Description
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.
Ingredients
Scale
- 3 1/2 cups (440 grams) bread or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/4 cup (57 grams) butter, melted
- 1/2 cup (115 grams) sour cream
- 1 cup (237 ml) milk
Instructions
- Preheat oven to 400 degrees F (205 degree C).
- 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.
- 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 1/4-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.
- 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.
- Category: Baking, Bread
- Cuisine: Irish