Cheddar Smoked Paprika Soda Bread #BreadBakers

Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good! 

Smoked paprika is one of my favorite spices and I use it a lot when I am cooking vegetarian dishes, for a little extra flavor that I might have otherwise added with smoked bacon in a non-vegetarian recipe. It’s great in tomato sauce and chili for the same reason, even when those do have meat already. 

One of the few things my husband and I disagree on is smoked cheese. I’m a fan. He’s not. In this quick soda bread, the smoked paprika makes a nice background to the cheddar, a hint of smokiness that reminds me of smoked cheese. What’s funny is even the smoked cheese naysayer loves this bread. Go figure.

Cheddar Smoked Paprika Soda Bread

If you don’t have buttermilk but do have white vinegar and regular milk, make a buttermilk substitute by adding 1 1/2 tablespoons vinegar to your measuring jug, then fill up to the volume needed with milk. Stir and set aside for about five minutes and you are ready to start mixing.

Ingredients

3 cups or 375g all-purpose flour, plus extra for kneading

1 tablespoon sugar

1 teaspoon baking soda

3/4 teaspoon fine sea salt

1 teaspoon smoked paprika

1/4 cup or 57g unsalted butter, cut into pieces

4 oz or 113g extra sharp cheddar, finely grated 

1 1/4 cups or 296ml buttermilk

For glaze:

1 egg white

1/2 teaspoon smoked paprika

Method

Preheat your oven to 350°F or 180°C and line a baking pan with baking parchment or a silicone liner.

In a small bowl, combine the flour, sugar, baking soda, salt and smoked paprika. 

With a pastry blender or a fork, cut the butter into the dry mixture until it resembles a coarse meal. 

Add the grated cheddar cheese a little at a time and stir well to combine. 

Pour in buttermilk and mix until dough comes together. 

Turn the dough out onto a heavily floured surface.

Knead the dough by folding it over and pressing it down four or five times. 

Shape the dough into a round loaf and place it on your prepared baking sheet. Whisk the smoked paprika into the egg white and brush the top of the loaf with the mixture.  

Use a lame or sharp knife to cut a large X into the top of the dough.  

Bake in your preheated oven for 40-45 minutes or until golden brown. 

Cool on a wire rack then slice to serve.

Enjoy!

It’s the second Tuesday of the month so it’s time for Bread Bakers and our theme is spiced savory recipes! Check out all the bread recipes we are sharing today. Many thanks to our host, Renu of Cook with Renu. 

• Cheddar Smoked Paprika Soda Bread by Food Lust People Love
• Copy Cat Domino's Zingy Paneer Parcel by Sneha's Recipe
• Everything Bagel Biscuits by Palatable Pastime
• Flourless Quinoa Vegetable Muffins by Cook with Renu
• Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
• Spicy Onion Buns by Ambrosia
• Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
• Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
• Sourdough Aloo Paratha by Zesty South Indian Kitchen
• Swedish Rye Bread (Limpa) by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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