Caramelized Leek, Cheddar and Sun-dried Tomato Soda Bread
Recipe from Catherine Fulvio’s Ballyknocken Cookery School
1 leek, sliced thinly
1 tbsp Truly Grass Fed Butter
500g / 1.1 lb plain white flour
1 level tsp sugar
1 level tsp bread soda (baking soda)
1 level tsp salt
50g / 2 oz Truly Grass Fed Butter
75g / 2 ½ oz Truly Grass Fed Naturally Sharp Cheddar, grated
2 sundried tomatoes, finely chopped
3 tbsp chopped fresh thyme or oregano
350 – 400 ml / 12 ½ – 14 fl oz buttermilk
- Preheat oven to 230˚C / 450˚F / Gas 8
- Fry the leeks over a low heat in the Truly Grass Fed Butter until soft and lightly caramelized.
- Drain the leeks on kitchen paper and set aside.
- Sieve all the dry ingredients. Using your fingertips, gently rub in the Truly Grass Fed Butter until the mix resembles fine breadcrumbs.
- Mix in the grated Truly Grass Fed Naturally Sharp Cheddar, the sundried tomatoes, and the fresh chopped thyme or oregano.
- Making a well in the centre, pour in most of the buttermilk and mix to a soft dough. If more milk is needed, add now.
- When mixed, turn out on to a floured surface and knead lightly. Flatten to 4cm / 1 ½ inches in height.
- To form a loaf, make a fairly deep cross to aid the bread to rise. Place on a floured baking tray and bake for 15 minutes at 230˚C / 450˚F / Gas 8. Then turn the heat down to 200˚C / 400˚F / Gas 6 for a further 20 minutes.
- To test, tap underneath – it the sound is hollow, the bread is ready.
Note: If using a fan/convection oven, reduce the temperature by 15-20% depending on your oven.