If you love bread and cheese, oh wow, is this the recipe for you. Use a good Irish cheese like Kerrygold Dubliner, and to really make it amazing, Kerrygold butter as well. Modified from Bake from Scratch Magazine July/August 2020.
Course: Bread, Side Dish
Keyword: cheese, quick bread
Author: Beth Cato
3 2/3cupall-purpose flour
1 1/2teaspoonskosher salt
1cupIrish aged white cheddar cheese(113 grams) coarsely grated, divided
2teaspoonsdried parsley or other herbs
2cupsbuttermilk or substitute soured milk, see note
Preheat oven at 450-degrees. Line a baking pan with parchment paper.
In a large bowl, stir together flour, salt, and baking powder. Add about 2/3 cup of cheese, herbs, and pepper. Form a well in the middle and add the buttermilk. Use a hand to mix everything, kneading and clawing everything together; note that the dough will be very sticky and clumpy.
Once it can be patted into a round, transfer it to the parchment paper. Reshape a bit if needed. Dip a knife in some flour, and slash an inch-deep X broadly across the top of the round; this is to release steam and, according to folklore, evil fairies. Sprinkle the remaining 1/3 cup of cheese on top.
Bake for 15 minutes. Reduce oven temperature to 400-degrees. If the round is already looking quite brown, carefully cup some foil over the top.
Bake for another 20 minutes. The bread is done when it is browned and registers 200-degrees or more on a digital thermometer. If the bottom is tapped, it should sound hollow.
Let cool for about 30 minutes before cutting in. Bread is best served warm; easily reheat slices in the oven later. Pieces can also be frozen.
OM NOM NOM!
To substitute soured milk, place a tablespoon of lemon juice or vinegar in a large liquid measuring cup, then add milk to the 2 cup point. Let sit for 10 minutes to coagulate, then add to the dough.