MAKE THIS SAVORY IRISH SODA BREAD FOR YOUR ST PATRICK’S DAY DINNER! IT’S LOADED WITH CHEDDAR CHEESE AND FRESH ROSEMARY AND WILL GO PERFECTLY WITH SOME SLOW COOKED CORNED BEEF!
I hope I don’t upset any Irish Soda Bread purists with my savory version. I accept the fact that traditionally soda bread is plain but come on! Cheddar cheese and rosemary, my friends!
Who can argue with that?
This was my first time trying savory Irish soda bread. Usually I’ll make soda bread with raisins or cranberries and even chocolate. While these sweet versions are super tasty, they don’t exactly pair up well with something as awesome as this corned beef and cabbage.
I added Seriously Sharp Cheddar from Cabot for this and it completely lives up to its name. The cheese and rosemary become speckled through the dough and the smell that fills the kitchen when baking is outrageous.
I must put my foot down on one thing though guys, make sure to serve it on the warm side with some real butter. Once you’ve spread the butter on the bread, try sprinkling some extra sea salt on top! I could eat the whole loaf just like this, never mind with corned beef.
- 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
- 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 minutes and the top is golden brown.
Let cool for 20 minutes before slicing and serving with butter.