Onion Soda Bread With Whipped English Mustard Butter Recipes

CRISPY ONION & BREAD SAUCE

Steps:

• Heat a dry saucepan until hot and cook the onions for a few minutes, stirring occasionally, until they start to char, then add the butter. Sizzle for 5 mins until the onions are soft and the butter is light brown. Pour in the milk, then add the bay leaf and ground cloves. Season. Bring to the boil, then simmer gently for 5 mins.
• Turn off the heat, scoop out the bay and stir in the bread and cream. Tip into a blender or use a hand blender to blitz to a thick sauce. Return to the pan and heat, stirring until bubbling and thick. Can be made two days ahead, cooled, chilled and reheated with a splash more milk. Serve the sauce in a bowl, scattered with the onion seeds and crispy onions, if using.

JIM'S CHEDDAR ONION SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
• Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

CHEESE, OAT & SPRING ONION SODA BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Blitz the oats in a food processor until fine, then tip into a large bowl along with the flour, bicarbonate of soda, ½ tsp salt and 1 tsp freshly ground black pepper. Quickly mix together to combine. Mix in 130g of the cheese and all of the spring onions.
• Mix the buttermilk and mustard together in a jug, then pour this into the dry ingredients and use a cutlery knife to quickly mix into a soft, shaggy dough. If the dough still looks dry, add another 1-2 tbsp buttermilk. Turn the dough out on a floured surface and knead briefly to just bring it together into a ball.
• Transfer the dough to the prepared tray and flatten it slightly into a thick disc using your palm. Use a sharp knife to cut a very deep cross into the top, then scatter with the remaining cheese and a small handful of oats. Bake for 35-45 mins until deeply browned and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack before slicing and serving.