Rosemary and Sundried Tomatoes Bread/Scones
- 1 recipe White Soda Bread, recipe follows
- 11/2 tablespoons chopped rosemary
- 2 tablespoon plus 2 teaspoons chopped sun-dried tomatoes
- WHITE SODA BREAD AND SCONES
- Recipe courtesy Darina Allen
- 1 pound white unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 to 14 ounces buttermilk
Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.WHITE SODA BREAD AND SCONES
Preheat oven to 450 degrees.
In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
Recipe courtesy of Darina Allen