Parmesan-and-Pepper Irish Soda Bread

A British Meal

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
Yields 1
Write a review
  1. 4 1/2 cups all-purpose flour
  2. 1/3 cup sugar
  3. 1 tablespoon baking powder
  4. 1 tablespoon salt
  5. 1 tablespoon freshly ground black pepper
  6. 1 teaspoon baking soda
  7. 1 teaspoon ground black pepper
  8. 1/2 cup butter, chilled and cut into small pieces
  9. 1 1/2 cups fresh grated Parmesan Cheese
  10. 2 cups buttermilk
  11. 1 large egg
  12. 1 tablespoon water
  13. Garnish: pepitas, fl ax seeds, old-fashioned oats, sesame seeds, rolled oats, and wheat germ
  1. Preheat oven to 350°. Spray a 10x5-inch loaf pan with cooking spray.
  2. 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.
  3. On a lightly floured surface, knead dough 3 or 4o times. Shape into a loaf, and press dough into prepared pan.
  4. 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.
  5. 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.
 This recipe can be found in the September 2015 issue of Victoria.

Previous articleStout Cake with Whiskey Caramel and Toasted Meringue
Next articleBaked Whole Trout


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.