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Cheddar Rosemary Irish Soda Bread
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Serves 1 loaf |
A delectable twist on the classic loaf.
|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|
- 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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