Baking is a pretty regular activity in our house. Karen handles pies almost exclusively, and I am designated bread baker. I tend to try and bake sourdough 2-3 times per week, which usually gives us a loaf for dinner and another for "fancy grilled cheese"*-as Ginn calls it-the next day. Or french toast. Or just toasted with cheese. Regardless, bread for two days. 

But sometimes the daily calendar just doesn't allow for enough time to get sourdough going. At that point, I usually turn to soda bread. Made without yeast and using baking soda as a leveaner, soda bread is a quick and delicious option, even if you have all day to get dough prepped. 

This weeks recipe then is Cheddar and Rosemary Soda Bread. It's uses Paul Hollywood's soda bread recipe (we're Great British Baking Show devotees here at the Paari Palace) as a base. It's quick and delicious. Enjoy!

Cheddar and Rosemary Soda Bread

• 4 cups/500g all purpose white flour
• 1 tsp baking soda
• 1 tsp salt
• 420ml/15fl oz buttermilk
• 1/2 cup shredded medium cheddar
• 1 tsp dried rosemary
• extra flour for dusting

1. In a large bowl, mix together the flour, baking soda and salt
2. Add the buttermilk and mix until a sticky dough forms.
3. Lightly flour a work surface and tip the dough onto it.
4. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead.
5. Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
6. Place onto a baking tray lined with baking parchment and bake for 30 minutes at 400F. The loaf should be golden-brown.
7. Leave to cool on a wire rack. This is best eaten on the day of baking.

The finished product!

*You can see Max and I demostrate our Fancy Grilled Cheese technique here!