Cheddar and Onion Soda Bread
Cheddar and onion soda bread with a crisp crust and soft, savoury crumb, made without yeast for a quick, reliable loaf that’s ready in under an hour.
Ingredients
- 420 g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 120 g mature cheddar coarsely grated
- 1 medium onion finely diced
- 1 tbsp olive oil or butter
- 320 ml buttermilk Or: 320 ml milk + 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 200°C fan / 220°C conventional. Line a baking tray with baking paper.
- Heat the olive oil or butter in a small frying pan over low–medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until soft and lightly golden. Cool slightly.
- If using milk and vinegar instead of buttermilk, mix them now and set aside for 2–3 minutes.
- In a large bowl, whisk together the flour, salt, bicarbonate of soda, and thyme.
- Stir in the grated cheddar and cooled onion until evenly distributed.
- Make a well in the centre and pour in the buttermilk all at once. Bring the dough together gently with a fork or your hand until no dry flour remains; do not overmix.
- With lightly wet or oiled hands, shape into a rough round and place on the tray.
- Score a deep cross over the top (about 2 cm deep).
- Bake immediately for 35–40 minutes, until deeply golden and hollow-sounding when tapped underneath.
- Cool on a rack for at least 15 minutes before slicing.
Notes
- Swap the herbs: Rosemary or sage work well in place of thyme; use a light hand so the loaf stays savoury rather than perfumed.
- Add heat: Stir in ½–1 tsp chilli flakes or a pinch of cayenne with the dry ingredients for a warmer finish.
- Change the cheese: A mix of cheddar and smoked cheese adds depth; keep the total cheese weight the same so the dough isn’t overloaded.
- No buttermilk: Use milk + vinegar or lemon juice (as listed) to provide the acidity needed for the rise.