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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cheese, Shallot, and Caraway Soda Bread Recipe

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This recipe for Cheese, Shallot, and Caraway Soda Bread is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound (450 grams) flour, extra for dusting
1 teaspoon (6 grams) baking soda
½ teaspoon (3 grams) baking powder
1 teaspoon (6 grams) salt
2 teaspoon (6 grams) caraway seeds
4 ounces (113 grams) grated Kerrygold Dubliner or cheddar cheese
2 shallots, finely chopped
1 ½ cups (355 milliliters) buttermilk, little extra if necessary

Directions:
Directions:
Preheat the oven to 450°F (230°C). Whisk the flour, baking soda, baking powder, salt, and caraway seeds in a bowl for 30 seconds.

Make a well in the center of the dry ingredients and stir in the cheese and shallots, then add the buttermilk. Using a large spoon, mix gently and quickly until a nice soft dough forms. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.

Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 6-inches (15 centimeters). Place on a parchment lined baking sheet and cut a deep cross in the top. Bake for 15 minutes, then reduce the temperature to 400°F (200°C) and bake for another 20 to 25 minutes or until the loaf is evenly golden and crusty, and bread is 195°F (91°C). It should sound hollow when tapped on the bottom.

Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes.

 

 

 

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