Prepare to transform your kitchen into an Italian bakery with this mind-blowing Seeded Asiago Rosemary Soda Bread that will make your taste buds dance and your home smell like a gourmet paradise! Imagine a rustic, golden-brown loaf bursting with the rich, nutty flavor of Asiago cheese and the aromatic punch of fresh rosemary - this isn't just bread, it's a culinary adventure that will elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a show-stopping bread that looks impressive, tastes incredible, and takes less than an hour to create.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 1 round loaf
Ingredients
- 4 cups all-purpose flour
- 1 cup grated Asiago cheese
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon honey
- 1 ½ cups buttermilk
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly dust with flour.
- In a large mixing bowl, combine the all-purpose flour, grated Asiago cheese, baking soda, and salt. Mix thoroughly to ensure even distribution of dry ingredients.
- Finely chop the fresh rosemary leaves and add them to the dry ingredient mixture. Gently fold the rosemary into the flour mixture to release its aromatic oils.
- Create a well in the center of the dry ingredients. Pour in the honey and buttermilk.
- Using a wooden spoon or your hands, mix the ingredients until a shaggy, slightly sticky dough forms. Be careful not to overmix, as this can make the bread tough.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just enough to bring it together into a cohesive round.
- Shape the dough into a round loaf approximately 6-7 inches in diameter. Place the loaf on the prepared baking sheet.
- Using a sharp knife, cut a deep cross (about 1/2 inch deep) on the top of the loaf. This helps the bread expand during baking and creates a traditional soda bread appearance.
- Optional: Sprinkle additional grated Asiago cheese and some seeds (like pumpkin or sunflower seeds) on top of the loaf for extra flavor and texture.
- Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing. This allows the interior to set and makes for cleaner slices.
- Serve warm with butter, or use as a side for soups, salads, or as a standalone rustic bread.
Tips
- 🍞 Pro Baking Tips for Perfect Soda Bread: • Use fresh, high-quality buttermilk for the best texture and flavor • Don't overwork the dough - mix just until ingredients are combined to keep the bread tender • The deep cross cut isn't just traditional, it helps the bread rise evenly and creates a beautiful rustic look • Let the bread cool completely before slicing to prevent a gummy texture • For extra crunch, toast some additional seeds to sprinkle on top before baking • Store bread in an airtight container and consume within 2-3 days for maximum freshness • Warm the bread briefly before serving to revive its just-baked texture and aroma
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
