Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Rosemary-Parmesan Soda Bread
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 18 mg
- Sodium
- 324 mg
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.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 18 mg
- Sodium
- 324 mg
Ingredients
Directions
- 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.
