For our January/February issue, chef Eli Haddix cooked up a delicious tomato soup in an instant pot to help chase away the winter chill. But no tomato soup is worth its bowl without a warm grilled cheese sandwich to go with it. For his soup, Haddix used his instant pot again to bake up this tasty soda bread for a melty grilled cheese.
Soda Bread ingredients:
• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup plain whole milk yogurt
• 1 tablespoon olive oil
For the bread, you need a container that is heatproof and doesn’t taper at the top or have a lip. Aluminum coffee cans work perfect if you can find them, but you may have to remove the inner lip. (I did this just using a can opener turned sideways.) In a mixing bowl, or using your paddle attachment for a stand mixer, combine flour, baking soda, and salt. Once fully combined, add the yogurt. Mixture should incorporate quickly. Feel free to break up big flakes with your hands and continue mixing.
Once your dough begins to stick together, remove it from the bowl and knead for approximately 1 minute; this ensures the bread will rise evenly. Oil your container, add the dough, and top with a drizzle of oil. Wrap the top with foil, leaving a pleat so the bread has room to expand. Tie down the foil with twine or a rubber band. Place on a steamer rack in the cooker, and add water to the pot until half way up the can. Close the lid of the cooker and set to high pressure. Set the timer for 25 minutes. When the timer is expired, disengage the “keep warm” function and allow for natural release (10 to 15 minutes). Let the bread rest for 10 minutes before you slice.
