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Cheddar Rosemary Irish Soda Bread
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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.
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Cheddar Rosemary Irish Soda Bread
Serves 1 loaf
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.
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