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NEFF Soda Bread Recipe

About this dish


450g plain flour
1 tsp bread soda
1 tsp salt
80g roast peppers, peeled and chopped
3 tbsp chives, chopped
80g mature cheddar coarsely grated
400ml buttermilk
Butter to serve

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Bread baking 220°C with low added steam

  1. Line a baking sheet or loaf tine with parchment paper.
  2. Sift the flour, bread soda and salt into a large bowl.  Add the chopped peppers and herbs.
  3. Add the grated cheddar.  Mix together well then make a well in centre.
  4. Pour in about ¾ of the buttermilk. Mix gently to combine the ingredients adding a little more buttermilk as necessary to form soft but not sticky dough.  Tip out onto a lightly floured work surface.  Work the dough as little as possible, just enough to get the desired shape.  For a traditional shape, use floured hands to shape into a round then flip the dough over onto the prepared baking sheet.  Use a sharp knife to cut a cross in the dough about 1cm deep.
  5. Alternatively transfer to a loaf tin, smooth the top and cut a channel about 1cm deep down the length of the bread.
  6. Place the bread in the oven for 15 minutes, then lower the temperature to 180⁰C and bake for a further 25 minutes for a round and 30 minutes for a loaf.
  7. Cool completely on a wire rack before cutting and serving with lots of butter.