Rosemary Vanilla Bean Soda Bread

SODA BREAD...
why is it called "soda" bread when it only has 1 teaspoon of baking soda and a whole tablespoon of baking powder...hmmmm, never mind...

this has to be the easiest bread to make.  i never thought i could make a descent loaf of bread until i tried soda bread.  with a few staple ingredients and a regular loaf pan, you'll have your own moist delicious homemade bread for the week...
OR forget the loaf pan and make it in a big blob on a sheet pan...

VOILA...call it ARTISAN BREAD



i made one a while back titled Sweet Savory Soda Bread, shown above.  it was fabulous...smoked Gouda, sultana raisins and oatmeal made a delicious combo of flavors.  i did the blob on the sheet pan and was amazed for my first time bread experience.  with the crusty outside and a moist soft healthy inside, i knew soda bread was a new favorite.

a perfect surface to slather homemade jams.  the savory rosemary herb pairs well with a dollop of sweet tart plum jam or blackberry vanilla bean.

great for "tea sandwiches" with a little cream cheese, fresh crisp cucumber and some Hawaiian black salt....should have slipped in a nice slice of smoked salmon ?...yummmm

 

ROSEMARY VANILLA BEAN SODA BREAD

adapted from Allrecipes.com by Karin Christian

2 cups AP flour

1 cup white whole wheat flour

1 Tbsp baking powder

1/3 cup sugar...i used Z sweet

1 tsp salt

1 tsp baking soda

1 egg, lightly beaten

2 cups buttermilk

i didn't have buttermilk so i did the lemon and whole milk mixture

1/4 cup melted butter
1 big tsp dried rosemary, chopped or minced
NOTE...i like to use fresh rosemary from the garden and dry it in the oven on a low temp...much better than the stuff in the jars.
1 tsp vanilla bean paste.

preheat oven to 325 F.  grease a 9x5 loaf tin

combine flour, baking powder, sugar, salt, dried rosemary and baking soda.  blend egg, vanilla bean paste and buttermilk and add all at once to the flour mixture.  mix until just moistened.  stir in melted butter..  pour into prepared pan.
NOTE...i like to sprinkle a little coarse salt and or some raw sugar on the top before baking.

bake for 65-70 minutes or until toothpick comes out clean.  cool on wire rack,  wrap in tin foil for several hours or overnight for best flavor.

NOTE...i kept mine wrapped in the fridge and sliced as needed.  i find baked goods slice better when chilled.

last little note...i used this for a veal burger and it was fabulous.  the bread is just a little more crumbly than store bought, but the taste far out weighed the use of your typical hamburger bun.

you might try a panini with brie and sliced pear ?...

fagetaboutit

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