Garlic and Herb Irish Soda Bread with Lemon Honey Butter
Created for the 2 qt. Round Dutch Oven
Recipe provided by Crunchy Creamy SweetIngredients
For the bread:
- 2 1/2 cups all-purpose flour
- 3/4 cup whole wheat
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon dried thyme or rosemary
- 3 garlic cloves, minced
- 1 cup buttermilk
- 1 large egg, beaten
- 3 tablespoons unsalted butter, melted
For the butter:
- 1/2 cup unsalted butter, softened
- 3 teaspoons honey
- 1 teaspoon lemon zest
- Pinch of salt
Preheat oven to 400 F. Butter the round Dutch oven. Set aside.
In a large mixing bowl, whisk together both flours, baking soda, salt and sugar. Add herbs and minced garlic, and whisk together.
In a separate bowl, whisk together buttermilk, egg and melted butter.
Add the wet ingredients to the dry mixture and stir with a wooden spoon. The dough should be shaggy and sticky.
Place the dough onto a floured surface and form into a ball. Do not knead. Dust the top with flour. With a sharp serrated knife, make 1/2 inch-deep cross slits on the top of the bread.
Place the dough into the prepared Dutch oven. Cover with the lid.
Bake with the lid on for 20 minutes. Remove the lid and bake another 15 to 17 minutes, or until the top is golden brown.
Let cool 10 minutes. Remove to a cutting board and cool to room temperature.
To make the Lemon Honey Butter, place the softened butter in the bowl of a stand mixer fitted with a whip attachment. Whip for 30 seconds.
Add honey, lemon zest and salt. Whip 15 seconds on medium speed. Increase speed to high and whip for 2 minutes.