This delicious Irish bread is best eaten on the day it’s made – but you can save it ’til later, and simply warm it through in the oven
- 500g (1lb) plain flour
- 2 level tsp bicarbonate of soda
- 1 level tsp paprika
- 1 level tsp salt
- 60g (2oz) butter
- 125g (4oz) mature Cheddar cheese, grated
- 1 medium onion, peeled and grated
- 250ml (8fl oz) milk
- 1 tbsp white wine vinegar
- Set the oven to 220°C/Gas Mark 7. Sift the flour, bicarbonate of soda, paprika and salt into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Reserve 1 tablespoon grated cheese and stir the rest into the mixture, along with the onion.
- Mix together the milk and vinegar, then pour into the flour mixture. Quickly mix the ingredients together to form a soft dough, taking care not to over-mix.
- Shape the dough into a round and place on the baking sheet. Use a long knife to mark a deep cross on the top of the loaf. Sprinkle the reserved cheese over.
- Bake the loaf in the centre of the oven for 30 – 35 minutes, or until it has risen, is golden in colour and it sounds hollow when tapped underneath. Remove the loaf from the oven and slide it on to a wire rack to cool. Serve the bread warm or cold, with cheese and pickle.
Top tip: Wrap the loaf in a freezer bag, seal and label. Freeze for up to 3 months. Allow the loaf to defrost and then warm it through in a hot oven before serving.Feature: Sue McMahon. Photos: Chris Alack. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.