Caramelised shallot soda bread
It’s Picnic Week in the UK – and what better way to enjoy the long summer days and nights than by eating al fresco?
Put together a delicious and easy spread of meats, cheeses, fruit, bread for your next picnic – it’s easy to prep and perfect for nibbling all afternoon long.
This recipe for caramelised shallot soda bread is just what you need – you can have is prepped and cooked in just over an hour. The delicious herby butter perfectly complements the bread’s flavours, too.
Makes: 1 large loaf Prep time: 25 minutes Cooking time: 40 minutes
You’ll need
For the bread
- 20g butter
- 6 shallots, finely sliced
- 1tbsp brown sugar
- 1tbsp balsamic vinegar
- 500g plain white flour
- ½ tsp salt
- 2tsp baking powder
- 60g cheddar cheese, grated
- 400ml buttermilk
For the butter
- 230g butter, at room temperature
- Small bunch thyme, leaves picked
- Small bunch parsley, finely chopped
Method
- Heat the oven to 200C/180C Fan. Melt the butter in a frying pan and gently cook the shallots, with the lid on for 10 minutes. Add the sugar and vinegar and turn up the heat. Cook stirring occasionally for 5 minutes so that the shallots caramelised. Set aside to cool.
- In a large bowl combine the flour, salt and baking powder then stir in 50g of the cheese and the shallots.
- Make a well in the centre of the flour and pour in the buttermilk. Splay your fingers out like a big fork and mix gently but quickly to combine to a dough. To get the lightest bread, minimise the amount you handle the dough.
- Turn the dough out onto a floured surface and pat into a circle. Transfer to a non-stick baking sheet and pat down a little. Scatter with the remaining cheese and cut a large cross, deep into the dough and bake for 40-45 mins until the bottom sounds hollow when tapped.
- While the bread is baking, beat the butter in a bowl until soft then beat in the herbs. Lay out a sheet of clingfilm on the surface and spoon the butter into a line near the bottom of the cling film, fold the cling film over the butter and shape it into a sausage. Roll the butter up in the cling film and twist the ends to make it tight. Pop it the fridge and when you’re ready to serve the bread, cut disks of butter to spread on the warm slices.
Note: Soda bread is a dense bread, this one is perfect for serving with cheese or dipping in soup. If you don’t finish the butter, slice into disks and keep it in the freezer, use it on pasta, fish, baked potatoes etc.
Recipe courtesy of: www.ukshallot.com
Rachel - Silversurfers Assistant Editor
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