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Prosciutto, Manchego and Balsamic Onion Soda Bread

Updated: 13 Sep 2015

Ingredients

  • Olive oil
  • 1 large red onion, finely sliced
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp soft brown sugar
  • 450g plain white flour
  • 1 tsp bicarbonate of soda
  • 1 tsp table salt
  • 30g unsalted butter, cold, diced
  • 80g prosciutto / parma ham, torn
  • 200g manchego cheese, diced
  • Small handful basil leaves torn into small pieces
  • 300ml buttermilk
  • 25ml water
  • 1 tbsp butter, melted

Method

  1. Preheat the oven to 180C fan. Line a baking tray with parchment.
  2. Warm the oil in a non-stick frying pan over medium-high heat. Once hot, add the red onions and stir. Reduce the heat, cover with a lid and cook for 15 minutes.
  3. Add the vinegar and sugar, then increase the heat slightly and cook uncovered for a furhter 5 minutes. Set aside to cool completely.
  4. Sift the flour, bicarbonate of soda and salt into a bowl. Using your fingertips, rub in the butter until it resembles breadcrumbs.
  5. Reserve 1 tablespoon of the onions, a small handful of cheese and a small amount of prosciutto for the topping.
  6. Add the remaining onions, prosciutto and cheese to the flour mixture. Add the basil and toss to inrporate.
  7. In a jug mix the buttermilk with 25ml water. Make a well in the middle of the flour mixture and add three-quarters of the thinned buttermilk. Mix using a spatula until it comes together into a rough but stoft and sticky dough. Add a little more thinned buttermilk if the dough feels dry and won't come together.
  8. Turn the dough out onto a lightly floured work surface, roughly shape and transfer to the prepared baking tray. Flatten the loaf to about 4cm thick. Dust with a little flour and score the top using a sharp knife. Cover with the reserved onions, prosciutto, and cheese.
  9. Bake for 40 minutes until golden-brown and the loaf sounds hollow. To ensure it's completely done in the middle, loosely cover the loaf with tin-foil and give it another 10 minutes. The tin-foil will prevent it from colouring too much.
  10. Transfer to a wire rack and brush liberally with melted butter. Allow to cool before eating.