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!
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.
I love the surprise chunks of cheese. Look at that ooze! Paired with the earthy flavours from the wholemeal flour, this tastes divine!
Recipe adapted from Paul Hollywood (1 loaf)
- 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
- Preheat the oven to 200C.
- Mix the dry ingredients.
- Slowly add the the buttermilk, and work quickly as the bicarbonate of soda reacts immediately with the liquid.
- Add the cheese and mix until just combined.
- 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.
- Place in the oven for 30-35 minutes or until the bread sounds hollow when tapped. Enjoy!