Is it too late to post a recipe for St. Patrick's Day? It's a Soda Bread which is traditionally Irish and I put a green napkin into the picture, so it qualifies as a proper food blog post on March 17th. Right?
I shop at Costco a lot. A lot!!! I love Costco, can't say enough good things about and recently I found a great blog by a fellow Torontonian called Adventures in Nevy Land (Edit: unfortunately the blog does not exist anymore, so I removed the link). It's mostly about shopping at Costco, deals, discounts, but Nevy also is a wonderful baker. Her posts are funny, interesting and also very informative. I love learning about chemistry in baking, secrets behind techniques and new ingredients.
When I went to George Brown College to get my Bakery Arts Certificate, it was fun. I enjoyed it immensely. I learned how to bake pies, muffins, tarts, make pastry and I'm not afraid of any dough. However, most instructors weren't that knowledgeable. It was 10 years ago and although you could find a lot of articles on the Internet, it wasn't as full of information as it is now. I remember asking the instructor about difference between cupcakes and muffins and the answer I was given that cupcakes had frosting. Sad. That's why I love Nevy's posts - they are informative and she provides lots of notes and advise.
Anyway, she recently posted a recipe for a Cheddar Soda Bread and I knew I had to make it. I made a few tiny changes to her recipe, so here it is. I feel like the word "fluffy" is over-used in food blogs, but that is the only way to describe this bread. It did in fact turn out very fluffy and cheesy and delicious. And the best part - it was really easy to make!
Cheddar Soda Bread
adapted from Adventures in Nevy Land
Flour - 298 g
Baking powder - 7 g
Baking soda - 4 g
Salt - 3 g
Black ground pepper - 2 g
Sugar - 9 g
Cold salted butter, cut into cubes - 60 g
Strong cheddar, shredded - 110 g
Greek plain yogurt - 170 g
Milk 1% - 123 g
Egg, extra-large - 1
- In a large bowl mix together flour, baking powder, baking soda, salt, pepper and sugar.
- Using pastry knife or fork mix in cold butter so that mixture resembles wet sand.
- Add shredded cheese and mix.
- In a small bowl combine yogurt, milk and egg. Mix well.
- Add yogurt mixture into flour and mix with fork just until all flour disappears. Do not over mix!
- Put parchment paper into an 8-inch round form, oil the paper and the sides of the form.
- Place the dough into the form.
- You can chill the dough for a few hours or you can bake right away. Let it come to room temperature if chilled.
- Bake at 375F for about 50-55 minutes depending on your oven.
- Let it cool for 10-15 min.
- Technically you are supposed to use buttermilk, but I never have buttermilk at home, so I followed Nevy's suggestion and used a mixture of milk and yogurt. She also suggests using a fuller fat milk, but we don't have that at home unfortunately.
- I think next time I'd add a little bit more sugar. I like sweet and salty together. Just in case if you are wondering, 9 g of sugar is two teaspoons, so next time I'll use four teaspoons most likely.
- I'll also use more pepper next time. I did not want to use my good aged sharp cheddar and I wish I had more of a peppery kick to the bread.