Bacon Cheddar Scallion Soda Bread

Soda bread is served on St Patrick’s Day as an Irish tradition. Right now, there is a yeast shortage and so this bread is a good option to make since it uses baking soda as the leavening agent.

I made this soda bread for an online bake club challenge and combined a few different recipes. It turned out nicely and so I wanted to document it for next time.

50 grams cheddar cheese, cubed
3 strips of bacon
2 bulbs of scallion, diced
1 egg
3/4 cup buttermilk (cannot be substituted with whole or skim milk)
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp white sugar
1/4 tsp ground black pepper

Heat oven to 400F.

*Buttermilk is the ingredient that helps the baking soda rise. You can make your own buttermilk by combining 1 cup of whole milk with 1 tbsp of white vinegar or lemon juice And let it sit for 30 min.

Cook the bacon strips on a pan or in the oven until just crisp. Cut into small pieces and set aside.

Combine sifted flour, baking soda, salt, sugar and black pepper in a large bowl.

In a separate bowl, beat the egg and buttermilk for 1-2 min. Pour it into the flour mixture. Add the bacon, cheese and scallions and mix together until everything is combined.

Place on a well-floured surface, sprinkle flour on your hands and knead for 1-2 min. Roll the dough into a ball and score the bread by cutting a cross on the top to release air during the bake.
Place it on a floured baking sheet or baking sheet lined with parchment paper in the oven at 400F.

Bake for 40-45min, covering the top with tin foil about halfway through to prevent the top from burning.  When the bread is done, the internal temperature of the bread should be at 195F.
The bottom should sound hollow when you tap it.


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