Soda Bread

This is a great recipe to have up your sleeve if you love fresh bread but don't necessarily have the patience! 

I love this recipe because it doesn't need yeast (a store-cupboard ingredient I often find myself without) and you don't need to let the dough proove. The reaction between the acidity in the milk and the bicarbonate of soda does all the rising. 

It goes great with soups or hearty winter warmers and makes great croutons for salads. Use this recipe as a base and experiment with different flavours; you could jazz it up byadding things like sundried tomatoes into the dough or just something simple like a tablespoon of dried oregano.

Ingredients

300g Strong bread flour

1tsp Bicarbonate of soda

1tsp Salt

250ml Whole Milk

1tbsp White vinegar

Method

Pre-heat oven to 200 degrees celcius, grease and line a baking tray and add the vinegar to the milk.

Place all the dry ingredients into a large mixing bowl

Gradually mix the milk into the dry ingredients to form a dough

Roughly knead the dough but take care not to knead it too much as it'll push all of the air out of it.

Roll the dough into a dome shape and cut a cross about 1-2cm deep into the top.

Place on the lined tray and bake for 30-40 minutes.