Now the time has come to start experimenting with different breads. This is my very first time at making soda bread so I used a Hugh Fearnley Whittingstall recipe that I knew would not fail me. I was right. The bread went really well with the pistou soup I had made (a taste of Provence ~ pistou soup) but I do recommend that the bread is eaten on the same day as it is truly fresh and tasty!
I feel so sleepy as I woke up really early again, however I have to complete some posts as my kitchen will be out of action for the next couple of days as we are re-freshing with a new lick of paint. I can’t wait to have my kitchen back and looking brand new…it’s amazing how you get attached to a particular room in the house. All my creations have been concocted in there and my passion has ever increased with each dish I make. I hope your enjoying the recipes I’m posting as much as I love making and writing them for you all x
INGREDIENTS
500g plain flour
2 level tsp bicarbonate of soda
1 tsp salt
400 ml yoghurt
A little milk if needed
METHOD
• Preheat oven to 200°c/400°f/gas mark 6. Mix the flour, salt and bicarbonate of soda together, slowly add the yoghurt to bring the dough together
• Turn out dough onto a floured surface and kneed gently for 1 minute to get the dough into a rough ball shape. The ball surface does not have to be smooth
• Flour a baking sheet and place dough on top, mark it by cutting ⅔ down into quarters and heavily flour
• Bake for 40-45 minutes or until the loaf is hollow when the base is tapped. Serve warm with some sumptuous butter
