volcano soda bread with cheddar and parsley

My love for bread-making is continuing 🙂

I was excited the whole week about my next bread trial. I wanted to give the soda bread a try this time. This recipe does not require yeast or wait-times for rising; so if you are looking for a yummy breakfast bread, I would highly recommend this one or any other soda bread.

After the success of the cheddar+parsley combination I tried earlier, I decided to improvise a soda bread with these ingredients. It ended up being quite delicious and softer than I thought it would be. The cheese when melted and together with parsley gave a yummy taste to this soda bread.

Here it is 🙂




  • 2 cups of purpose enriched flour
  • 1 cup milk
  • 90 gr mild cheddar, grated
  • 1/4 bunch parsley, coarsely chopped
  • 1 dessert spoon baking soda
  • 1/2 dessert spoon baking powder
  • 1/2 dessert spoon salt (*use much less as the cheese is salty)
  1. Mix everything in a bowl – it will form a rough dough, which is fine
  2. Form a round dough and let it rest for 3-5 minutes
  3. Oil an oven dish and place the dough in
  4. Brush the surface with milk and make a X cut. (**they recommend it to be a little bit deep to help inside to bake well. Unfortunately, I made the cut too deep which caused its wide-open shape – so is the name “volcanic”. )
  5. Bake in a pre-heated oven (375 F) for 30 min
  6. After I took it out, I sprinkled water on top to provide some moisture

bon appetite!



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