Finding myself with half a can of spare cider on Sunday morning (the other half had gone in the slow cooker) I didn’t want to waste it and drinking it wasn’t an option so I immediately thought of Soda Bread. In the past I’ve made a large Apple & Pear Cider Soda Bread with a whole can of cider so knew this loaf had to be a small one. I also realised we didn’t have any bread for lunch so a savoury loaf was what was required. Having a look in my fridge for inspiration I saw Cheddar cheese and a jar of Apple & Walnut Chutney which was proving very popular so I knew these 2 flavours were a great match!
I wasn’t wrong and the smell of the loaf when it came out of the oven was just divine. The sweetness of the cider and chutney perfectly complimented the mature Cheddar! I’ve tried making soda bread with beer before but didn’t like the flavour it gave, equally my family isn’t keen on buttermilk so I don’t use that either.
I made Cheddar and ham salad sandwiches for lunch which tasted out of this world. So the next time you run out of bread, don’t jump in the car because with soda bread you have a really quick solution to your bread needs. If, unlike me you have a whole can of cider, why not make 2 loaves and freeze one or bake one large one for about 40 minutes! It’s so simple, satisfying and tasty there really is no excuse not to make this loaf – so go on, what are you waiting for?
For more Soda Bread inspiration why not check out:
Kavey Eats’ Malted Spelt Soda Bread
- 250g Strong wholemeal flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- ½ tsp Salt
- 100g Extra mature Cheddar cheese, grated
- 1 rounded tbsp Apple Chutney (I used Apple & Walnut)
- 200mls Cider
- Pre-heat the oven to 190⁰C.
- Prepare a baking sheet with a sprinkling of flour.
- Put all the dry ingredients into a bowl and mix together.
- Then add the grated Cheddar and chutney.
- Add the cider and stir with a wooden spoon to combine.
- Now put your hands in (oiling them helps immensely) and bring the dough together quickly by kneading into a ball, adding a little extra flour if necessary. Don’t overwork the dough, speed is of the essence!
- Place the dough ball on the floured baking sheet and flatten a little, dust with flour and then mark a cross into it with a sharp knife.
- Bake for 30 minutes or until loaf sounds hollow when knocked on the base.
I am linking up my soda bread to a few events! Firstly the No Waste Food Challenge hosted this month by Anne’s Kitchen and run by Elizabeth’s Kitchen Diary as I used up my spare cider which otherwise would have gone to waste! Next I’m entering Credit Crunch Munch which I run with Fuss Free Flavours and is this month being hosted by Maison Cupcake. Eat Your Veg is hosting this month’s Four Seasons Food and run alternately with Delicieux where the them is Al Fresco, I think my soda bread would be perfect for a picnic so am entering this event too!