Green Onion and Cheddar Soda Bread... Is the Mayhem Really Over?

June…hem?  Just doesn’t have the same ring, does it?  Well, May might be over, but things will continue to be a bit shaken up around here.  I will continue to be homeless for probably at least another two weeks.  Not a lot of gourmet cooking going on in a hotel, even if it does have a kitchen.  So, to help me out, Seeley and I will be switching our post dates next week.  She’ll be posting on Friday the 10th, and I’ll be posting on Tuesday the 14th. 

In more exciting news, we have a fabulous guest who will be posting on Friday, June 17th.  Gemma Halliday will be paying us a visit to celebrate her latest release, Hollywood Confessions.  Yes, I mean THAT Gemma Halliday!  How awesome is that?  She’ll be sharing a recipe and cooking story with us, so stick around for the fun.  In the meantime, You can check her out here. 

Ok, that ends the news portion of this post, we now return to your regularly scheduled programming.  Green onion and cheddar soda bread.  Ever prepare a meal that could really use a slice of bread or a roll, but you don’t have the time or energy for making yeast bread?  Soda bread to the rescue.  It’s quick, easy, and delicious.  Add green onions and extra sharp cheddar to the mix, and it’s even more fabulous.  So, let’s get started on it. 

Here’s what you’ll need:

2 ½ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons cold butter, cubed
8 ounces extra sharp cheddar
½ green onion, thinly sliced
1 ¼ cups buttermilk
1 large egg

In a mixing bowl, sift or whisk together all the dry ingredients.  Cut your butter into small cubes and throw them into the flour. 

Mix on medium-low speed until it looks a bit like this:

If you don’t have a stand mixer, feel free to use pastry blender, two knives, or even your fingers.  Throw in the cheese and green onions.  As you can see, I used a very large grater for the cheese.  Regular graters are fine, or you can cut very small cubes.  Either way, mix it into the flour mixture until evenly distributed.   

Measure your buttermilk and then crack in the egg. 

Oops, I forgot about the pan.  Butter the bottom and sides of a square glass pan, and preheat your oven to 375°. 

Now, mix together the egg and buttermilk and pour them over the dry ingredients. 

Mix just until it comes together into a sticky mess, er… mass.

Scrape it from the bowl and plop it into your prepared pan. 

Wet your fingers and press it evenly into the pan.

Into the oven for 40 – 45 minutes.  The top will be a beautiful golden brown and a toothpick inserted in the center will come out clean. 

Allow it to cool in the pan for 5 minutes and then turn out onto a cooling rack.  Allow it to sit for at least another 20 minutes before you give into the temptation to cut yourself a big hunk.  It’ll help it stay together when you do cut it. 

Enjoy with butter or as a side for chili or any dinner.  Or simply nibble on it just the way it is. 

Stay tuned for more details about Gemma’s upcoming visit!