We make soup, so we make soda bread. Why? Because it’s so so easy and it goes so so well with a variety of soups and stews.
This recipe mixes up in a flash whether using a stand mixer or combining by hand in a regular mixing bowl with a dough mixer. The traditional buttermilk has bee swapped with yogurt and regular milk – mainly because we tend to have those things around the house more often and one never knows when soda bread will be required. If you prefer buttermilk – go for it – replace the yogurt and milk with 1-1/4 cup buttermilk. Both versions are terrific.
By letting the bread cool in the pan while wrapped in a clean dishtowel, the inside can continue to cook while the cooling process begins.
One cooled—at least 20 minutes—go ahead and enjoy. The cheddar flavor brings so much to the table that you can forgo slathering it with butter, unless you don’t want forgo it, and we totally get that.
- 2 1/2 cups Unbleached all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 8 ounces sharp or extra-sharp cheddar, grated
- 2 tablespoons fresh rosemary, chopped
- 3/4 cup plain yogurt
- 1/2 cup milk
- 1 large egg
- Preheat the oven to 350°F. Lightly grease an 8″ cast iron skillet or a 9″ round pan.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
- Add the butter, working it into the flour until the mixture is crumbly.
- Add the grated cheese and the rosemary, stirring to incorporate.
- In a separate bowl, mix the buttermilk and egg, then add it to the dry ingredients, stirring only until everything is moistened.
- Spread the sticky dough into the pan.
- Bake the bread for 50 to 55 minutes..
- Remove the bread from the oven.
- Wrap the the entire pan in a clean kitchen towel and let the bread cool that was for at least 15 minutes, then let it cool another 10 minutes before cutting the bread. It mat be crumbly if it’s cut while it’s still hot.
Yields 1 loaf.
Co-Author of Garden Candy Basics