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Baked Loaf of Cheddar and Spring Onion bread on a rack

Cheddar and Spring Onion

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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish

Ingredients
  

  • 2 cup All Purpose Flour
  • 1 cup Buttermilk
  • 1 tbsp Sugar
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Sliced Spring Onion green
  • 4 ounces Strong Cheddar* Cut into 1/4 inch chunks
  • 1/2 cup Parmigiano-Reggiano Or Parmesan* Grating it yourself at home gives better result
  • 1 tsp Ground Mustard
  • 1/4 cup Melted Butter

Instructions
 

  • Preheat oven to 350F. Prep baking tin. I bake mine in a classic 9X5 loaf pan.
  • Combine 1/2c of sping onion slices with 1/4c of parmigiano-reggiano cheese and set aside
  • Add all the remaining ingredients to a bowl. Mix together until well combined. Transfer into prepped baking pan.
  • Sprinkle the reserved spring onion and cheese mix all over the top of the bread batter before placing in the oven.
  • Bake until an inserted pick comes out clean. That usually takes about 40-45 minutes.
  • Bread last for about a week in my fridge. I simply slice a thin piece and toast in a pan sprayed with a bit of oil to warm it up.
Keyword bread, cheddar, parmigiano-reggiano, quick bread, spring onion