Herby Soda Bread
Recipe by Nicole Thom-Arens
Makes 1 Loaf
Soda bread is a cross between an American biscuit and a Scottish scone. It is my son’s favorite bread. He likes the contrast of the soft crumb and hearty crust. Serve this loaf as a centerpiece to accompany soups and stews.
Soda bread is best eaten the day it is baked. Store leftovers in an air-tight container at room temperature. Toast or warm leftovers for best results.
Ingredients:
2 cups all-purpose flour, plus additional for dusting while kneading1 3/4 cups whole wheat flour1 teaspoon baking soda3 teaspoons kosher salt (Reduce to 1 1/2 teaspoons if not using Diamond.)1/3 cup chopped herbs (My favorite mix of herbs is parsley, chives, and dill.)1/2 cup unsalted butter, cold and cubed1 3/4 cups buttermilk1 large egg
Instructions:
1) Preheat the oven to 375 degrees.2) Line a baking sheet with parchment paper.3) In a large mixing bowl, mix the flours, baking soda, and salt. 4) Add the copped herbs. Mix to combine.5) Using a pastry cutter or your hands, mix in the butter until you have pea-sized crumbs.6) Make a well in the middle of the mixture. 7) Add the egg and butter milk. 8) Using a fork, whisk together the egg and buttermilk. Continue whisking until all the flour mixture is incorporated. 9) Remove the dough from the bowl to a lightly floured surface. Dust with flour and knead until a nice dough forms. (This only takes a minute—about ten turns of kneading.)10) Form the dough into a nice round and place on the parchment-lined baking sheet. 11) Using a sharp knife, cut a cross through the middle of the loaf nearly all the way to the pan. (This gives the bread space to grow so that it doesn’t crack while baking.)12) Bake the bread at 375 degrees for 45 to 55 minutes. 13) The bread is done when an instant thermometer inserted into the center of the loaf reads 200 degrees. 14) Removed the baked bread from the pan to a wire rack. Allow to cool before slicing.
Soda bread is best eaten the day it is baked. Store leftovers in an air-tight container at room temperature. Toast or warm leftovers for best results.
Ingredients:
2 cups all-purpose flour, plus additional for dusting while kneading1 3/4 cups whole wheat flour1 teaspoon baking soda3 teaspoons kosher salt (Reduce to 1 1/2 teaspoons if not using Diamond.)1/3 cup chopped herbs (My favorite mix of herbs is parsley, chives, and dill.)1/2 cup unsalted butter, cold and cubed1 3/4 cups buttermilk1 large egg
Instructions:
1) Preheat the oven to 375 degrees.2) Line a baking sheet with parchment paper.3) In a large mixing bowl, mix the flours, baking soda, and salt. 4) Add the copped herbs. Mix to combine.5) Using a pastry cutter or your hands, mix in the butter until you have pea-sized crumbs.6) Make a well in the middle of the mixture. 7) Add the egg and butter milk. 8) Using a fork, whisk together the egg and buttermilk. Continue whisking until all the flour mixture is incorporated. 9) Remove the dough from the bowl to a lightly floured surface. Dust with flour and knead until a nice dough forms. (This only takes a minute—about ten turns of kneading.)10) Form the dough into a nice round and place on the parchment-lined baking sheet. 11) Using a sharp knife, cut a cross through the middle of the loaf nearly all the way to the pan. (This gives the bread space to grow so that it doesn’t crack while baking.)12) Bake the bread at 375 degrees for 45 to 55 minutes. 13) The bread is done when an instant thermometer inserted into the center of the loaf reads 200 degrees. 14) Removed the baked bread from the pan to a wire rack. Allow to cool before slicing.