Best Rosemary Parmesan Soda Bread Recipes
ROSEMARY-PARMESAN SODA BREAD
Nutty Parmesan and aromatic rosemary add unexpected flavor to this delightful twist on Irish soda bread. The easy, no-yeast bread is great for breakfast, lunch or dinner. Be sure to let the bread cool at least 10 minutes before slicing. It can be served warm or at room temperature along with softened butter and a sprinkling of flaky salt.
Provided by Justin Chapple
Categories side-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
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.
ROSEMARY PARMESAN SODA BREAD RECIPE
Provided by BobLongo
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, rosemary, salt, baking soda, and pepper. Stir in cheese. 3. In a medium bowl, whisk together buttermilk, melted butter, and egg. Gradually add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Knead dough just until ingredients are combined. 4. On a lightly floured surface, shape dough into a ball. Place on prepared pan, pressing to flatten dough into a 7-inch circle, 1½ inches thick. With a sharp knife, score a shallow "X" on top of dough. Sprinkle with flaked sea salt. 5. Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes.
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