Rosemary and parmesan soda bread

  • 20 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Rosemary and parmesan soda bread
  • 3 cup plain flour
  • 1 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped rosemary
  • 75 gram chilled butter, chopped
  • 1 1/2 cup buttermilk
  • 1/4 cup freshly grated parmesan


Rosemary and parmesan soda bread
  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a baking tray. Combine flour, bicarbonate of soda, salt and 2 tablespoons of the rosemary in a bowl. Rub in butter to make fine crumbs.
  • 2
    Make a well at centre of flour mixture. Add buttermilk; stir until mixture starts to come together. Using your hands, bring dough together in the bowl. Turn out onto a lightly floured surface. Shape gently into a ball. Place on prepared tray.
  • 3
    Flatten dough to 4cm thick. Using a knife, score an 'X' across the top. Sprinkle with parmesan and remaining rosemary. Bake for 40 minutes or until bread is golden and sounds hollow when tapped on the base. Serve warm.


You can replace the parmesan with grated cheddar cheese. To freeze: Wrap loaf in plastic food wrap, then freeze for up to 1 month. Thaw at room temperature.

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