A soda bread recipe found on chatelaine.com
Ward off the winter chill with a steaming bowl of soup and fresh-from-the-oven bread. This tempting, hearty recipe is surprisingly easy – and totally satisfying.
These cakes are made with baking soda. Baking soda has become a staple in many households around the world. Not only can it be used for baking as here, but is also a great product to use to clean your home without resorting to using harsh chemicals. Check it out here:
2 cups [4,7 dl] all-purpose flour
1 3/4 cups [4 dl] whole-wheat flour
1 tsp baking soda
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp salt
1/4 cup [0,6 dl] cold unsalted butter, cut into cubes
1 1/2 cups [3,5 dl] lightly packed, coarsely grated cheddar
1 3/4 cups [4 dl] buttermilk
 Position oven rack in bottom third of oven. Preheat to 400 F. Spray 2 8 × 4-in. loaf pans. Stir flours with baking soda, herbs and salt in a large bowl until combined. Using your fingers or a pastry cutter, work butter into flour mixture until coarse crumbs form. Stir in cheese. Pour in buttermilk and stir just until combined.
 Transfer dough to a well-floured surface. Divide dough in half. Shape each portion into a loaf about 7 in. long. Place in prepared pans.
 Bake in bottom third of oven until tops of loaves are deep golden, 35 to 45 min. Remove to a wire rack to cool for 10 min. Run a knife around inside edge of each pan, then turn loaves out onto rack to cool completely. Soda bread keeps well for up to 2 days.