Chef Tom Fraker

Savory Soda Bread

Rated 5 stars by 1 users

Servings

2 loaves

30 minutes

30-40 minutes

Chef Tom Fraker

4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
4 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup cold butter, cubed
3 eggs, divided use
1 cup buttermilk
1 cup sliced black olives, drained and patted dry
½ jar Melissa's Julienne Style Sun-Dried Tomatoes in olive oil & herbs, patted dry

In the bowl of a food processor, combine the flour, baking powder, baking soda, sugar and salt.
With the processor running, add the butter one cube at a time and mix until it resembles a coarse texture.
In a bowl, whisk together 2 eggs and the buttermilk.
And the mixture to the processor, along with the olives and tomatoes and mix until just until moistened.
Divide the dough in half and shape them into round loaves. Place them a few inches apart on a greased baking sheet.
Score an "X" on the top of both loaves.
In a small bowl, whisk the remaining egg with a little water and brush lightly over the top of the loaves.
Place them in the oven and bake for 30-40 minutes or until golden brown and when a toothpick inserted into the center comes out clean.
Transfer to a wire rack to cool.

Filed in: Black Olives, Bread, Dessert, Savory, Savory Soda Bread, Soda, Soda Bread, Sun-Dried Julienne Tomatoes, Sun-Dried Tomatoes