11 Feb 2011

Soda Bread Recipe

This is probably the easiest bread I have ever made! The recipe is created by Lorraine Pascal, the presenter of "Baking Made Easy" on BBC2.

I like baking my own bread for two reasons; firstly it's a hundred times tastier than store bought bread, and secondly you can control exactly what goes in your bread. Bread from the supermarket usually contains lots of sugar, I find that really unnecessary. This recipe doesn't include any sugar or sweetener, and it's still delicious!

Preheat the oven to 200C/400F/Gas 6 and ensure the top shelf in the oven is in position.
Place the flours, bicarbonate of soda and salt into a large bowl and stir together.
The best way to remove treacle from the tin is to run a tablespoon under a really hot tap for 10 seconds before dipping it into the treacle. This ensures the treacle runs easily off the spoon. (How beautiful is this treacle tin by the way!)
Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit - I find the easiest way to do this is with a rolling pin.
Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.

Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp. (Instead of dusting with flour I brushed the bread with a beaten egg and prinkled sesame seeds, poppy seeds and sunflower seeds on. I like seeds! :)
Serve fresh from the oven with butter and jam, or a slice of mature cheddar cheese. This bread does not keep well, so is best eaten on the day that it is baked – but if you have any left, it does make good toast.


Fia Fit said...

Ser smarrigt ut! Är det du som tagit bilderna? Otroligt fina. Vad har du för kamera (om det är dina bilder vilket jag gissar att det är)?
Hur mycket snö har ni i London då? Och vad händer när det kommer mkt snö? När jag bodde i New York City blev det megakaos om det så bara kom en decimeter snö. Alla taxiförare trampade hysteriskt gasen i botten så de gula bilarna bara halkade runt på gatorna. Men fördelen var att allt stängdes såsom jobb och skolor.

cb said...

thanks for posting this!! i think i am going to make it next weekend when i have monday off! yippee!!


Yasmine said...

Nu är dagens trailer vinnaren uppe på bloggen + ett nytt film tips.
Kom in och kika om det var du som vann, om inte? då kan du alltid försöka igen :)
MVH LadyYasmine

Meredith said...

i tried to make another recipe for this the other day and i failed. this looks so good though! maybe i'll try again. someday.

Some Korean Website Highjacker said...

okay with a creator like "baking made easy" i feel as though this could be a do-able thing. thanks for sharing with all those awesome photos to illustrate the goodness!

my gosh, i bet your whole place smelled so delish! thanks super much for visiting and your sweet comments. happy weekend lades. ♥

Sarah said...

That looks so delicious! YUMMY.

P.S. Beautiful pictures! <3

My Fashion Dolly said...

Mmmmh! It looks so good!!!

Xoxo ♥

Rocio R.

Poppies and Sunshine said...

This looks AMAZING! Thank you for sharing the recipe :)

Smäm said...

Åh, bor du i England? Känner igen den där sirapsburken från när jag bodde där. Dom är så snygga tycker jag. Gott brödet såg ut :)

Em {Emerging Em} said...

This looks so good! Do you know if black treacle is available in the States? I'm not sure where I would find it.

Sofie i San Francisco said...

Jag MÅSTE testa det här brödet nån gång!

Lisa {A Piece of Lisa} said...

To Em:
Look for dark molasses, I think that's what you guys call it! :)

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Thanks for your thoughts!
xo Lisa

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