buttermilk soda bread with cheddar and green onion

My aunt hosted Thanksgiving this year and this was one of her special additions. It was perfect with her carrot soup and the main course - but would work just as well on its own or with a hearty soup for lunch on a cool, autumn day. I made it this week for the first time and served it with a mixed vegetable, bean and ground turkey chili (a variation of this one). They were a great match. My twelve month old loved it too. She kept asking for more. Look for more easy to make breads - it could be one of my 'things' for 2010.

Try this for your Thanksgiving dinner, or maybe with that leftover turkey the next day. With Christmas and other special holidays approaching this would be a great recipe for easy entertaining. Wondering what to bring to a family dinner or potluck with friends? You can whip this up lickety split! I look forward to making more when my mom and stepdad come to stay with us for the holidays in December. It freezes well too - I've sliced some up and frozen the slices (got the idea from my aunt!).

The recipe follows .....have fun!

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes one loaf

Ingredients:

1 1/4 cups (300 ml) all-purpose flour
1 1/4 cups (300 ml) whole wheat flour
1/2 cup (125 ml) rolled oats
1 1/2 (7 ml) teaspoons baking soda
1/2 (2 ml) teaspoon salt
1/4 cup (50 ml) cold butter, cut into small cubes
1 1/2 cups (375 ml) grated aged cheddar
2 green onions, thinly sliced
1 1/3 cups (325 ml) buttermilk

Method:

Preheat oven to 425⁰ F (220⁰ C). Line a baking sheet with parchment paper. Place flours, oats, baking soda and salt in a bowl to combine. With your fingers, two forks or a pastry cutter, work the butter into the flour mixture until thoroughly distributed. Mix in cheese and green onions. Gently mix in buttermilk until a loose dough forms, and then turn onto a floured surface. With floured hands, shape the dough into a round loaf that's about 6 inches (15.24 centimeters) in diameter. Place the loaf on the baking sheet. With a floured knife cut a shallow X into the centre of loaf. Bake the soda bread for 30 minutes, or until the loaf springs back when gently touched in the centre.