Bread Story
Some loaves need patience. This one just needs an appetite. Traditional Irish-inspired soda bread skips the yeast altogether, meaning you can have a warm loaf on the table in under an hour. Mature Cheddar, fragrant herbs and a beautifully crisp crust make this the sort of bread that disappears while it's still cooling.
You’ll Need
Makes 1 medium loaf
450g self-raising flour
1 tsp bicarbonate of soda
1 tsp sea salt
200g mature Cheddar, grated
2 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 tsp dried thyme
400ml buttermilk
1 tbsp melted butter
Optional but Dangerous
Extra grated Cheddar
Salted butter
Homemade tomato soup
Crispy bacon
Method
Preheat your air fryer to 170°C.
In a large bowl, mix together the self-raising flour, bicarbonate of soda and sea salt.
Stir through the grated Cheddar, chives, parsley and thyme until evenly distributed.
Pour in the buttermilk and melted butter, mixing gently until a soft dough forms. Don't overwork it or the loaf will
become heavy.
Turn the dough onto a lightly floured surface and shape into a round loaf.
Place onto a circle of baking paper and score a deep cross across the top using a sharp knife.
Carefully lower the loaf into the air fryer basket.
Air fry for 28–32 minutes, covering loosely with foil for the final 10 minutes if the crust is browning too quickly.
The loaf is cooked when it is golden brown and sounds hollow when tapped underneath.
Leave to cool on a wire rack for at least 20 minutes before slicing.