Cheddar soda bread - cheddar fast bread


·         For a 20 x 20 cm mold:



150 g T  65 wheat flour
150 g T 110 wheat flour
2 tsp baking powder
1 tsp baking soda
50 g cold butter - for the mold
200 g cheddar (12 months of ripening or more)
250 g ribot milk
1 egg
1 tbsp green aniseed grains
2 sprigs thyme



Can be replaced by 180 g of yogurt mixed with 70 g of water

Preheat the oven to 180oC.
In a large bowl, whisk together flours, baking powder, and baking soda. Add the butter cut into small pieces and crush with your fingertips until you have a sandy mixture.
Add freshly grated cheddar, anise seeds and peeled thyme.

Mix ribot milk and egg. Add to dry ingredients, mixing until smooth. It's sticky, it's normal.

Pour the dough into the well-buttered pan. With wet fingers, spread it over the entire surface of the mold.
Bake for about 35 to 40 minutes.

Remove the bread from the oven and peel off the edges with a knife.
Wait 5/10 minutes before unmoulding. Allow cooling on a wire rack.

I think it's a little crumbly hot. I didn't try to cut it right away. On the other hand, an hour after cooking, it was perfectly cut and was delicious!

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