Prosciutto, Manchego, and Balsamic Onion Soda Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 30 milliliters (2 tablespoons) olive oil
1 large red onion, finely sliced
45 milliliter (3 tablespoons) balsamic vinegar
22.5 grams (1 ½ tablespoons) brown sugar
450 grams (1 pound) flour
6 grams (1 teaspoon) baking soda
6 grams (1 teaspoon) salt
30 grams (1 ounce) cold unsalted butter, diced
80 grams (2 ¾ ounces) prosciutto, torn or chopped into ¼-inch cubes
200 grams (7 ounces) Manchego cheese, part diced and part grated
296 milliliters (10 ounces) buttermilk
15 milliliters (1 tablespoon) water
15 grams (1 tablespoon) butter, melted
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Directions: |
Directions:Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes. Add the vinegar and sugar, increase the heat slightly, and cook, uncovered, for a further 5 minutes. Set aside to cool completely.
Whisk the flour, baking soda, and salt into a bowl for 30 seconds. Using your fingertips, rub in the butter until it resembles breadcrumbs.
Reserve 1 tablespoon of the cooked onions, a small handful of cheese, and a small amount of prosciutto for the topping. Add the remaining onions, prosciutto, and cheese to the flour mixture. Mix to combine.
Mix the buttermilk with the water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a lightly floured hand or a wooden spoon until it comes together into a rough but soft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and will not come together.
Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking tray. Flatten the loaf to about 1 ½-inch thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto, and cheese.
Bake for 35 to 40 minutes or until golden-brown and the internal temperature is 195°F (about 95.5°C). Cover the top with foil if it is starting to brown too much.
Transfer to a wire rack, brush liberally with melted butter and allow to cool before eating. |
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Notes: |
Personal
Notes: You can add 2 tablespoons of chopped herbs if you like. Feel free to substitute other cured meats, such as speck, for the prosciutto, or other cheeses.
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