Prosciutto, manchego and balsamic onion soda bread

Okay, we’ve only recently gave you a recipe for a bread, but that was more of a cake and this beauty is too delicious not to try right away!

For this simple soda bread you won’t need yeast, so it is ready to bake in less than 30 minutes. It is the perfect recipe for anyone who is new to baking bread – like us, if we’re being honest. We have adapted the recipe for this prosciutto, manchego and balsamic onion bread from one seen in an episode of this year’s The Great British Bake Off. Can we just stress it’s the best TV programme ever?

Just eat a few slices of this bread with some butter and you have a delicious lunch!



Here is what you’ll need:

– 2 tbsp good quality olive oil

– 1 large red onion, finely chopped

– 3 tbsp good quality balsamic vinegar

– 1½ tbsp soft brown sugar

– 450g plain white flour

– 1 tsp bicarbonate of soda

– 1 tsp table salt

– 30g cold unsalted butter, diced

– 80g prosciutto ham, roughly chopped

– 200g manchego cheese, diced

– small handful fresh basil leaves, finely chopped

– 300ml buttermilk

– 25ml water

– 1 tbsp butter, melted


Here is what you have to do:

1. Preheat the oven to 190°C (375°F).

2. Line a large baking tray with baking paper.

3. Heat the oil in a small frying pan over a medium heat. Once the oil is hot, add the red onions and stir to prevent them sticking. Reduce to a low heat, cover with a large saucepan lid and cook for around 15 minutes. Add the balsamic vinegar and sugar. Increase to medium heat and cook, uncovered for a further 5 minutes, stirring regularly. When soft and sticky, leave to cool.

4. In a large mixing bowl sift the flour, bicarbonate of soda and salt. Add the diced butter and using your fingertips, rub the butter into the mixture until it looks like breadcrumbs.

5. Set aside one large tablespoon of the cooked onions, a small handful of cheese and prosciutto for the topping.

6. Add the remaining onions, prosciutto and cheese to the flour mixture. Combine the basil and stir all the ingredients gently until mixed.

7. In a jug combine the buttermilk with the water. Make a well in the middle of the flour mixture and gradually add three-quarters of the buttermilk. Mix gently using a metal spoon until the mixture comes together into a rough but sticky dough. If the mixture seems too dry and is not combining together, add a little more milk.

8. Turn the dough onto a lightly floured surface and roughly shape into a round bread shape. You can either make 1 large loaf or 3-4 smaller buns. Once shaped, dust the bread with flour, score the top using a sharp knife. Add the remaining onions, prosciutto and cheese.

9. If making smaller buns bake for 35-40 minutes or until golden-brown on top. If making one large loaf bake for 50-60 minutes or until golden-brown on top. Another way to check if your breads are ready is to tap the base, if it sounds hollow then it is done. If the top of the bread is starting to brown too fast then cover with a layer of aluminum foil to prevent from burning.

10. Once baked, transfer onto a wire cooling rack. Brush generously with melted butter and leave to cool before eating. Enjoy!


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