Best Honey And Rosemary Soda Bread Recipes

ROSEMARY CHEDDAR IRISH SODA BREAD

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!

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.

DELICIOUS IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees.
• Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl.
• Cut the cold butter into 1/4 inch cubes and add it to the flour mixture.
• Using a pastry cutter or your hands work the butter into the flour until it resembles course pea-size pieces.
• Add raisins or currant to the flour/butter mixture.
• Make a well in the mixture and pour the buttermilk into the flour/butter mixture.
• Stir it with a fork until a soft dough forms. Do not overmix.
• Turn the dough onto a floured worksurface and gently kneed into a ball.
• Form the ball into a 6-7 inch circle.
• Cut an X on the top of the dough about 1 inch deep.
• Bake on a baking sheet or in a cast iron skillet about 35-40 minutes until golden brown.
• Cool a bit on a wire rack before serving with butter, honey or jam.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
• Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
• Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

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.