Not-So-Irish Soda Bread

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We are of the opinion that recipes morph with tastes and that by knowing the basics and the science of cooking (and baking), we have all we need to get creative! Soda bread is a rather old-timey way of making quick bread and the traditional version has caraway seeds and currants or raisins, as well as buttermilk.  We tend to prefer a more savory loaf with dinners and suppers, but LOVE how quick and easy soda bread is.  So, we’ve created our version–which has a crunchy, brown, salty crust and a soft, light, delicious inside.  And, it’s ready to eat in just about an hour!

Rosemary Garlicy-Oniony Soda Bread

4 cups all purpose flour

1/4 cup white sugar

1 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 Tablespoon onion powder, organic

1 Tablespoon garlic granules or powder, organic

1 Tablespoon dried Rosemary, organic

1 1/3 cup soured milk (we use 2% milk with about 1 Tablespoon white vinegar added to curdle and sour)

1 egg

1 Teaspoon coarse sea salt (for top)

In a large bowl, sift together flour, sugar, salt, baking powder, baking soda, onion, garlic and rosemary.  In a smaller bowl or 2 cup measuring container, mix milk and egg, beat with a fork until well incorporated. Add the milk/egg mixture to the flour mixture and stir together with a fork just until moistened.  Turn out on to a floured surface and knead together 12-14 times or turns.  Shape into a ball.  We bake this on a lightly greased baking sheet (so the crust gets nice and crisp), but you can also bake in a lightly greased round pan or glass dish (about 2 quart).  With a sharp knife, cut a 4 inch criss cross in the top of the bread (about 1/2 inch deep). Sprinkle with coarse sea salt.

Bake in a preheated 350-375 degree oven for 45-55 minutes.  The bread will be golden brown and a toothpick inserted in the center will come out clean. Remove from oven and place on a rack to cool a bit before slicing.