why is it called “soda” bread when it only has 1 teaspoon of baking soda and a whole tablespoon of baking powder…hmmmm, never mind…
this has to be the easiest bread to make. i never thought i could make a descent loaf of bread until i tried soda bread. with a few staple ingredients and a regular loaf pan, you’ll have your own moist delicious homemade bread for the week…
OR forget the loaf pan and make it in a big blob on a sheet pan…
VOILA…call it ARTISAN BREAD
i made one a while back titled Sweet Savory Soda Bread, shown above. it was fabulous…smoked Gouda, sultana raisins and oatmeal made a delicious combo of flavors. i did the blob on the sheet pan and was amazed for my first time bread experience. with the crusty outside and a moist soft healthy inside, i knew soda bread was a new favorite.
a perfect surface to slather homemade jams. the savory rosemary herb pairs well with a dollop of sweet tart plum jam or blackberry vanilla bean.
great for “tea sandwiches” with a little cream cheese, fresh crisp cucumber and some Hawaiian black salt….should have slipped in a nice slice of smoked salmon ?…yummmm
ROSEMARY VANILLA BEAN SODA BREAD
1 big tsp dried rosemary, chopped or minced
NOTE…i like to use fresh rosemary from the garden and dry it in the oven on a low temp…much better than the stuff in the jars.
1 tsp vanilla bean paste.
NOTE…i like to sprinkle a little coarse salt and or some raw sugar on the top before baking.
bake for 65-70 minutes or until toothpick comes out clean. cool on wire rack, wrap in tin foil for several hours or overnight for best flavor.
NOTE…i kept mine wrapped in the fridge and sliced as needed. i find baked goods slice better when chilled.