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A St Patrick’s Day recipe that’s definitely worth the effort
As I am a breadmaker owner (and I don’t even use that, as my other half makes all the bread!), I have to confess that I haven’t baked much of the stuff since school.
However, I happened to be at the photography studio when this recipe was being shot and so I watched Sara, our food stylist, make it and it did look incredibly simple.
It tasted absolutely gorgeous too
and we enjoyed with a delicious
potato and leek soup (DD recipe
of course).
As today is St Patrick’s Day I thought it the perfect excuse to have a bash at Irish Soda bread. It worked and trust me it really is worth the effort.
Irish Soda Bread with Rosemary
Makes 1 loaf
Time 45 mins
Calories 140/slice Fat 2g of which 1.2g is saturated
Suitable for vegetarians
Suitable for freezing
Plain flour 450g (1lb)
Irish porridge oats with multi seeds 50g (2oz)
Salt 1 tsp
Bicarbonate of soda 1 tsp
Butter or white fat 25g (1oz)
Finely chopped fresh rosemary 2 tbsp
Fresh cultured buttermilk 300ml pot
Whole milk 100ml (3½fl oz)
1 Preheat oven to 200ºC/Gas 6. Mix together flour, porridge oats, salt and bicarbonate of soda. Add butter or fat and rub in until it resembles fine breadcrumbs. Stir in rosemary.
2 Add buttermilk and enough milk to make a soft but not sticky dough. Transfer to a greased and floured baking sheet and shape into an 18cm (7in) round. With a knife, score into four and bake for 30 to 40 minutes or until golden and cooked through.
3 Serve bread warm with a delicious soup (such as Creamy Leek & Potato Soup) or a selection of Irish cheeses and pickled onions.
Cook’s Tip
If can’t find oats with seeds, use plain Irish porridge oats instead.
On Sunday we went along to my son’s school harvest festival. It begins with all the children climbing aboard a trailer filled with hay bales and being pulled by a tractor around the village clutching their harvest offerings. Isaac absolutely loved it!
Dairy Diary Chat 