St. Patrick’s Day is officially on the horizon, and the food blog world is showing off with more soda bread, Guinness cakes, and Irish stews than even a leprechaun could love. Sure, a lot of this is classic fare, but when I recently spied Gerry‘s savory take on Irish soda bread, it was very clear he was onto something.
Rosemary and sea salt are one of my favorite add-ons to just about any bread or roll, so it’s only natural that they would doll up a soda bread beautifully. Add a sharp cheddar, though, and you’re pretty much in bread heaven.
Whisking the chopped rosemary and cheese straight into the dough means you get a speckled loaf with bright streaks of cheddar, and a little kosher or sea salt sprinkled on top amplifies everything with a crisp, savory bite. Are you with me? Running into your kitchen yet?Rosemary and cheddar baked into the loaf makes for a dynamite savory spin on Irish soda bread.Click To Tweet
Admittedly this is not a purist’s soda bread, which would probably be either plain or studded with a sweet mix-in like raisins. But if rosemary cheddar bread is wrong, I don’t want to be right.
No stand mixer required – just mix up the dough, plop it in the oven, sit back, and enjoy the extravagant smells that will float from your kitchen while this bakes. Once it is done, give it a few minutes to cool down, but do yourself a favor and eat a slice or three warm. Heaven!
Rosemary Cheddar Irish Soda Bread
Yield 1 medium-sized loaf of bread
Rosemary and cheddar baked into the loaf makes for a dynamite savory spin on Irish soda bread.
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 tsp. baking soda
- 3/4 tsp. cream of tartar
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. fresh rosemary, chopped
- 2 cups grated sharp cheddar cheese
- 1 cup buttermilk
- 1 egg
- Preheat the oven to 425 degrees F (220 C). Lightly dust a baking sheet with flour or cornmeal and set aside.
- In a large bowl, combine flour, baking soda, cream of tartar, salt, pepper, rosemary, and grated cheese. Whisk to blend.
- Add the egg to the buttermilk and whisk or stir with a fork to combine. Add the liquid mixture to the dry ingredients and stir gently until a ball of dough forms.
- Turn the dough out onto a well-floured work surface, dust lightly with additional flour, and knead 5 or 6 times with well-floured hands. Pat the dough into a ball shape and transfer to the prepared baking sheet.
- Using a sharp bread knife, cut an “X” about 3/4” (2 cm) deep on top of the loaf. Sprinkle with additional kosher salt, if desired, and bake for about 25 minutes, until the top is a deep golden brown. Let cool for 20-30 minutes before slicing and serving.
Source: Foodness Gracious