Cheesy Sodabread

I found this recipe in a Rachel Allen cookbook.  Rachel is a celebrity chef from Ireland. My mother-in-law bought me this cookbook in Ireland so the units are metric.  I used my kitchen scale to measure the ingredients.  This bread is perfect for dipping into a stew!   

450g (1lb) plain white flour

1 tsp salt

1 tsp baking soda

1 tbsp chopped fresh herbs (rosemary, thyme, sage, chives, etc)

400ml (14 fl oz) buttermilk

75g (3oz) Cheddar or Gruyere cheese, grated

Preheat the over to 475 degrees F.  Sieve the dry ingredients into a bowl, then mix in the chopped herbs.  Make a well in the center of the dry ingredients and pour in all of the buttermilk. Stir the buttermilk in with your hand or a large spoon, until fully incorporated. If the dough feels sticky or wet, add a tiny bit more flour to the dough. Pat the dough until it is about 3/4" thick  Cut into round or square shapes about the size of a scone, then place them on a floured baking tray.  Generously sprinkle each piece with the grated cheese.  

Place the try in the over.  Cook for 10-20 minutes until golden and sounding hallow when tapped on the bottom.  Note: turn the oven down to 400 degrees F after 10 minutes if they are already golden.  

I ended up cooking these for 20 minutes at 475 degrees F and they were perfect!