Onion Cheddar Soda Bread

This is a delicious and savory bread that uses lemon juice and baking soda as the rising agents. The two ingredients begin reacting to each other in the mixing bowl, so I encourage you to have all your ingredients prepped and ready to go before you begin. The onion and cheddar (I use extra sharp) give the bread a unique and special flavor.

Onion Cheddar Soda Bread 

Ingredients:

• 2 cups milk (500 ml)
• 2 1/2 tablespoons lemon juice (40 ml)
• 3 1/2 cups all-purpose flour (450 g)
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp granulated sugar
• 1 tsp dry mustard
• 1/2 tsp fresh cracked pepper
• 1 small onion, finely minced
• 2 cups sharp cheddar cheese, grated (200 g)

 

Directions:

1.    Preheat oven to 425° F. Place your baking tray into the oven to preheat, as well. Measure out and prep all your ingredients ahead (i.e. peel and mince the onion, grate the cheese).

2.    Pour milk into a small bowl. Add the lemon juice to the milk. Stir well and set aside.

3.    In a large mixing bowl, add the flour, salt, baking soda, sugar, dry mustard, and pepper. Stir to combine.

4.    Add the onion and cheese to the flour and stir until combined. It is important to coat the onion and cheese with flour so these ingredients don’t sink to the bottom.

5.    Add 3/4 of the milk mixture to the flour mixture and stir until just incorporated. Use more milk, if needed. Dough shouldn’t be too wet, but all the flour should be incorporated.

6.    With wet hands, place the dough onto a piece of parchment paper or foil and shape into a circle. Cut a deep cross in the top (to let the fairies out). Use any leftover milk to brush the top of the dough.

7.    Using the edges of the parchment paper, set the dough onto the hot baking tray and bake for 15 minutes. Reduce oven temperature to 375° F and bake for an additional 30-35 minutes. The bread should sound hollow when tapped (internal temperature should be 190° F). Allow to cool at least 20 minutes before slicing. 

Notes:

Soda bread often fails because the dough is either overmixed or underbaked. If those two mistakes are avoided, this loaf will come out rich and savory with just the right amount of tender crumb.

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