baking|skills FRUIT SODA Makes a 500g loaf
An Grianán chef, Len Johnson
340g plain flour 25g butter 15g caster sugar ½ tsp bread soda 1 small egg, beaten 500ml buttermilk* 75g sultanas
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Preheat oven to 165°C and prepare a loaf tin or baking tray depending on whether you want a loaf or a round. Rub the butter into the flour, sugar and bread soda. Add the egg, sultanas and buttermilk a little at a time and mix to make a moist dough that’s pliant but not too wet and sticky (*you may not need all of the buttermilk). Do not knead the dough. Place the dough in a tin, gently work it to fit or place as a round on a baking tray and cut a cross in the top. Place in the oven without delay. Cook for 35 minutes. Test by tapping the bottom of the loaf, it should sound hollow if cooked through. Remove from the oven and place on a wire rack to cool. Cover the loaf with a clean tea towel while cooling to prevent the crust from hardening. Serve while still warm with fresh butter.
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Chutney Recipes
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PG
The recipe above can be cooked without the sultanas or sugar for a plain soda.
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Give it a savoury twist by adding 50g of grated cheddar, half a finely chopped onion and a tsp of thyme to the plain soda mix.
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Bring some Mediterranean sunshine by adding 2 tsp fennel seeds, 1 tsp paprika and 1 tbs chopped sun dried tomatoes.
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Spice up your fruit soda. Top with 1 tbs caster sugar mixed with 1 tsp cinnamon or mixed spice sprinkled over the top which has been brushed with milk before baking.
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Add 50g chopped dark chocolate and 15g chopped crystallised ginger to your plain soda for a special treat
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