Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, cheddar cheese & garlic soda bread. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cheddar cheese is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are now produced beyond the region and in several countries around the world. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth.
Cheddar Cheese & Garlic Soda Bread is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Cheddar Cheese & Garlic Soda Bread is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have cheddar cheese & garlic soda bread using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cheddar Cheese & Garlic Soda Bread:
- Get 250 g plain flour
- Prepare 250 g plain wholewheat flour
- Make ready 1 teaspoon bicarbonate of soda
- Prepare 1 teaspoon caster sugar
- Get 1/2 teaspoon salt
- Make ready 300 ml buttermilk
- Prepare 4 tablespoons store bought garlic butter
- Get 100 g Cheddar cheese, grated
Cheddar cheese is packaged air tight to eliminate molding. Although wax packaging is the most traditional, modern methods utilize plastic films and vacuum packing or a "gas flushing" technique to remove air before sealing. Regardless, the surface mold that sometimes forms on cheese is completely harmless; simply trim it off, reseal in fresh. The cheddar family includes many different types of cheddar with flavors ranging from smooth and buttery to bold and unexpected.
Steps to make Cheddar Cheese & Garlic Soda Bread:
- Preheat oven to 200 C / Gas 6. Grease a baking tray.
- Sift the flours, bicarbonate of soda, sugar and salt into a large bowl. Make a well in the middle and pour the buttermilk into the centre. Use a large spoon to mix the flour mixture into the buttermilk so that it forms the dough. Remove from the bowl and just give it a quick knead so that it forms a nice smooth dough.
- Flatten it out into a circle of about a diametre of 35cm. Using a very flexible spatula or knife spread the garlic butter over the dough but not to the edges, leave about 3cm free.
- Sprinkle the grated cheese over the top of the buttered area. Fold the circle over itself so that you have a semi circle and then seal down the edges. Rework the dough back into a circle, this time about 18cm in diametre with a bit of a dome to it. Slash a cross in the top of it with a sharp knife and then transfer to the greased baking tray.
- Bake in the pre-heated oven for 30 minutes. When it comes out, if you tap the bottom it should sound hollow. If it doesn’t just give it 3 to 5 minutes more. Allow to cool on a wire rack, however it can be eaten warm (just watch that oozing butter!)
- Probably best to be eaten within 24 hours. Would easily work as a side to things like spag bol.
Cabot cheddar cheese varieties feature bold flavors to excite every palate. Explore our farmers' classic cheddars and discover something delicious. Cheddar is the most popular type of cheese in the world. There are good reasons for that too. Whether served by itself or as an accompaniment, not many foods beat a good Cheddar cheese.
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