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

1. Preheat oven to 230˚C / 450˚F / Gas 8
2. Fry the leeks over a low heat in the Truly Grass Fed Butter until soft and lightly caramelized.
3. Drain the leeks on kitchen paper and set aside.
4. Sieve all the dry ingredients. Using your fingertips, gently rub in the Truly Grass Fed Butter until the mix resembles fine breadcrumbs.
5. Mix in the grated Truly Grass Fed Naturally Sharp Cheddar, the sundried tomatoes, and the fresh chopped thyme or oregano.
6. 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.
7. When mixed, turn out on to a floured surface and knead lightly. Flatten to 4cm / 1 ½ inches in height.
8. 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.
9. 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.