Cheddar and Chive Sourdough Irish Soda Bread Recipe
Yield: 12 slices
Warm, melty cheddar cheese paired with fresh chives and sourdough starter – Sourdough Irish Soda Bread just got a savory upgrade! Slice warm and spread generously with creamy butter.
Equipment
- sharp knife
Ingredients
- 410 grams bread flour 3 1/4 cups
- 25 grams sugar 2 Tablespoons
- 9 grams baking soda 1 1/2 teaspoons
- 5 grams garlic powder 1 teaspoon
- 9 grams salt 1 1/2 teaspoons
- 57 grams butter, frozen 4 Tablespoons
- 113 grams cheddar cheese, freshly shredded 1 cup
- 12 grams chives, chopped 1/4 cup
- 310 grams buttermilk 1 1/4 cups
- 142 grams sourdough discard heaping 1/2 cup
- 1 egg
Instructions
- Preheat the oven to 425 F. Grease a 12-inch cast iron skillet with butter, set aside. If you don't have a cast iron skillet, you can also line a rimmed baking sheet with parchment paper.
- In a large bowl, mix together the bread flour, sugar, baking soda, garlic powder and salt.410 grams bread flour, 25 grams sugar, 9 grams baking soda, 5 grams garlic powder, 9 grams salt
- Use a box grater to shred the frozen butter. Next, add the butter, the shredded cheddar cheese, and the chopped chives to the dry ingredients. Lightly mix until the butter is dusted with flour and the cheese and chives are fully incorporated.57 grams butter, frozen, 113 grams cheddar cheese, freshly shredded, 12 grams chives, chopped
- In a separate bowl, whisk together the buttermilk, sourdough discard and egg until smooth.310 grams buttermilk, 142 grams sourdough discard, 1 egg
- Create a well in the center of the flour mixture and pour the wet ingredients into the dry ingredients.
- With your hands or a wooden spoon, mix until all of the flour mixture has been fully incorporated. Be careful not to over-mix the dough!
- Generously flour your workstation and your hands as this dough is quite wet and sticky.
- Remove the dough from the bowl and pour it onto the floured surface. Knead a couple of times to form the dough and shape it into a round loaf.
- Place the dough onto a prepared cast iron skillet.
- With a floured, sharp knife, cut a deep cross onto the top of the bread.
- Bake in the oven for 25-30 minutes or until the top is golden brown.
- Remove the bread from the oven, rest it on a wire rack, and allow it to cool slightly before slicing. Enjoy!
Notes
Recipe Tips
- If you don’t have a food scale, be sure to measure the flour by scooping it into your measuring cup and leveling it off with a knife. This will help you get a more accurate measurement of flour so your bread isn’t crumbly.
- This dough is quite wet and sticky, so be sure to dust your hands generously with flour while you shape the dough.
- Be sure not to over-knead the dough, this can cause the crumb to be dense instead of light and tender. Mix until just incorporated.
- You can also check to see if the bread is done by tapping on the bottom. It will sound hollow when it is done baking.
- Store leftover sourdough Irish bread in an airtight container at room temperature for up to 2 days.
Don't have buttermilk? Use one of these substitutions instead!
- Thinned-out yogurt (greek or regular) with milk (1 to 1 ratio)
- Milk with white or apple cider vinegar (1 cup with 1 T)
- Milk with lemon juice (1 cup with 1 T)
- Keifer
Nutrition
Serving: 1g | Calories: 238kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 621mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 0.4mg
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