1 lb (450g/3¼ cups) white flour, preferably
1 level teaspoon/½ American teaspoon salt
1 level teaspoon/½ American teaspoon breadsoda
Sour milk or buttermilk to mix - 12-14 fl ozs (350-412 ml) approx.
Soda bread only takes 2 or 3 minutes to make
and 20-30 minutes to bake. It is certainly another of my 'great convertibles'.
We have had the greatest fun experimenting with different variations and uses.
It's also great with olives, sun dried tomatoes or caramelized onions added, so
the possibilities are endless for the hitherto humble soda bread.
First fully preheat your oven to 230ºC/450ºF/regulo
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in
at once. Using one hand, mix in the flour from the sides of the bowl, adding
more milk if necessary. The dough should be softish, not too wet and sticky.
When it all comes together, turn it out onto a well floured worked surface. WASH
AND DRY YOUR HANDS. Knead lightly for a second, just enough to tidy it up, flip
over. Pat the dough into a round about 1½ inches (2.5cm) deep and cut a cross
on it to let the fairies out! Let the cuts go over the sides of the bread to
make sure of this. Bake in a hot oven, 230ºC/450ºF/regulo 8 for 15 minutes,
then turn down the oven to 200ºC/400ºF/regulo 6 for 30 minutes or until
cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it
will sound hollow.
White Soda Bread with Herbs
Add 2 tablespoons (2 American tablespoon + 2 teaspoons) of freshly chopped herbs
eg. rosemary or sage, thyme, chives, parsley, lemon balm to the dry ingredients
and continue as above. Shape into a loaf and bake as for soda bread.