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Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/4 cup cold unsalted butter, cut into cubes
- 1 1/2 cups coarsely grated cheddar cheese, lightly packed
- 1 3/4 cups buttermilk
- Position oven rack in bottom third of oven. Preheat to 400F. Spray 2 8 × 4-in. loaf pans. Stir flours with baking soda, herbs and salt in a large bowl until combined. Using your fingers or a pastry cutter, work butter into flour mixture until coarse crumbs form. Stir in cheese. Pour in buttermilk and stir just until combined.
- Transfer dough to a well-floured surface. Divide dough in half. Shape each portion into a loaf about 7 in. long. Place in prepared pans.
- Bake in bottom third of oven until tops of loaves are deep golden, 35 to 45 min. Remove to a wire rack to cool for 10 min. Run a knife around inside edge of each pan, then turn loaves out onto rack to cool completely. Keeps well for up to 2 days.
- 247 calories
- 10 g protein
- 31 g carbohydrates
- 10 g fat
- 3 g fibre
- 417 mg sodium
User comments (10)
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Can this recipe be halved (i.e. just make one loaf instead of two)? I don't have space to keep 2nd loaf is the reason. I propose that recipes should be indicated as being OK to halve or double (some recipes you can't do this because of changing the integrity of the food). Anyway - would you answer my question in 1st para please. Thank you.
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I tried this recipe the other day, and it seemed like there wasn't enough wet ingredients to hold all of the flour together. I added more buttermilk (maybe 1/2 cup) after splitting it into two loaves, but it didn't seem to work. It's entirely possible that I misread "1 3/4 cups" as "3/4" cups, though... Either way, I ended up chopping up my loaf after and making croutons with it. They tasted great. :)
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I am wondering if this bread can be frozen after baking...can you please advise?
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This recipe does not ask for yeast is that true ??
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This recipe does not ask for yeast is that true ??
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Soda bread uses baking soda and buttermilk as the leavening agent, so it doesn't need yeast. Soda bread does tend to be a bit denser and dryer, but it's the nature of the bread!
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I just made it and I would for sure not put that many herbs and a lot more cheese. I thought it was dry when I made the dough but I was able to form it in to loaves. I would make it again but i would change the recipe.
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I made it and thought it was very good ...would add a bit more cheese to it next time
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Trust this recipe. I wasn't convinced this bread would work out until I actually ate it. It tastes pretty good, and doesn't turn out as dry as you think it might. I baked mine for the minimum amount of time, and next time will probably bake for even less time, but I will definitely be making it again.
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Just to let uou know, if you don't have buttermilk you could replace it by 1 cup milk + 1 tea spoon of vinegar
