I’m only a 1/4 Irish, but I’m pretty sure my Irish Nana, Kathleen O’Doherty, would have been pretty happy with this Irish Soda Bread. It takes about 5 minutes to put together, and your house will smell heavenly while it bakes.
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh chopped rosemary
- 2 cups grated sharp cheddar
- 1 cups buttermilk (if you don’t have buttermilk, use 2 tsp lemon juice and fill to 1 cup milk)
- 1 whole large egg
Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.
In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese.
Add the egg to the buttermilk and beat until mixed.
Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.
Season the top with some more salt and pepper and bake in the oven for 25-30 minutes and the top is golden brown.
Let cool for 20 minutes before slicing and serving with butter.
I reviewed a few recipes looking for the perfect bread to serve with my Irish Guinness stew for St. Patrick’s day, and this is a sure fire winner, it will be on repeat around here!
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