Cheese Oat Spring Onion Soda Bread Recipes

ONION & GARLIC SODA BREAD

Steps:

• Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.

JIM'S CHEDDAR ONION SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
• Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

CHEESE AND ONION BREAD

Steps:

• Put 1 cup of the flour in your mixing bowl. Stir in the yeast, salt and sugar. Pour in the warm milk and mix well for three or four minutes on medium. Let stand for about 10 minutes until bubbly.
• Add the egg, then the onion and cheese, then the rest of the flour until the dough holds together and is only a bit sticky. Cover with a damp towel and let it rise for an hour.
• Shape your savory dough into a loaf or two small loaves and put into a loaf pan or on to a baking tray. Let it rise until double, about 45 minutes.
• Bake at 350 for 25 to 35 minutes until the crust is golden and the bottom sounds hollow when you tap on it.

CHEESE, OAT & SPRING ONION SODA BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Blitz the oats in a food processor until fine, then tip into a large bowl along with the flour, bicarbonate of soda, ½ tsp salt and 1 tsp freshly ground black pepper. Quickly mix together to combine. Mix in 130g of the cheese and all of the spring onions.
• Mix the buttermilk and mustard together in a jug, then pour this into the dry ingredients and use a cutlery knife to quickly mix into a soft, shaggy dough. If the dough still looks dry, add another 1-2 tbsp buttermilk. Turn the dough out on a floured surface and knead briefly to just bring it together into a ball.
• Transfer the dough to the prepared tray and flatten it slightly into a thick disc using your palm. Use a sharp knife to cut a very deep cross into the top, then scatter with the remaining cheese and a small handful of oats. Bake for 35-45 mins until deeply browned and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack before slicing and serving.

CHEESE AND ONION SODA BREAD

Steps:

• Preheat oven to 375°F (190°C).
• In large bowl, whisk together all-purpose flour, whole wheat flour, cheese, onions, sugar, baking soda, salt and cayenne.
• In small bowl, whisk together buttermilk and oil. Add to dry ingredients all at once; stir with fork until soft dough forms.
• Turn out dough onto lightly floured surface. With floured hands, press dough into ball; knead lightly 10 times. Place on greased baking sheet; gently pat out dough into 6-in (15 cm) circle.
• Topping:.
• Sprinkle flour over loaf. With sharp knife, score large X on top of loaf. Bake in oven for about 45 minutes or until golden and tester inserted in centre comes out clean.