Rosemary Cheddar Soda Bread
Rosemary Cheddar Soda Bread
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
PortionsPortions 6
Ingredients
-
1/3 cup Country Crock® Original Spread, melted plus 4 tablespoons
![Original Spread]()
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon fresh ground black pepper
- 2 tablespoons fresh chopped rosemary
- 2 cups shredded sharp cheddar cheese
- 2 cups cold buttermilk, plus extra for brushing
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 400 degrees F. Lightly coat a 10-inch cast iron skillet with melted Country Crock® Original Spread and set aside.
- Using a half teaspoon, spoon the 4 tablespoons of Country Crock® Original Spread into small pieces on a plate, and keep in the fridge until ready to use.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and pepper. Add the chopped rosemary and cheddar cheese, stir to combine.
- Add the chilled spooned Country Crock® to the mixture and using your fingers, work the pieces into the flour by quickly pinching and rubbing the Country Crock® and flour together. Everything should be fully combined, without leaving large chunks.
- Add 2 cups of buttermilk and stir with a wooden spoon or rubber spatula to combine. Once it becomes difficult to stir, use your hands to press and gather the dough into a rough ball. Shape the ball until slightly flattened and about 8 inches in diameter.
- Brush the cast iron skillet with the melted Country Crock® Original Spread and add the dough. With a sharp knife, score a large X about 1/2-inch deep all the way from end to end. Brush the top with a bit more buttermilk.
- Bake for 25 minutes, then check the bread; if the top is already nicely browned, tent with a piece of aluminum foil. Continue baking for 20 to 30 minutes more. The bread is ready when the center of the X has lost the wet, shiny look of raw dough. You can also insert a skewer and it should come out clean.
- Transfer bread to a wire rack and let cool for roughly 10 minutes before serving. Cut into thick slices and spread generously with Country Crock® Original Spread. Enjoy!
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