- TARZANA, CA, United States
- Hello food, wine & beer pals! Welcome to my photo-journal of food, wine and beer adventures. I'm pictured on the right and my home brewing pal, Aron is on the left. Years ago I started watching the Food Network, saving recipe's, making recipe's, trying new things, tasting new things, and it's all blossomed from there, including the weekly tastings (beer & wine) at BevMo. I'm hooked on variety and continuing my search for tasty goodness all over the world. Please feel free to email me with comments and ideas at FoodieWinonBrew@yahoo.com Bon Appetito!
Monday, June 28, 2010
Modified from Ina Garten recipe
4 cups all-purpose flour, plus extra for cheese
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice.
1 3/4 cups cold buttermilk, shaken
1 extra-large egg
1 ½ cup cheddar grated
6 cloves of garlic pressed
1 tablespoon of olive oil
1 tablespoon of fresh rosemary chopped
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, salt and chopped rosemary in a large mixing bowl, mix with spatula by hand. Add the butter and mix until the butter is mixed into the flour. Add the cheese and mix well so the cheese gets a good coating of dry mix to prevent clumping.
Into a small/medium sauce pan press garlic cloves and add 1 tablespoon or so of olive oil, sauté until tender for about 5 minutes. Put aside to cool.
With a fork, lightly beat the buttermilk, egg, and garlic together in a medium mixing bowl.
Mixing slowly by hand add the buttermilk mixture to the flour mixture. When mixture is too difficult to mix with spatula, dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan parchment paper and lightly cut an X into the top of the bread with a serrated knife. Bake for 50 to 60 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Posted by J.J. at 9:38 PM