Home comforts – soda bread

soda bread

Soda bread

This is my second attempt today – the first recipe was way too soggy and the bread wouldn’t form a dough. When I did get it into the oven it wouldn’t cook – even after more than an hour, so the seagulls had it as a late Christmas dinner. The second one (using Hugh Fearnley-Whittingstall’s recipe) came out absolutely perfectly. I think we may be eating quite a lot of soda bread this year. I plan to add cheese and onion to the next one.

The recipe is 500g flour, teaspoon salt, two teaspoons bicarbonate of soda, 400ml buttermilk (I used whole milk which I soured by adding a tablespoon of lemon juice and waiting a few minutes).  Sieve the dry ingredients together, add the milk gradually until you have a nice dough. Try to avoid touching it too much, just knead it briefly with your fingertips to bring it together, then put it into a round greased baking tray (I used a silicone one – marvellous!) Cook for about 40 minutes at 200 degrees centigrade, and eat it whilst it is warm, with loads of butter and jam!

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