A good … like really good.. quick-bread that I came up with last minute to enjoy with Dublin Coddle
4 cups AP flour + extra for working
1 tablespoon sugar
2 teaspoons In The Kitchen With Scotty “Cook’s Line Seasoning” or just Kosher salt
1 teaspoon baking soda
5 tablespoons butter, cubed
1 3/4 cup whole buttermilk
2 large eggs
2 cups Irish Cheddar, shredded
1 cup rough chopped walnuts, lightly roasted
- Preheat your oven to 375 degrees, and prepare a baking sheet lined with parchment paper. Place your rough chopped walnuts in a baking dish and lightly roast them in the oven approximately 10-12 minutes. Remove the wallets and let the cool.
- In a large mixing bowl combine the flour, Cook’s Line Seasoning or kosher salt , baking soda and sugar. Mix around to combine.
- Add in the cubed butter and “rub” or “cut” into the dry ingredients like you would when making biscuits. You want pea-sized butter cut into your flour
- Measure out your buttermilk in a liquid measuring cup, Crack both eggs into the buttermilk and whisk.
- Toss the shredded cheese into the dry/butter mixture. Pour in the buttermilk and eggs, and mix with your hands or a large wooden spoon. Mix until all the dry is combined and you have a nice wet sticky dough.
- Flour your work surface lightly and pour the dough out onto the work surface. Kneed a few times, adding more flour to your dough and surface to prevent sticking. Sprinkle the walnuts on top and kneed them into the dough evenly. Do not work the dough too much, just have a light touch with it.
- Form your dough into an oblong ball and slightly flatten. Transfer the dough to your prepared baking sheet. With a sharp knife cut an X into the top. Brush the top and sides with a little buttermilk… this will “caramelize” the top and give the soda bread a bit of a shine.
- Place the soda bread into the oven and bake 50-55 minutes or until the center is baked. Remove once baked and let it rest at least 20 minutes before slicing. Add butter….a honey butter or a compound/whipped butter with fresh sage.