Irish Cheddar Bread

Ingredients for 1 servings:

• 470 g wheat flour type 550
• 1 tsp sea salt
• 1 tbsp, heaped Baking soda (lightly heaped tbsp)
• 1 tsp, heaped rosemary, slightly chopped
• 1 tsp garlic powder
• 200 g Cheddar cheese
• 1 tsp, heaped beet syrup
• 370 ml buttermilk
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

spicy and with a nice crust

Mix the buttermilk with the beet syrup thoroughly. Cut the cheddar cheese into approximately 5 mm cubes. Sift the flour and baking soda into a bowl. Add the salt, rosemary, garlic, and cheese cubes and mix. Stir in the buttermilk and knead everything into a dough with your hands. If the dough is too sticky, add a little more flour. Grease a 28 cm loaf pan, pour in the dough, spread it evenly, and make a few cross-sections with a sharp knife. Bake the bread in a preheated oven at 210 °C (top/bottom heat) for about 15 minutes, then reduce the temperature to 170 °C (348 °F) and bake for another 40 minutes. Let it rest in the oven for about 5 minutes. Let it cool in the pan for a few minutes, then remove from the pan. If necessary, cut the bread lengthwise with a knife. The cheese usually sticks slightly to the pan. Let it cool completely on a wire rack. Tip: As a variation you can also use 100g of cheese and 100g of crispy fried ham cubes.