fresh bread baking in the oven. I try to make some every few weeks just for the pleasure of kneading and watching the various stages of the rising and proving process. Sometimes though there just isn’t time to put in all the necessary work that goes into a really good loaf. There is however normally always time to make an easy soda bread.

I really enjoy making soda bread. I’ve always got self raising flour, bicarbonate of soda and lemon juice in my cupboard so that added to milk from the fridge is all I need for a fresh loaf in under an hour. Today I opted to make 4 individual rolls and a small loaf from one batch of dough.

You will need:

350ml of buttermilk or semi skimmed milk with 2 tbsp of lemon juice and left to stand for 5 minutes ( I never buy ready made buttermilk – it’s really not necessary )
400g of SR flour
2 level tsp of bicarbonate of soda
1 handful of green olives, diced

Preheat your oven to 180C.

Mix your flour with your bicarbonate of soda, add 300ml of your milk and mix to form a sticky dough. If you think it’s needed add the remaining milk. Flour your hands and scoop your dough onto a floured surface, knead a few times just to form a round ball of dough. Divide into two. Add your diced olives to one half of the dough and push them in quite deeply, you then need to make your rolls by splitting into 4 balls and rolling slightly. Place onto a greased and lined baking tray, use a knife to deeply score a cross into the roll. Sprinkle with flour and bake for 20 minutes until golden. With your remaining dough, shape slightly and place in a bread tin or baking dish and score as above. I used a cast iron oval cocotte from Staub lined with baking paper. Using this type of pot with a lid gives an incredible crust. Sprinkle with flour and bake for 35 minutes until golden brown and sounds hollow when tapped underneath.

Leave to cool on a wire rack but not too much, this is absolutely delicious when slightly warm and smeared with butter.

Caramelised Red Onion & Cheddar Soda Bread

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