Irish Soda Bread made with Sour Cream and Rosemary
Recipe Type: Baking, Bread
Cuisine: Irish
Serves: 1 loaf
This bread goes from an idea to beautiful side to soup in an hour. Similar to a biscuit, the dense dough has subtle rosemary flavors perfect with berry jam.
  • 3½ cups (440 grams) bread or all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ cup (57 grams) butter, melted
  • ½ cup (115 grams) sour cream
  • 1 cup (237 ml) milk
  1. Preheat oven to 400 degrees F (205 degree C).
  2. In a large mixing bowl, whisk together the flour, baking soda, rosemary, and salt. Add in melted butter, sour cream, and milk, stirring with a spatula to bring dough together.
  3. Turn out on a lightly floured surface and knead dough until it forms a ball. Place onto baking sheet and flatten the top. Using a sharp knife, cut a ¼-inch deep cross into the top of the loaf. Dust lightly with flour and dried rosemary. Bake for 45-55 minutes, or until lightly browned.
  4. Serve with a spread of butter and jam (I used wild blueberry preserves from Bonne Maman), or use it to soak up a hearty broth.
Recipe by Honest Cooking at