Cook-IN with Mark Moriarty Soda Bread with Farmhouse Cheese

since the lockdown started it’s beengreat to see so many people baking allacross the country it’s all over socialmedia I’ve done a bit of work myself onthe pastry section in the restaurant andI love baking that mint naturally thenext recipe has to be a bake we all knowflour has been very hard to come byrecently but they are replenishing thestocks and it is there so hopefully youcan get your hands on something now thisrecipe is one of my favorites it givesyou the real basics and bread techniqueplus its traditional Irish and we’vegiven rid of few twists to elevate it tosomething absolutely deliciousfirst step in this cheesy white sodabread is to mix your flour bread sodaand salt in a bowl then add thebuttermilk and olive oil together andpour it into a well in the center ofyour dry mix if you can’t get your handson border milk add equal quantities ofmilk yogurt and a touch of lemon juiceand that will do the same job next useyour hands to bring the mix togetherjust don’t over mixer it’ll become alittle bit dense the next step makesthis recipe a little different and myopinion a lot better so we add ourleftover ingredients Irish farmhousecheese’s seasonal vegetables even somespinach some mixed nuts maybe a littlebit of spice on top just make sure it’sevenly distributed throughout the doughnow turn your dough out onto a flouredpiece of parchment on your tray get itinto a rough circle shape and then justPat it down nice and flat[Music]next step is we lightly brush the doughwith buttermilk we give it a lightdusting of spices and then you weretraditionally cut it into four quarterswe’ll give it two crosses and we geteight nice segments bake in a preheatedoven at 190 degrees Celsius for 30 to 35minutes or until the base is hollow totop and the last thing you need to do isjust let it cool on a wire rack it’sgonna rip one of my segments off hereall that melted cheese and then the keything to do that makes everything betteris to lash the border onto itespecially when it’s warm of melts nowwe’re talkingeach of this recipe is the consistencyof that dope so use whatever flour youhave available once you get that naileddown you’ll always have a brilliantbread[Music]