Cheese and Chive Soda Bread

Serves 1-6


500grms plain white flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon mustard
120grms of grated Gouda for example Killeen Gouda or Mossfield Slieve Bloom
A bunch of fresh chopped chives
Approximately 600ml of buttermilk  or fresh milk and 2 teaspoons of cream of tartar

Cooking time:
1 Hour


Sieve the flour, salt, baking soda and cream of tartar if using into a bowl. Stir in the cheese and chives.  Pour in most of the milk and the mustard and mix together using a knife to make a soft but not sloppy dough.  You can judge if you need all the milk. Tip onto a floured board and bring together to make a round loaf.  Place on a floured baking sheet and cut a cross in the loaf to prevent it splitting as it rises.  Bake in an oven at 180C for about 45 minutes. Every oven is different so check after 35 minutes.  Turn the loaf over and tap to see if it sounds hollow, if not return to the oven upside down for another 10 minutes.  Leave on a rack to cool and serve with creamy butter.  Soda bread is best served fresh and this one is so tasty it rarely lasts until the next day.  If you do have any left it is great toasted.

Serving Suggestion: Great savoury bread to have with soup…or dipped in a boiled egg for breakfast.

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