Rosemary And Cranberry Soda Bread Recipes

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.

ROSEMARY AND CRANBERRY SODA BREAD

Steps:

• Preheat the oven to 220°C (425°F/gas mark 7).
• Sift the flour, bread soda and salt into a bowl. Stir the cranberries and rosemary through and make a well in the centre. Add the buttermilk and using a large spoon, mix gently and quickly until you have achieved a nice soft dough. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy.
• Knead the dough very lightly on a lightly floured surface and then shape into a round that is roughly 15cm (6in) in size. Place on a non-stick baking sheet and cut a deep cross in the top.
• Bake for 15 minutes, then reduce the temperature to 200°C (400°F/gas mark 6) and bake for another 20-25 minutes, until the loaf is evenly golden and crusty. To check that the bread is properly cooked, tap the base - it should sound hollow. If it doesn't, return it to the oven for another 5 minutes.
• Transfer the cooked soda bread to a wire rack and leave to cool for about 20 minutes. This bread is best eaten while it's still warm.
• To serve, place the soda bread on a breadboard and cut into slices at the table. Have a dish of butter to hand for spreading.

SEEDY ROSEMARY SODA BREAD

Steps:

• Use a citrus juicer to juice the lemon into a bowl or cup, then use the teaspoon measure to measure 2 tsp of juice, then add these straight to the milk and mix.