Weston’s Rosemary Soda Bread

Rosemary Soda Bread

Rosemary Soda Bread

My husband is the baker in the family, and oh, can he bake!  This recipe is a great option for a late notice bread request, and is delicious dipped in oil and balsamic or a lovely melted butter and rosemary.

 

 

 

 

 

Ingredients:

  • 2 cups wholewheat flour
  • 1 cup flour
  • 1 Tbsp salt
  • 1 Tbsp sugar
  • 2 tsp baking soda
  • 2 Tbsp shredded fresh rosemary
  • 1 cup milk
  • 1/4 cup cream

Directions:

Preheat the oven to 425 degrees.  Sift the dry ingredients into a bowl.

Stir in the rosemary and add enough milk and cream to make a soft dough.  Knead for about 4 minutes.

Shape the dough into a round loaf and place on a lightly oiled cookie sheet.

Cut a deep cross in the top.  Bake in the oven for ~40 minutes, or until the loaf is well risen and sounds hollow when tapped on the bottom.  I baked mine for around 34 minutes. 

Cool on a wire rack.  Serve with Balsamic and Oil or Butter and Rosemary.

1 Comment

  • comment-avatar
    Allison Lemons May 12, 2009 (10:15 am)

    This sound so good! I love that you added milk to the dough – I’ve never done that before. Your site is beautiful, I love the design.