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SODA BREAD VARIATION

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Serves: 6

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  • Vegetarian
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A change from the regular way of cooking soda bread. This really makes a lovely crust:) I saw it on a local cooking show, and made it the same day - I made it again the following day and both times it worked a treat! I use my Le Crueset 'Dutch Oven'. Metric Measures

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Ingredients

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  • 450 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt (ground)
  • 375 ml buttermilk (or sour milk)

Method

  1. Pre-heat oven to 230°C or 210°C fan-forced. Lightly grease a medium sized iron baking pot with butter.
  2. Sift flour, bicarbonate soda and cream of tartar into a large mixing bowl, repeat the process - in other words sift a second time.
  3. Add sugar and salt. Make a well in the centre of the flour. Pour in buttermilk and begin mixing, working from the sides of the bowl inward, with a wooden spoon.
  4. As the liquid is absorbed, put the spoon aside and work with hands to form a soft dough. Remove dough from bowl and knead 1-2 minutes on a lightly floured surface.
  5. Shape into a round loaf. It is very important not to overwork this dough, so it's perfect for the 'lazy kneader' like me;)
  6. Transfer dough to pot, cut a cross in the top. Place lid on the pot and place in pre-heated oven for 15 minutes. Then turn the oven down to 200°C or 180°C fan-forced and cook for a further 30 minutes. Remove from oven and serve warm.

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