I have a friend who cannot eat yeast based products so when she comes to stay I either buy or make soda bread for us.
She was with me this weekend, supporting me through an emotional time. She has responsibility for Student Support in the OU Students' Association, and she does a great job. Words cannot say how grateful I am to her for this weekend . . .
This weekend I adapted my soda bread recipe a bit. I cut down on the liquid (because last time the dough was very soft and flattened) and used strong flour instead of ordinary.
Her comment was 'This bread is very good' or words to that effect (and it was) so I have annotated my recipe accordingly. Sorry, no photo . . .
Here it is.
Ingredients:
400g strong flour (I use 200 white and 200 wholemeal)
1 tsp sugar
1 tsp salt
1 tsp bicarbonate of soda
250 mls buttermilk (because that's how Morrisons sells it) - although I now use yogurt
50 mls milk
Method.
Ten minutes or so before, turn the oven on to 230C so that it is hot when you mix the ingredients because it is literally a couple of minutes, if that.
Bung the ingredients into a bowl and mix well. Knead briefly but not too much
(I used Thermione and used the knead function for about 15 seconds after mixing it together for about 10 seconds).
Shape into an oval loaf shape.
Place on a baking sheet (I put a teflon sheet on first).
Make several deep diagonal slashes across with a sharp knife.
Bake in the hot oven for 15 mins, then reduce the heat to 180C and bake for another 25 mins or so.
Cool on a wire rack.
It is absolutely gorgeous still warm with butter and a good flavoured cheese and home made pickle or a home made jam or curd.
It dried out quickly and then it toasts well and is great with scrambled egg.
If you want to freeze it, you can - wrap it well as soon as it is cool or, even better, individually slice and wrap.
Even when using strong flour (from Aldi, 75p for 1500g), it is a frugal and delicious bread. Go on - have a go!
Showing posts with label soda bread. Show all posts
Showing posts with label soda bread. Show all posts
Tuesday, 21 July 2015
Sunday, 1 March 2015
Soda bread
I've posted this before and I am sure I will post again. I'm making some loaves in preparation for a friend visiting so thought I would share again.
Ingredients
170g SR flour
170g plain flour (can be wholemeal or white)
half tsp bicarb
half tsp salt
a little butter to rub in (optional)
290 mls buttermilk (or whatever the pot holds and make it up with milk or yogurt)
Method
Heat the oven to 200C/gas 6
Mix the flours, salt and bicarb in a bowl
Make a well and add the buttermilk, mixing quickly with a fork to make a soft dough.
Knead briefly on a floured surface.
(or let your Thermomix do it all)
Shape into a ball, flatten by pressing down the top and cut or press a cross in the centre
Place on a lightly floured baking tray (I use a teflon liner) or you can use bread tins for a more conventional loaf shape.
Place a bowl of boiling water in the bottom of the oven and bake the loaf for around 30 mins until it sounds hollow when the base is tapped
Cool and either eat quickly or wrap and freeze.
Ingredients
170g SR flour
170g plain flour (can be wholemeal or white)
half tsp bicarb
half tsp salt
a little butter to rub in (optional)
290 mls buttermilk (or whatever the pot holds and make it up with milk or yogurt)
Method
Heat the oven to 200C/gas 6
Mix the flours, salt and bicarb in a bowl
Make a well and add the buttermilk, mixing quickly with a fork to make a soft dough.
Knead briefly on a floured surface.
(or let your Thermomix do it all)
Shape into a ball, flatten by pressing down the top and cut or press a cross in the centre
Place on a lightly floured baking tray (I use a teflon liner) or you can use bread tins for a more conventional loaf shape.
Place a bowl of boiling water in the bottom of the oven and bake the loaf for around 30 mins until it sounds hollow when the base is tapped
Cool and either eat quickly or wrap and freeze.
Friday, 24 May 2013
Recipe: soda bread
I've been making soda bread these last few days because my guest can't eat 'normal' bread. I love soda bread - it takes me back to a family holiday in Ireland when I was a teenager. We stayed on a farm and the farmer's wife baked us endless loaves of soda bread which we children devoured warm with melting butter and cheese or home made jam. You'd have thought we hadn't been fed for a month of Sundays, the way we leapt on it with shouts of delight!
Anyway - soda bread. It's so easy to make and so utterly delicious, I thought I'd post a recipe for it here. It may not be extremely frugal but it is certainly a whole lot less expensive than the bought kind and, I think, nicer too. It's also quite a forgiving recipe. Buttermilk is the best liquid to use (and most supermarkets seem to stock this now) but I have made it with yoghurt and I have made it with just milk and I have made it with a mixture of water and yoghurt and it seems to respond well to all of those. And I must remember that if I have milk that is just starting to go off and which I would normally throw out, that works too.
Anyway, here's the recipe I use.
Ingredients:
170g self raising flour (I use white)
170g plain flour (I use wholemeal - in fact this week I have used strong wholemeal because that's all I had in the wholemeal line, but you can use white)
half tsp bicarbonate of soda (if you're using all plain flour, increase this to about 1 heaped tsp)
half tsp salt
(I also rub in a little butter, but you don't have to)
290mls buttermilk. I use a pot and I just make it up to 290 with some milk.
Method
Heat the oven to 200/gas 6
Mix the flours, salt and bicarb in a bowl. Make a well in the centre and add the buttermilk, mixing quickly with a fork to make a soft dough. Tip out onto a floured board and knead briefly (or cheat and bung it in Thermione to do all the work - 1m30 seconds on bread is enough kneading)
Shape into a ball, flatten by pressing down on the top, cut a cross in the centre with a sharp knife (or use a long handle of a wooden spoon to make a deep cross -the loaf can then be separated into quarter segments which is handy for serving). Place on a lightly floured baking tray (I use a teflon liner)
Place a bowl of boiling water in the bottom of the oven and bake the loaf for around 30 mins until it sounds hollow when the base is tapped. Cool on a wire rack.
It dried out quickly so what you don't eat soon can be well wrapped and frozen.
I've just costed it out using value white flour and Morrison's buttermilk it comes to 72p. It makes a loaf that can serve four to six (depending how greed - er, I mean hungry - you are.
It makes a 630g loaf: to put this into perspective, the only supermarket soda bread I could find was the Rankin Irish Brown Soda Bread and that costs £1.25 for a 400g loaf. It's a win-win-win - win for time, win for taste and win for cost!
Anyway - soda bread. It's so easy to make and so utterly delicious, I thought I'd post a recipe for it here. It may not be extremely frugal but it is certainly a whole lot less expensive than the bought kind and, I think, nicer too. It's also quite a forgiving recipe. Buttermilk is the best liquid to use (and most supermarkets seem to stock this now) but I have made it with yoghurt and I have made it with just milk and I have made it with a mixture of water and yoghurt and it seems to respond well to all of those. And I must remember that if I have milk that is just starting to go off and which I would normally throw out, that works too.
Anyway, here's the recipe I use.
Ingredients:
170g self raising flour (I use white)
170g plain flour (I use wholemeal - in fact this week I have used strong wholemeal because that's all I had in the wholemeal line, but you can use white)
half tsp bicarbonate of soda (if you're using all plain flour, increase this to about 1 heaped tsp)
half tsp salt
(I also rub in a little butter, but you don't have to)
290mls buttermilk. I use a pot and I just make it up to 290 with some milk.
Method
Heat the oven to 200/gas 6
Mix the flours, salt and bicarb in a bowl. Make a well in the centre and add the buttermilk, mixing quickly with a fork to make a soft dough. Tip out onto a floured board and knead briefly (or cheat and bung it in Thermione to do all the work - 1m30 seconds on bread is enough kneading)
Shape into a ball, flatten by pressing down on the top, cut a cross in the centre with a sharp knife (or use a long handle of a wooden spoon to make a deep cross -the loaf can then be separated into quarter segments which is handy for serving). Place on a lightly floured baking tray (I use a teflon liner)
Place a bowl of boiling water in the bottom of the oven and bake the loaf for around 30 mins until it sounds hollow when the base is tapped. Cool on a wire rack.
It dried out quickly so what you don't eat soon can be well wrapped and frozen.
I've just costed it out using value white flour and Morrison's buttermilk it comes to 72p. It makes a loaf that can serve four to six (depending how greed - er, I mean hungry - you are.
It makes a 630g loaf: to put this into perspective, the only supermarket soda bread I could find was the Rankin Irish Brown Soda Bread and that costs £1.25 for a 400g loaf. It's a win-win-win - win for time, win for taste and win for cost!
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