Sizzled leek & red leicester soda bread
Slather slices of this cheese and leek soda bread with salted butter and serve with your soup of choice to brighten a gloomy wintery day
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Prep:15 mins
Cook:55 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 238
-
fat 8g
-
saturates 4g
-
carbs 31g
-
sugars 0g
-
fibre 2g
-
protein 8g
-
salt 1.56g
Ingredients
- 20g butter
- 1 tbsp olive oil
- 1 large leek , finely sliced
- 300g plain flour , plus extra for dusting
- 1 tsp bicarbonate of soda
- small handful of thyme sprigs , leaves picked
- 100g red leicester , coarsely grated
- 250ml buttermilk
- salted butter , to serve
Method
Heat the butter and oil in a frying pan over a medium heat, add the leeks, then turn up the heat to medium-high and cook for 15-20 mins, stirring occasionally until lightly browned. Remove to a bowl and leave to cool.
Heat the oven to 200C/180C fan/gas 6. Tip the flour into a bowl and add the leeks, bicarb, thyme, grated cheese and 1½ tsp salt. Pour in the buttermilk and use a wooden spoon to bring everything together.
Briefly knead the dough on a lightly floured work surface to just to bring it together into a ball. Transfer to a baking tray dusted with flour. Slash a cross into the top of the dough ball, then bake for 30-35 mins until the loaf is golden brown and sounds hollow when tapped on the bottom.
Serve the soda bread warm, cut into thick slices and slathered with some salted butter.
