CHEESE AND HERB IRISH SODA BREAD
Irish soda bread flavored with cheese and herbs is the perfect, easy bread to serve with hearty stews or soups. It's also perfect served simply with butter.
Provided by Alida Ryder
Categories Bread Vegetarian
Time 55m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 180ºC/360ºF and line a Dutch oven/cast iron pot with baking/parchment paper.
- In a large mixing bowl, whisk together the dry ingredients.
- Whisk an egg into the buttermilk and pour into the dry ingredients.
- Mix the dough until it just starts to come together (there will be large lumps) then add the cheese and herbs.
- Continue mixing until the dough just comes together. The dough will be sticky and shaggy looking (not too smooth or else it will be over-mixed).
- Transfer to the prepared pot then score a cross onto the top with a sharp knife. Cover with the lid and place in the pre-heated oven.
- Bake for 30-45 minutes or until the bread is cooked through. It will sound hollow when knocked on the bottom and a skewers inserted will come out clean.
- Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with butter.
Nutrition Facts : Calories 296 kcal, Carbohydrate 47 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 685 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
IRISH SODA BREAD WITH CHEDDAR AND CHIVES
Provided by Valerie Bertinelli
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
- Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
- Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
- Bake until the bread is golden brown, 25 to 30 minutes.
- Let cool slightly on a wire rack before slicing.
GARLIC CHEDDAR IRISH SODA BREAD
This Garlic Cheddar Irish Soda Bread is the perfect easy baking recipe to whip up when you're wanting fresh bread FAST! It's loaded with sharp cheddar cheese, fresh garlic and tons of herbs for an aromatic, light and fluffy bread.
Provided by Haylie
Categories Appetizer bread Side
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Mince the garlic and herbs.
- In a small bowl, add in the dry ingredients (all purpose flour, baking soda + powder, salt, pepper and sugar) and whisk until combined. Add in the cheddar cheese, fresh herbs and garlic and stir in to combine.
- Add in the slices of cold salted butter and cut in using pastry cutter until it's fully combined. If you don't have a pastry cutter, use your hands. The end result should be pea-like crumbles. See photo above in blog for reference.
- To this, add in the butter milk and stir until a dough is formed. If needed, add more flour to be able to shape the dough.
- Spray cast iron skillet with non-stick cooking spray and add the dough directly to the 10 inch cast iron skillet. Add an X pattern in the middle with a sharp knife. Brush lightly with buttermilk.
- Bake for 30-35 minutes or until a toothpick is inserted and it comes out clean. Let cool for several minutes before you remove it from the skillet and slice. Serve warm with butter. Enjoy!
- Store leftovers in a tightly sealed container at room temperature for 1-2 days.
ONION & GARLIC SODA BREAD
This is one of my favorite recipes for soda bread. It's versatile-you can do endless sweet or savory variations. I serve it sliced alongside assorted spreads and cheeses. -Theresa Vujosevic, Hamburg, New Jersey For a savory Irish bread: Omit Sugar and Raisin and replace with 1 medium onion, 5 gloves of garlic (chopped and sauteed until translucent). Let mixture cool and add into dough mixture prior to adding wet ingredients. Another Savory Choice: Again omit sugar and rais
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
GARLIC-DILL SODA BREAD
It's amazing how bread can be made in a slow cooker, which is why this recipe is so awesome-who knew it could be so simple! Let the inviting aroma of dill and cheese fill your kitchen. -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h45m
Yield 1 loaf (12 pieces).
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 8 ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until dough comes together. Shape dough into a 6-in. round loaf. Using a sharp knife, score surface with 1-in.-deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker., Cook, covered, on high 1-1/2 to 2 hours or until a thermometer reads 190°-200°., Preheat broiler. Remove bread; place on a baking sheet. Broil 6-8 in. from heat 2-3 minutes or until golden brown. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 434mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
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- Position a rack in the center of the oven and preheat the oven to 375ºF. Line a dutch oven, a cast iron skillet, or a 9-inch baking pan with a sheet of parchment paper, set aside.
- In the bowl of a stand mixer, combine 3 ¾ cups of flour, oats, baking soda, baking powder, garlic powder, salt, pepper, and sugar on the stir setting. Add the cold butter and let the machine break the butter down into small, pea-sized pieces. You can also do this by hand using a pastry cutter. Add the cheddar and chives, let the machine stir for just a few seconds until mixed.
- In a large measuring cup, combine the egg and buttermilk. With the mixer on the stir setting, slowly pour in the wet ingredients until the dough comes together, about 30 seconds. If the mixture still looks super wet, add 2 tablespoons of flour and dump the dough out onto a well-floured surface. Use your hands to shape the dough into a large disk. If the dough is still wet, add the remaining 2 tablespoons of flour and shape it.
- Place the dough on the prepared baking pan and cut an ‘x’ across the top, slicing about 1/2 way through the loaf. Bake for 50 minutes - 1 hour or until the bread is golden brown on top. Insert a skewer into the center of the bread and if it comes out clean, the bread is done. Let cool for 15 minutes before slicing.
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