Weston’s Rosemary Soda Bread

My husband is the baker in the family, and oh, can he bake!  This recipe is a great option for a late notice bread request, and is delicious dipped in oil and balsamic or a lovely melted butter and rosemary.

 

 

 

 

 

Ingredients:

• 2 cups wholewheat flour
• 1 cup flour
• 1 Tbsp salt
• 1 Tbsp sugar
• 2 tsp baking soda
• 2 Tbsp shredded fresh rosemary
• 1 cup milk
• 1/4 cup cream

Directions:

Preheat the oven to 425 degrees.  Sift the dry ingredients into a bowl.

Stir in the rosemary and add enough milk and cream to make a soft dough.  Knead for about 4 minutes.

Shape the dough into a round loaf and place on a lightly oiled cookie sheet.

Cut a deep cross in the top.  Bake in the oven for ~40 minutes, or until the loaf is well risen and sounds hollow when tapped on the bottom.  I baked mine for around 34 minutes. 

Cool on a wire rack.  Serve with Balsamic and Oil or Butter and Rosemary.