Rosemary And Cheddar Buttermilk Soda Bread Recipes

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IRISH ROSEMARY CHEDDAR SODA BREAD



Irish Rosemary Cheddar Soda Bread image

When invited to an Irish themed dinner party, consider bringing an Irish Rosemary Cheddar Soda Bread that the whole crowd will enjoy!

Provided by Feed Your Soul Too

Categories     Appetizer

Time 35m

Number Of Ingredients 9

4 Cups All Purpose Flour
1 Tsp Baking Soda
1 1/2 Tsp Cream of Tartar
1 Tsp Salt
1/2 Tsp Fresh Black Pepper
4 Tbsp Fresh Rosemary (rough chop)
4 Cups Sharp Cheddar Cheese (shredded)
2 Cup Buttermilk
2 Whole Egg

Steps:

  • Heat the oven to 425 degrees F. Lightly spray a baking tray with non stick spray.In a mixing bowl fitted with a bread hook, beat together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese.In a separate mixing bowl, add the egg to the buttermilk and beat until combined.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. Cut the dough in half and shape each piece into an ball shape. If the dough is on the wet side, add some extra flour. Place the dough balls onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread. Season the top with some more salt and bake in the oven for 25 minutes and the top is golden brown.Serve and enjoy!

ROSEMARY AND CHEDDAR SODA BREADS



Rosemary and Cheddar Soda Breads image

Provided by Food Network

Time 45m

Yield 4 breads

Number Of Ingredients 8

Neutral oil, for oiling the baking sheet, optional
1 1/4 cups whole-wheat flour
1 1/4 cups self-rising flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon salt
1 packed cup grated Cheddar (grated on the large holes of a box grater)
1 tablespoon finely chopped fresh rosemary
1 1/4 cups buttermilk

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.

AMAZINGLY EASY IRISH SODA BREAD



Amazingly Easy Irish Soda Bread image

A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!

Provided by MP Welty

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h5m

Yield 20

Number Of Ingredients 10

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
½ cup margarine, softened
1 cup buttermilk
1 egg
¼ cup butter, melted
¼ cup buttermilk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  • In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
  • Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 22.5 g, Cholesterol 16 mg, Fat 7.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 269.1 mg, Sugar 3.3 g

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