Cheese Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with baking paper. In a large mixing bowl, sift together the flour, bicarbonate of soda, and salt.

   Tip: Sifting helps distribute the raising agent evenly for better lift.

2. 2

   Stir in the grated cheddar cheese, fresh thyme, and cracked black pepper until well combined.

   Tip: Don't overmix at this stage to keep the dough light and airy.

3. 3

   In a separate bowl, whisk together the buttermilk, melted butter, and whole grain mustard.

   Tip: The mustard adds subtle depth and complements the cheese beautifully.

4. 4

   Create a well in the centre of the dry ingredients and pour in the wet mixture. Using a wooden spoon, gently fold everything together until a shaggy dough forms. Avoid overworking the dough.

   Tip: Soda bread dough should be slightly wetter than traditional bread dough for a tender crumb.

5. 5

   Turn the dough out onto a lightly floured surface and shape it into a round loaf about 20 cm in diameter. Place on the prepared baking tray.

   Tip: A rustic, irregular shape is perfectly authentic for soda bread.

6. 6

   Using a sharp knife, cut a deep cross pattern across the top of the loaf, going about halfway through the dough.

   Tip: The cross helps the bread rise evenly and is traditional for Irish soda bread.

7. 7

   Crack the egg into a small bowl, whisk with 1 tablespoon of water, and brush the mixture over the top and sides of the loaf for a golden finish.

   Tip: This egg wash gives a beautiful shine and colour to the crust.

8. 8

   Bake for 35-40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely cover with foil halfway through baking.

9. 9

   Cool the bread on a wire rack for at least 10 minutes before slicing. Serve warm with butter or alongside your favourite soups.

   Tip: Soda bread is best enjoyed fresh but keeps well in an airtight container for 2 days.