CHEDDAR-STUFFED
SODA BREAD
I N G R E D I E N T S
1 1/2 cups McCall’s 12-Month Irish Grassfed Cheddar, shredded (divided)
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
1 tbsp olive oil (optional, for brushing)
I N S T RU C T I O N S
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, and salt.
Make a well in the center and pour in the buttermilk. Stir until just combined and a shaggy dough forms.
Turn dough out onto a floured surface and knead just until smooth—about 1 minute. Don’t overwork.
Flatten dough into a rectangle. Sprinkle 1 cup of McCall’s Irish Cheddar over one half, then fold the dough over and gently press to seal. Shape into a round loaf.
Place the loaf on the baking sheet. Use a sharp knife to score a deep “X” on top. Sprinkle the remaining 1/2 cup of cheddar over the top.
Bake for 30–35 minutes, or until golden brown and the bottom sounds hollow when tapped.
Cool slightly before slicing. Serve warm with butter, soups, or on its own.