Irish Soda Bread
With St Patrick's Day a recent memory and with it the celebration of all things Irish it seems fitting that Soda Bread should be the recipe of the month. Soda Bread uses very basic ingredients and the method is very simple as befits a staple food from a poor country. Traditionally Irish Soda Bread would have been cooked on a griddle or in large black iron pots on top of the hearth. The method is quick and simple and the raising agent is bicarbonate of soda rather than yeast, so there is no waiting for the bread to rise.
Traditional Irish Soda Bread
- 375g strong stoneground wholemeal flour
- 75g plain flour, plus a little extra for dusting
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon fine salt
- 1 x 284ml carton buttermilk
- 75ml water
Preheat the oven to 200C, gas mark 6
Begin by placing the dry ingredients in a large roomy bowl, mix to combine, then add the buttermilk followed by the water. Start mixing; first with a spatula then finish off with your hands, to form a soft dough. All you do now is shape the dough into a ball, adding a dusting of flour if needed and place it on the baking sheet and pat it down a little.
Cut a third of the way through the loaf with a sharp serrated knife, one way, then do the same the other way, forming a cut cross which will form the loaf into four crusty sections. Then dust with flour and bake straightaway in the centre of the oven for 40 minutes then cool it on a wire rack.
This has a wonderful crust when eaten fresh but the next day it stays beautifully moist and makes excellent toast.
(there are many versions of this recipe, this one is from deliaonline.com )
Courgette and Cheddar Soda Bread
This is a tasty savoury variation on traditional soda bread.
- 400g self-raising flour, plus extra for dusting
- 2 medium courgettes
- 50g rolled oats
- 1½ tsp bicarbonate of soda
- 1tsp fine salt
- 75g mature cheddar, grated
- small bunch thyme, leaves only
- 284ml pot buttermilk
- 1 tbsp clear honey
- 1 egg, beaten
Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.
Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.
Recipe from BBC GoodFood