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.
SEEDY ROSEMARY SODA BREAD
Inspire kids in the kitchen with our rosemary soda bread. A specially created recipe for junior cooks, soda bread is a good starting place as it's yeast free
Provided by Cassie Best
Categories Side dish
Time 55m
Yield Makes 1 loaf
Number Of Ingredients 19
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.
Nutrition Facts : Calories 246 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
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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