When I made my Celeriac and Blue Cheese Soda Bread the other day, I blogged that I would be trying it out with cheddar. I hadn’t intended to post this separately as I had thought I would just substitute cheddar for the blue cheese in the recipe. When I actually came to make it I found I wanted to change a lot of the quantities and add some bicarbonate of soda, so I thought I would share the results with you.
It’s very quick and easy, particularly if you have a food processor to do the grating. It’s a sneaky way of getting some vegetables into bread, and a great way of using up celeriac if you find, like me, you don’t really like it!
175g celeriac, grated
150g cheddar cheese, grated
200g SR flour
½ teaspoon bicarbonate of soda
1 egg, beaten
Heat the oven to 180ºC.
Mix the grated celeriac and cheese together. Add the flour and bicarbonate of soda and mix again well.
Add the milk, egg and black pepper and mix until fully combined.
Shape into a round loaf and place on a floured baking tray.
Bake for 40-50 minutes or until well risen and golden and the base sounds hollow when tapped.
Remove from the oven and allow to cool a little before enjoying.
This bread is delicious served warm with soup. To warm it through after it has cooled, toast slices of it. It goes well with scrambled eggs and/or baked beans. I toasted mine using the grill as I wasn’t sure about putting it in the toaster: I thought it might be a bit too cheesy! It’s good cold too and makes a great snack.