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Cheddar Rosemary Irish Soda Bread
Serves 1 loaf
A delectable twist on the classic loaf.
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Ingredients:
| Olive oil, for coating the skillet |
| 4 cups flour |
| 1 teaspoon kosher salt |
| 1/4 teaspoon ground black pepper |
| 1 teaspoon baking soda |
| 2 teaspoons baking powder |
| 2 tablespoons chopped fresh rosemary |
| 2 cups grated aged cheddar cheese |
| 4 tablespoons cold unsalted butter, cubed |
| 2 cups cold buttermilk, more for brushing |
Directions:
- Preheat the oven to 400° F. Lightly coat a 10-inch skillet sheet with olive oil.
- In a large mixing bowl, stir together the flour, salt, pepper, baking soda and baking powder. Then add the grated cheddar and chopped rosemary, stir until well combined.
- Add the cubed butter to the flour mixture. Work in the butter until fully combined. Add the buttermilk and stir together.
- Form the dough into a ball and gently press down to flatten to about an 8-inch diameter. Place the flatten dough ball into the skillet. Use a knife to score a large X about 1/2-inch deep from end to end. Brush the top with a small amount of buttermilk.
- Place the skillet into the oven to bake for 25 minutes. Pull the skillet out slightly from the oven and tent with a piece of aluminum foil and bake for an additional 25 minutes.
- Remove the skillet from the oven and transfer the bread to a wire rack. Allow the bread to cool for 10 minutes before serving.
| Course: | Side |
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