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
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Ingredients
  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
Instructions
  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.
Victoria https://www.victoriamag.com/
 This recipe can be found in the September 2015 issue of Victoria.

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