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 AND CHEDDAR SODA BREADS
Provided by Food Network
Time 45m
Yield 4 breads
Number Of Ingredients 8
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.
SEEDED SODA BREAD
Make our easy yeast-free, wholemeal loaf, which requires no kneading or proving. We've used vegan-friendly oat milk, but you can use ordinary milk if you prefer
Provided by Sara Buenfeld
Categories Side dish
Time 45m
Yield Cuts into 12 slices
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough.
- Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands, as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds over the top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.
Nutrition Facts : Calories 193 calories, Fat 3 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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