Cheddar And Rosemary Irish Soda Bread Recipes
ROSEMARY AND CHEDDAR SODA BREADS
Provided by Food Network
Time 45m
Yield 4 breads
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
- Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
CHEDDAR AND ROSEMARY IRISH SODA BREAD
A super simple Irish style soda bread with plenty of cheddar cheese and rosemary where you literally just need to mix 6 simple ingredients, form a loaf with the dough and bake it!
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Mix everything, form the dough into the desired shape, place on a baking pan and bake in a preheated 425F/220C oven until lightly golden brown, about 20-30 minutes.
Nutrition Facts : Nutrition Facts Calories 200, Fat 8g (Saturated 5g, Trans 0g), Cholesterol 25mg, Sodium 140mg, Carbs 21g (Fiber 1g, Sugars 1g), Protein 9g Nutrition by
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
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