Soda Bread

soda breadsoda breadI FOLLOWED Hugh Fearnley Whittingstall’s Family Cookbook recipe when I first made soda bread yesterday, halving the ingredients as there were only two of us. We didn’t want any leftovers as it’s best eaten warm from the oven but even half quantities made a substantial little cob (left).

So today I cut down the quantities a bit more so that we had just enough for three small scones (above). Doing it this way you get more of the rough crispy crust and you can be sure that it’s baked all the way through. The centre of the larger cob had turned out a little bit doughy, although it’s supposed to be soft and moist on the inside, so that’s what you’d expect.

We decided to add chopped fresh chives and a couple of tablespoonfuls of grated double Gloucester cheese, saving a sprinkling for the top of each scone.

Yogurt provides a mild acid for the bicarbonate of soda to react with, producing the bubbles of carbon di-oxide which makes the bread rise.

Cheese & Chives Soda Bread Scones

  • 50g plain flour
  • 50g plain wholemeal flour
  • ¼ tsp salt
  • ½ tsp bicarbonate of soda
  • 90ml plain yogurt
  • 2 tbsp chopped fresh chives
  • 2 tbsp grated cheese

Turn to oven to 230°C.

making soda bread1. Seive the flour, salt and bicarbonate of soda into a bowl.

2. Add the yogurt and stir.

3. Using your fingers bring the mixture together into a smooth dough. If it turns out too sticky add more flour. Add the chives and three-quarters of the grated cheese and mix them in too, but don’t overwork the mixture. No kneading is necessary.

baking soda bread
4. Divide the mixture into three balls, place them on a non-stick baking sheet on a baking tray. Score each of them deeply with a cross to allow them to rise and press the remaining grated cheese on top of them.

5. Put them into the oven for 5 minutes then turn the oven down to 200°C and bake for another 5 minutes or so. They’re ready when if you turn one upside down (being careful to avoid the melted cheese!) and tap the bottom it sounds hollow.

Great with homemade tomato soup. We’ve got a bit of glut of tomatoes at present and, thanks to my inconsistent watering in the greenhouse, many of them had split their skins so soup was the best thing to do with them.

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