Bree-land Rosemary Garlic Loaf

• 4 cups Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 3/4 cups Buttermilk 
• 2 to 3 tablespoons Rosemary, crushed
• 1 to 2 tablespoons Garlic Powder
• 1 to 2 tablespoons Parsley
• 1 tablespoon fresh Garlic, minced

***All herbs/spices to taste - add more or less if you wish.

*If no buttermilk, you can use whole milk plus 1 1/2 tablespoons of white vinegar or lemon juice.

 Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan or dutch oven with a lid.

In a large bowl, combine the flour, baking soda, herbs/spices and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.

Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly. (You can cut into 2 or 3 smaller loaves).

Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down. You can also use a dutch oven with lid if you have one.

Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.

Hobbiton Traditional Irish Soda Bread Recipe


Basic Recipe Source: Let's Dish