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.
IRISH SODA BREAD WITH CHEDDAR AND CHIVES
Provided by Valerie Bertinelli
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
- Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
- Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
- Bake until the bread is golden brown, 25 to 30 minutes.
- Let cool slightly on a wire rack before slicing.
ROSEMARY CHEDDAR BREAD
"My husband and I love rosemary-and cheddar-crusted potatoes, so I adapted a potato bread recipe to include our favorite flavors," writes Tammy Perrault of Lancaster, Ohio. The bread machine makes this herbed loaf a snap to prepare. "Everyone who has tasted it asks for the recipe," Tammy says.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds, 18 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add the cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 182mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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.
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