Bacon and cheesy soda bread wedges Recipe

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serves:

4

Skill:

easy

Spice:

Mild

Total Time:

00:40

Prep:

00:10

Cooking:

00:25
(plus 5 mins cooling)

Nutrition per portion

RDA
Calories 573 kCal 29%
Fat 15g 21%
  -  Saturates 8g 40%

Perfect for breakfast, brunch or lunch – this Irish bread with added extras won’t stick around for long!

Ingredients

  • 425g (15oz) plain flour
  • Good pinch of salt
  • 1tsp bicarbonate of soda
  • 150g (5oz) mature Cheddar, coarsely grated
  • 284ml tub buttermilk or low-fat natural yogurt
  • 2tbsp wholegrain mustard
  • 4-5tbsp semi-skimmed milk
  • To serve:
  • 3 baby plum tomatoes
  • 3 streaky bacon rashers
  • Handful of rocket per person
  • Balsamic vinegar

Method

  • Set the oven to gas mark 7 or 220°C. Mix the flour, salt, bicarbonate of soda and cheese in a large bowl.

  • Add the buttermilk, or yogurt, mustard and milk to the dry ingredients. Mix them in using a spoon and then your hand, to make a soft dough. Knead lightly, then shape into a round about 22cm (8½in).

  • Cut the round into 8 wedges and place these on a non-stick baking sheet. Dust with flour and bake for 20-25 mins, until browned and crusty. At the same time, roast the baby tomatoes, drizzled with a little olive oil, in the oven for 10-15 mins and pan-fry or grill the bacon rashers.

  • Cool the bread on a wire rack for 5 mins. Split the wedges and fill with the bacon and rocket and the tomatoes. Add a dash of balsamic vinegar.

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