Honey And Rosemary Soda Bread Recipes

EASY SODA BREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the flour, salt and bicarb in a bowl. And if you'd like rosemary bread, add the chopped rosemary too.
• Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk. Then stir in the honey, and simply pour it into the flour mixture. Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
• Tip onto a floured work surface and shape it into a ball.
• Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
• Put in the oven and bake for 40 mins.
• Cool on a wire rack until warm, then slice and serve.

ROSEMARY AND CHEDDAR SODA BREADS

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.

HONEY AND ROSEMARY SODA BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix all-purpose flour, whole wheat flour, baking soda, rosemary, and salt together in a large bowl. Add buttermilk and honey; mix until a soft dough forms.
• Turn dough out onto a floured surface and knead until smooth. Shape into a round loaf approximately 8 inches in diameter. Score top of the dough with 2 shallow crosses, marking 8 wedges. Transfer to a lightly floured baking sheet.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Tap the bottom of the loaf; it will sound hollow when done.
• Let bread rest for 10 minutes before slicing.

HONEY AND ROSEMARY SODA BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix all-purpose flour, whole wheat flour, baking soda, rosemary, and salt together in a large bowl. Add buttermilk and honey; mix until a soft dough forms.
• Turn dough out onto a floured surface and knead until smooth. Shape into a round loaf approximately 8 inches in diameter. Score top of the dough with 2 shallow crosses, marking 8 wedges. Transfer to a lightly floured baking sheet.
• Bake in the preheated oven until golden brown, 30 to 40 minutes. Tap the bottom of the loaf; it will sound hollow when done.
• Let bread rest for 10 minutes before slicing.

ROSEMARY-PARMESAN SODA BREAD

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.

HONEY-ROSEMARY BEER BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9-by-5 loaf pan with 1 tablespoon of butter.
• Sift the flour, baking powder and salt into a large bowl.
• Mix the beer, rosemary and honey into the dry ingredients.
• Melt the remaining 3 tablespoons of butter. Whisk the butter into the mixture.
• Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to even out the mixture and remove any air bubbles.
• Place in the oven and bake for 50 minutes.
• Remove from the oven and let cool for 10 minutes.
• Slice and serve with butter and salt.