When your Irish everyday is St. Patty’s Day!
Updated: Mar 25
Rosemary Cheddar Irish Soda Bread!
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1 tbsp. olive oil for coating the skillet
4 tbsp. cold unsalted butter
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. rosemary
2 cups sharp cheddar cheese, shredded
2 1/2 cups very cold buttermilk plus extra for brushing
Preheat the oven to 400 degrees F.
Lightly coat a 10-inch cast iron skillet with olive oil.
Cut the butter into small cubes and place on a plate and put in the refrigerator until ready to use.
In a large bowl whisk together the all-purpose flour, baking powder, baking soda, salt, and pepper. Add the rosemary and cheddar, and stir to combine.
Add the chilled butter and using your fingers, work the cubes into the flour by pinching and rubbing the butter and flour together. The butter should be fully worked into the flour without leaving large chunks.
Add 2 cups buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir use your hands to press and gather the dough into a rough ball. Shape the ball and flattened to about 7 or 8 inches in diameter.
Transfer the dough to the cast iron skillet and with a sharp knife, score a large X about 1/2-inch deep on top of dough. Brush the top with a bit more buttermilk.
Bake for 25 minutes and then check to see if the top is already nicely browned. If so tent with a piece of aluminum foil. Continue baking for 30 minutes more. The bread is ready when the top center has lost the wet, shiny look of raw dough. You can also insert a skewer or sharp knife if it comes out clean it is done.
Transfer to a wire rack and let cool for 10 minutes before serving.
Cut thick slices and serve with butter. Sprinkle a bit of sea salt on top.