Rosemary Parmesan Soda Bread

 Nutty Parmesan and aromatic rosemary adds a delicious twist on Irish soda bread. I like to toast the bread slices and dip in olive oil. Also play around with different herbs and spices. Thyme or caraway seeds ect. I doubled the receipe.

Ingredients:

• 3 cups flour ( I used King Arthur's Gluten-Free)
• 1/2 cup finely grated Parmesan
• 2 tablespoon sugar
• 1 1/2 tablespoons finely chopped rosemary
• 1/1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon crushed red pepper
• 4 tablespoon cold unsalted butter
• 1 1/4 cup cold buttermilk
• fresh ground pepper
• flaky sea salt, for serving

Directions:

Preheat oven to 375-degrees.

Line a large baking sheet with parchment paper. 

In a large bowl, whisk together the flour, Parmesan, sugar, rosemary, salt, baking powder, baking soda and red pepper flakes.

Grate the butter on the large holes of a box grater and gently toss into the flour mixture.

Using a fork, stir in buttermilk until a shaggy dough forms.

Scrape dough onto a work surface, gather up and gently knead until dough just comes together.

Shape into a round loaf and transfer to the baking sheet. 

Brush bread with buttermilk and sprinkle with pepper.

Slash an X about 1/4-inch deep into the top of the bread.

Bake until golden and it sounds hollow when lightly tapped, 45-50 minutes.

Transfer to a wire rack and let cool at least 10 minutes before cutting.

Serve with softened butter and flaky sea salt.