Recipes, re-invented from cooking shows
Bacon & Cheese Soda Bread
Prep. Time:
Baking Time:
Total Time:
40 minutes
45 minutes
1 hour 25 minutes
Serves:
1 large loaf (8-10 servings)
Enhanced version of Dave's rustic bacon and cheese soda bread that earned Paul Hollywood's praise as a 'really nice loaf' and Prue Leith's approval for its 'classic' appearance. Features traditional Irish soda bread technique with crispy bacon, sharp aged cheddar, and fresh herbs for Prue's celebrated 'mouthful of everything' experience. Enhanced with premium Irish herb butter, improved bacon preparation, and professional finishing techniques. Represents authentic Irish baking tradition with savory modern additions that create perfect pub-style comfort food.
Ingredients
FOR THE ENHANCED BACON & CHEESE SODA BREAD:
4 cups (500g) all-purpose flour, plus extra for dusting
1 1/4 teaspoons fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon smoked paprika (enhances bacon flavor)
1 3/4 cups buttermilk, room temperature
1 large egg, room temperature
3 tablespoons melted butter, cooled slightly
10 strips thick-cut bacon, cooked crispy and chopped
1 3/4 cups sharp aged cheddar cheese, coarsely grated
3 tablespoons fresh chives, finely chopped
1 tablespoon fresh thyme leaves (optional)
FOR THE PREMIUM IRISH HERB BUTTER:
3/4 cup high-quality Irish butter (such as Kerrygold), room temperature
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
3/4 teaspoon flaky sea salt
1/4 teaspoon white pepper
1 teaspoon fresh lemon juice
FOR PROFESSIONAL FINISHING:
Extra flour for dusting
Coarse sea salt for topping
Additional grated cheese for sprinkling
Melted butter for brushing
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Instructions
PREPARE THE PERFECT BACON:
1. Cook bacon properly: In large skillet, cook thick-cut bacon over medium heat until deeply golden and crispy, about 8-10 minutes.
2. Drain thoroughly: Transfer to paper towel-lined plate, drain completely.
3. Chop uniformly: Once cooled, chop into small, uniform pieces (about 1/4-inch) for even distribution.
4. Cool completely: Ensure bacon is completely cool before adding to dough to prevent melting butter.
MAKE THE PREMIUM IRISH HERB BUTTER:
5. Cream butter: Beat softened Irish butter until very light and fluffy, about 4 minutes.
6. Add herbs: Fold in parsley, chives, dill, minced garlic, salt, pepper, and lemon juice until evenly distributed.
7. Shape and chill: Transfer to serving bowl or roll in parchment into log shape. Refrigerate until ready to serve.
8. Bring to temperature: Remove from refrigerator 30 minutes before serving for optimal spreading consistency.
PREPARE THE ENHANCED SODA BREAD:
9. Setup: Preheat oven to 425°F (220°C). Line large baking sheet with parchment paper.
10. Combine dry ingredients: In large bowl, whisk together flour, salt, baking soda, baking powder, black pepper, and smoked paprika.
11. Add flavor elements: Stir in chopped bacon, grated cheese, chives, and thyme until evenly coated with flour mixture.
12. Create well: Make deep well in center of dry ingredients.
FORM THE TRADITIONAL DOUGH:
13. Prepare wet ingredients: In large measuring cup, whisk together buttermilk, egg, and melted butter until well combined.
14. Gentle incorporation: Pour liquid mixture into flour well. Using large fork, stir from center outward just until dough comes together.
15. Check distribution: Ensure bacon and cheese are evenly distributed throughout. Don't overmix - dough should be slightly shaggy.
16. Minimal handling: Dough should be soft and slightly sticky but manageable.
SHAPE AND SCORE THE LOAF:
17. Turn out dough: Transfer dough to lightly floured surface.
18. Gentle shaping: With floured hands, very gently knead 2-3 times just to bring together.
19. Form loaf: Shape into round loaf about 8-9 inches across and 2 inches high.
20. Transfer: Place on prepared baking sheet.
21. Traditional scoring: Using very sharp knife or razor blade, cut deep X across top, about 1/2 inch deep.
22. Classic finish: Dust generously with flour and sprinkle with coarse sea salt.
23. Extra cheese: Sprinkle additional grated cheese into the scored grooves for melted cheese effect.
BAKE TO PERFECTION:
24. High heat start: Bake at 425°F for 15 minutes until beginning to golden.
25. Reduce temperature: Lower oven to 375°F (190°C), continue baking 25-30 minutes.
26. Check doneness: Loaf should be deep golden brown and sound hollow when tapped on bottom.
27. Internal temperature: Should reach 200°F (93°C) in center for fully baked bread.
28. Optional glaze: Brush top with melted butter immediately after removing from oven for softer crust.
29. Initial cooling: Cool on wire rack for at least 20 minutes before slicing to set crumb.
30. Proper slicing: Cut into thick wedges using sharp serrated knife.
31. Traditional service: Serve warm with premium Irish herb butter alongside.
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