Garlic Herb Mustard Soda Bread Recipes

GARLIC CHEDDAR IRISH SODA BREAD

Steps:

• Preheat oven to 425.
• Mince the garlic and herbs.
• In a small bowl, add in the dry ingredients (all purpose flour, baking soda + powder, salt, pepper and sugar) and whisk until combined. Add in the cheddar cheese, fresh herbs and garlic and stir in to combine.
• Add in the slices of cold salted butter and cut in using pastry cutter until it's fully combined. If you don't have a pastry cutter, use your hands. The end result should be pea-like crumbles. See photo above in blog for reference.
• To this, add in the butter milk and stir until a dough is formed. If needed, add more flour to be able to shape the dough.
• Spray cast iron skillet with non-stick cooking spray and add the dough directly to the 10 inch cast iron skillet. Add an X pattern in the middle with a sharp knife. Brush lightly with buttermilk.
• Bake for 30-35 minutes or until a toothpick is inserted and it comes out clean. Let cool for several minutes before you remove it from the skillet and slice. Serve warm with butter. Enjoy!
• Store leftovers in a tightly sealed container at room temperature for 1-2 days.

GARLIC CHEDDAR HERB IRISH SODA BREAD

Steps:

• Preheat the oven to 425°
• In a large bowl, whisk together the flour, salt, baking soda and sugar.
• Add the cheese and herbs and toss to coat.
• Break the butter up into the flour and using your hands, pinch and mix the flour in until it resembles a grainy texture.
• Make a well in the center and add the egg and buttermilk.
• Use a wooden spoon to stir it together then switch to your hands and knead the dough gently just until it forms a ball.
• Butter a skillet, dutch oven or cookie sheet and place the dough on top.
• Use a knife to cut a cross in the dough, only about 1/2" deep and then bake for 35-40 minutes or until the top is brown and the bread sounds hollow when tapped.
• Remove from the oven and serve hot and fresh.

GARLIC AND HERB PULL APART BREAD

Steps:

• In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
• Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
• Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
• Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
• Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
• While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

GARLIC, HERB & MUSTARD SODA BREAD

Steps:

• .Lightly grease a loaf tin and set aside. Preheat oven to 400.
• Stir together the flours, baking powder, garlic, herbs, and salt.
• Stir into the dry ingredients the mustard, oil and water until just mixed.
• Pour into the loaf pan and place in the oven. Bake for 45-50 minutes or until a knife inserted into the centre comes out clean. Stand for 10-15 minutes before serving.