Developed in the early 1800s, when few homeowners had ovens, basic Irish soda breads were prepared over smoldering coals in lidded cast-iron pots. A crunchy crust of seeds and oats adds pleasing contrast to this smooth Parmesan-and-Pepper Irish Soda Bread.
Parmesan-and-Pepper Irish Soda Bread
2015-07-19 22:14:05
Yields 1
Ingredients
- 4 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon baking soda
- 1 teaspoon ground black pepper
- 1/2 cup butter, chilled and cut into small pieces
- 1 1/2 cups fresh grated Parmesan Cheese
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon water
- Garnish: pepitas, fl ax seeds, old-fashioned oats, sesame seeds, rolled oats, and wheat germ
Instructions
- Preheat oven to 350°. Spray a 10x5-inch loaf pan with cooking spray.
- In a medium bowl, combine flour, sugar, baking powder, salt, freshly ground pepper, baking soda, and ground pepper. Using a pastry knife, cut in butter until mixture resembles coarse meal. Stir in cheese. Add buttermilk; stir just until moist.
- On a lightly floured surface, knead dough 3 or 4o times. Shape into a loaf, and press dough into prepared pan.
- In a small bowl, whisk together egg and water. Using a pastry brush, lightly brush dough with egg mixture. Sprinkle with pepitas, flax seeds, old-fashioned oats, sesame seeds, rolled oats, and wheat germ, if desired.
- Bake for 30 minutes or until lightly browned. Let cool in pan for 10 minutes. Remove bread to a wire rack to let cool completely. Store, covered, at room temperature for up to 3 days.
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