Best Rosemary And Cheddar Soda Breads Recipes

ROSEMARY CHEDDAR IRISH SODA BREAD

Steps:

• 1. Preheat oven to 375 degrees and grease baking sheet or cast iron pan.
• 2. Mix together flour, sugar, baking soda, baking powder and salt.
• 3. Add 1/2 cup softened butter, 1 cup buttermilk and egg to the dry ingredients.
• 4. Flour work surface and knead dough. Work cheddar cheese into the bread while kneading.
• 5. Shape dough into a round shape and place on prepared pan.
• 6. Whisk together 1/4 cup of melted butter and remaining buttermilk. Brush top of loaf with mixture.
• 7. Sprinkle rosemary bits over the top of the bread.
• 8. Cut a large "x" into the top of the loaf.
• 9. Bake 45 minutes or until a toothpick comes out of the center clean. Check the bread every 15 minutes and brush with the butter/buttermilk mixture until done.

CHEDDAR AND ROSEMARY IRISH SODA BREAD

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.

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!