Rosemary and Brie Soda Bread

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Cheese on toast anyone? Why not combine all the ingredients and make a sophisticated rosemary and brie soda bread instead? This actually looks a lot more sophisticated than it is to make. Soda bread is the easiest and quickest bread – it doesn’t even require kneading! This is a basic that is good to have under your belt and whip out when required!
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The texture is dense in a satisfying way, and is delicious toasted the next day with some chutney. The cheese and herb combination is always wonderful – brie and rosemary in particular. I love a good, strong cheese, so I would try something sharper next time around.
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I love the surprise chunks of cheese. Look at that ooze! Paired with the earthy flavours from the wholemeal flour, this tastes divine!
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Recipe adapted from Paul Hollywood (1 loaf)
Ingredients
  • 250g plain white flour
  • 250g plain wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 2tbsp of dried rosemary, chopped
  • 400ml buttermilk
  • 100g brie, chopped into pieces

Method

  1. Preheat the oven to 200C.
  2. Mix the dry ingredients.
  3. Slowly add the the buttermilk, and work quickly as the bicarbonate of soda reacts immediately with the liquid.
  4. Add the cheese and mix until just combined.
  5. Shape roughly into a ball and place on floured baking tray. Cut deeply into quarters, but not all the way through. This helps the bread to cook faster.
  6. Place in the oven for 30-35 minutes or until the bread sounds hollow when tapped. Enjoy!
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