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Irish Soda Bread with Rosemary
Fresh rosemary gives this soft, nicely textured bread a vibrant flavor and fragrance. This simple, natrual, and flavorful recipe may quickly become a family favorite. Try alongside a hearty stew or pot roast with vegetables. An Irish tradition, best enjoyed all throughout the year!
Ingredients
- 4 cups flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons fresh rosemary, chopped
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425 degrees (F). Brush a cookie sheet with oil, and set aside.
- Sift flour, salt, baking soda, and rosemary together in a bowl. Make a well in the center, and pour in most of the buttermilk. Mix well, first with a wooden spoon, then with your hands. Dough should become very soft, but not wet. If necessary, add remaining buttermilk.
- Turn dough out on a lightly floured countertop. Knead lightly and briefly. Shape into an 8-inch circle and place on prepared cookie sheet. With a sharp knife, score a cross in the top of dough.
- Bake in preheated oven for 25 to 30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom with knuckles. Transfer to a wire rack to cool slightly. Serve warm.
