Cabot Cheddar Soda Bread
King Arthur Baking · kingarthurbaking.com · 12
Against 123 Irish soda bread recipes
More butter than 91% of recipes and more baking soda than 86%.
How it compares
Against the typical loaf: the median of 123 Irish soda bread recipes, per 100 g of flour.
- More butter than 91% of recipes: 19% of the flour weight against the typical recipe's 5.6%, about 3.5 times as much.
- More baking soda than 86% of recipes: 2% of the flour weight against the typical recipe's 1.2%.
- More egg than 91% of recipes: 17% of the flour weight against the typical recipe's 0%.
- No sugar at all, where 54% of recipes use some (most of those 5 to 11% of the flour weight).
Ingredients (8)
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour300 g
- 2 teaspoons baking powder≈ 9 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon table salt≈ 3 g
- 4 tablespoons (57g) unsalted butter, cold; cut into pats57 g
- 8 ounces (227g) Cabot sharp or extra-sharp cheddar, grated; about 2 cups, lightly packed227 g
- 1 1/4 cups (283g) buttermilk*283 g
- 1 large egg≈ 50 g
flour 300 gbatter 935 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 123 recipes. Shaded: the middle half. Tick: the median.
- Buttermilk94% · 73rd percentile · median 84%
- Baking soda2% · 88th percentile · median 1.2%
- Butter19% · 92nd percentile · median 5.6%
- Sugar0% · 23rd percentile · median 1%
- Egg17% · 93rd percentile · median 0%
- Salt1% · 21st percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 400°F
- Time
- 40 to 45 minutes
- median 40 minutes
Keep exploring
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Nearest by baker's percentages: buttermilk, baking soda, butter, sugar, egg, salt.
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