Parmesan Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with parchment paper.

   Tip: A hot oven ensures the bread rises quickly and develops a golden crust.

2. 2

   In a large mixing bowl, whisk together the flour, bicarbonate of soda, salt, Parmesan cheese, chopped rosemary, and black pepper until evenly combined.

   Tip: Sift the flour if it's lumpy to ensure a light, tender crumb.

3. 3

   Create a well in the centre of the dry ingredients and pour in the buttermilk and melted butter. Using a wooden spoon or your hands, gently mix until a shaggy dough begins to form.

   Tip: Don't overwork the dough — it should be slightly sticky and rough textured.

4. 4

   Stir in the minced garlic until just combined throughout the dough.

   Tip: The garlic adds a subtle savoury depth without overpowering the cheese.

5. 5

   Turn the dough out onto a lightly floured surface and gently knead for just 1-2 minutes until it comes together into a rough ball.

   Tip: Minimal kneading keeps the bread tender and prevents it from becoming dense.

6. 6

   Place the dough ball onto the prepared baking tray and use a sharp knife to cut a deep cross into the top, about 1cm deep.

   Tip: The cross helps the bread expand evenly and allows heat to penetrate the centre.

7. 7

   Brush the top and sides of the loaf with whole milk for a light golden finish.

   Tip: This creates an attractive shine and slightly crispy exterior.

8. 8

   Bake in the preheated oven for 35-40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely tent with foil halfway through baking.

9. 9

   Transfer the bread to a wire rack and allow it to cool for at least 10 minutes before slicing.

   Tip: Cooling prevents the interior from being too moist when you cut into it.