400 Gr. Flour
1 Teaspoon Bicarbonate of Soda
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper or Piment d’Espelette
125 Gr. Mature Cheese such as Cheddar or a mix of Pecorino and Parmesan
2 Tablespoon of Chives chiseled finely – In a bind, you can use dried chives
300 Gr. Buttermilk . – (You can use regular milk – Substitute 2 tablespoon of milk for Vinegar) . Another option is to use 200 gr. of Greek yogurt with 100 ml of milk.
Ground pepper to taste
Grated Cheese for topping
Preheat the oven at 200 Celsius and grease a cake pan 10 X 20 cm
Sift the flour, soda and salt over a mixing bowl. Add the cayenne pepper, cheese, chives and mix well.
Make a well in the centre and add the buttermilk (or yogurt/milk mixture) and bring all ingredients together into a clean ball.
Do not overmix, just let the ingredients come together, no kneading necessary.
Place in your cake pan and bake for 30-35 minutes, until the top becomes well grilled and an insert comes out clean.
Let the bread rest… yes, I know… for 30 minutes before slicing… you’ll thank me later.
Ideal with a soup or a salad mid-week.
Unlike regular yeast bread, it is not as good the following day. I simply cut the bread in slices and freeze them in a plastic bag.
They make for wonderful toasts in the morning.
TIP DU JOUR :
Do not overmix.
The dough is very forgiving and can adapt to any shape and form you wish to give it.
You can substitue the cheese for other spices, seeds, such as Caraway, Cumin which is often the case in classic Irish bread recipes.
If you don’t have buttermilk, create your own with 1 cup of full fat milk, minus 2 tablespoons and add 2 tablespoons of vinegar. Let the milk rest for 15 minutes and it will thicken and start to curdle.