Caramelised shallot soda bread with a herby butter

25 October 2017

Liven up soups with this easy and delicious recipe for caramelised shallot soda bread, served with a herby butter.

Preparation time

25 minutes

Cooking time

40 minutes

Makes

1 large loaf



Ingredients

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 herby 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.

Nutritional information

Per 100g: 302 kcal, 16.8g fat, 10.5g sat fat, 3.3g sugar, 0.79g sugar.

Visit our bread section for more delicious baking recipes, and our soup section for a great range of soups to serve it with

Our thanks to www.ukshallot.com for providing this recipe.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

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