Cheddar and Bacon Soda Bread
Yield: 4
Calories: 289kcal
A twist on traditional variation, this crusty cheddar and bacon Irish soda bread recipe is packed with melted cheese, savory meat and scallions.
Ingredients
- 2 cups (284 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon (2 g) granulated sugar
- 2 ounces (57 g) sharp cheddar, cut into ¼" cubes
- 2 slices bacon
- 2 tablespoons (8 g) green onions, sliced
- ¾ cup (177 ml) buttermilk
Special Equipment
Instructions
- Preheat the Oven - Set the oven temperature to 400°F (204ºC). Line a baking sheet with parchment paper, and sprinkle a small amount of flour onto the sheet where you will be placing the bread.
- Cook the Bacon - In a saute pan set over medium heat, add the bacon and cook until crispy, about 2 minutes per side. Cool, chop, and reserve.
- Make the Dough - In a large bowl, sift together the flour, baking soda, salt, black pepper, and sugar, and whisk until combined. Add the cheddar, bacon, and green onions, and stir to combine. Add the buttermilk, mixing until combined.
- Knead the Dough - Knead for 1 to 2 minutes, until the dough is hydrated and holds together. Form the dough into a round loaf and transfer it to the floured parchment paper-lined baking sheet. Cut a cross into the top of the dough, about 1/2-inch deep and 2 inches long.
- Bake - Bake for 22 to 25 minutes, or until the surface is lightly browned and it sounds hollow when tapped on the bottom of the loaf. If you have an instant-read thermometer, test the center of the bread for doneness, it's ready between 190 to 200°F (88 to 93ºC).
Notes
- Storing: Wrap in foil and store in the refrigerator for up to 5 days. Freeze for up to 3 months. Defrost before using.
Nutrition
Calories: 289kcal | Carbohydrates: 47g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 626mg | Potassium: 185mg | Fiber: 2g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 140mg | Iron: 2.3mg
Recipe Link
Recipe Video