We’ve already told you about John’s biscuits. Well, he aso makes soda bread – the same basic recipe each time, but with different flavourings. Yesterday it was fried onions, today it’s cheddar and sun-dried tomatoes.
Whatever you do, DO NOT try this with Polish “cheddar” as it’s like chewing rubber. Thankfully, our local Tesco gets Cathedral City Mature (we suspect we buy all of it!)
So here you go –
Irish soda bread
- 170g/6oz self-raising wholemeal flour
- 170g/6oz plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 290ml/½ pint buttermilk
- Preheat the oven to 400F/200C/Gas 6.
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
- Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
- Turn onto a lightly floured surface and knead briefly.
- Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.