ROSEMARY CHEDDAR IRISH SODA BREAD
Rosemary and cheddar baked into the loaf makes for a dynamite savory spin on Irish soda bread.
Provided by Monica | Nourish + Fete
Categories Bread
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 C). Lightly coat a 10-inch cast iron skillet or rimmed baking sheet with oil; set aside. (If using a baking stone, line with parchment paper.)
- Cut the butter into small cubes, place on a plate, and keep in the fridge until ready to use.
- In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and pepper. Add the rosemary and cheddar, and stir to combine.
- Add the chilled butter and, using your fingers, work the cubes into the flour by quickly pinching and rubbing the butter and flour together. The butter should be fully worked in, without leaving large chunks.
- Add 2 cups buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir, use your hands to press and gather the dough into a rough, craggy ball. Shape the ball until slightly flattened and about 7 or 8 inches in diameter.
- Transfer the dough to your baking surface, and with a sharp knife, score a large X about 1/2-inch deep all the way from end to end (see photo in post). Brush the top with a bit more buttermilk.
- Bake for 25 minutes, then check the bread; if the top is already nicely browned, tent with a piece of aluminum foil. Continue baking for 20 to 30 minutes more. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a cake tester or skewer - it should come out clean.
- Transfer to a wire rack and let bread cool 10 minutes before serving. Cut thick slices, slather richly with butter, and sprinkle a bit of extra sea salt on top for the full experience!
Nutrition Facts : Calories 214 kcal, Carbohydrate 25 g, Protein 8 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 334 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROSEMARY CHEDDAR IRISH SODA BREAD
This tasty Irish Soda Bread recipe uses sharp cheddar cheese and fresh rosemary. This is perfect as a side to your corned beef dinner or for making corned beef sandwiches.
Provided by foodnessgracious
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F. Liine a baking pan with parchment paper.
- In a large bowl or stand mixer, mix together the flour, baking soda, cream of tartar, salt, pepper, rosemary, cheese and butter.
- Add the egg to the buttermilk and beat until mixed.
- Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
- Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
- Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut a small X on top of the soda bread.
- Season the top with some more salt and pepper and bake in the oven for 45-50 minutes and the top is golden brown.
- Let cool for 20 minutes before slicing and serving with butter.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
ROSEMARY-PARMESAN SODA BREAD
Nutty Parmesan and aromatic rosemary add unexpected flavor to this delightful twist on Irish soda bread. The easy, no-yeast bread is great for breakfast, lunch or dinner. Be sure to let the bread cool at least 10 minutes before slicing. It can be served warm or at room temperature along with softened butter and a sprinkling of flaky salt.
Provided by Justin Chapple
Categories side-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line a large cast-iron skillet with parchment paper.
- In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, kosher salt, baking powder, baking soda and red pepper flakes. Working over the bowl, grate the butter on the large holes of a box grater, letting the grated butter fall over the flour mixture. Gently toss the butter into the flour. Using a fork, stir in the buttermilk until a shaggy dough forms.
- Scrape the dough onto a work surface, gather up any crumbs and knead gently until the dough just comes together. Shape the dough into a round loaf and transfer it to the prepared skillet. Slash an X about 1/4 inch deep in the top of the bread. Brush the bread with buttermilk, then sprinkle with Parmesan and pepper.
- Bake the bread until it is golden and it sounds hollow when lightly tapped, 45 to 50 minutes. Transfer the bread to a wire rack and let cool at least 10 minutes. Serve warm or at room temperature with softened butter and flaky sea salt.
SEEDY ROSEMARY SODA BREAD
Inspire kids in the kitchen with our rosemary soda bread. A specially created recipe for junior cooks, soda bread is a good starting place as it's yeast free
Provided by Cassie Best
Categories Side dish
Time 55m
Yield Makes 1 loaf
Number Of Ingredients 19
Steps:
- Use a citrus juicer to juice the lemon into a bowl or cup, then use the teaspoon measure to measure 2 tsp of juice, then add these straight to the milk and mix.
Nutrition Facts : Calories 246 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
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