ROSEMARY AND PEPPER SODA BREAD
Soda bread is a quick bread that doesn’t require any yeast — the rise comes from the combination of baking soda and buttermilk.
Yield: Makes 2 loaves
July 02, 2019
- 3 1/2 cups flour
- 1/2 cup old-fashioned rolled oats
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp rosemary, crumbled
- 3/4 tsp freshly ground pepper
- 1 3/4 cups buttermilk
- 1/4 cup butter, melted
- 1 tbsp butter, melted
- Line a rimmed baking sheet with parchment paper.
- Combine first 8 ingredients (flour through pepper) in a bowl.
- Whisk together buttermilk and 1/4 cup melted butter until blended.
- Add buttermilk mixture to flour mixture and stir just until combined.
- Turn dough out onto a lightly floured surface. Knead dough gently 10 times.
- Divide dough in half. Shape each half into a ball; place on prepared pan.
- Flatten each ball into a 6 inch round. Brush tops and sides with 1 tbsp melted butter. Bake at 375ºF for 45 - 50 minutes or until golden brown and a cake tester inserted in centres comes out clean.
- Cool loaves on racks.
- Cut each loaf into 8 wedges.
171 calories, 5.1 g fat, 4.6 g protein, 26.4 g carbohydrate, 1.3 g fibre, 327 mg sodium