There was a time – in the beginning of my ‘blogging career’ when I still was called ‘Junglefrog Cooking – that I faithfully participated in the Daring Bakers challenges. I can be mistaken but I think the blogging community back than was much smaller and so participating in these challenges was a really fun way of meeting other bloggers. But the biggest fun was to actually make the recipes as it was bound to be something that you had never done before. Challenging yourself and getting out of your comfort zone.
For the month of September Meredith from the Poco Loco Olsons challenged us to experiment with soda bread.
But the last time I participated must have been years ago! You can still find most of the challenges I did before here, but I don’t know exactly what caused me to pay a visit to the Daring Kitchen website last week but I saw the challenge for this month and decided on the spot that it was high time I reinstated a good old habit. The fact that the challenge was making Irish Soda bread might have had something to do with that, as it sounded really good and not too complicated (lack of time and such)
This bread is, apart from really tasty, also really easy to make. Plus I was cooking with Esmee last sunday so the perfect time to bake this for lunch as well. We added loads of parmesan cheese and slowly cooked onions to make it even better. So technically a cheese onions bread, but than one that is done in a flash. It’s quite a firm bread and you can’t really keep it for any longer than the day you baked it although you can maybe roast it later. Not sure. The bread didn’t survive long enough.. 🙂
But rest assured that I will certainly be making this again really soon. 🙂
Irish soda bread
- 400 ml buttermilk
- 150 gr whole wheat flour
- 300 gr flour
- 1 tsp baking soda
- 1/2 tsp salt
- 150 gr parmesan cheese, grated plus extra for the top
- 2 onions, cut into rings and slowly cooked
- Preheat the oven to 230˚C
- Mix all the dry ingredients incl the parmesan but keeping the onions apart and mix well.
- Make a well in the middle and add the buttermilk. Mix and knead briefly by hand. You want it to come together but no need to keep kneading longer.
- Turn out onto a baking tray lined with baking paper and form a round bread of around 2,5 cm high.
- Place in the oven for 20 minutes. After 20 minutes, turn the heat down to 200˚C and spread the onions and the extra cheese over the top. Continue to bake for another 10 minutes. Make sure it is not becoming too brown so keep an eye on the bread.