Recipe from Angela - March's Chef of the Month.
See Angela's full page - recipe and tip
Angela's recipe is Irish soda bread for St Patrick's day on March 17th.
Irish soda bread was first created in the late 1830's. Due to the financial strife and lack of access to ingredients, the inspiration was one of necessity in order to make the most of the basic and inexpensive ingredients available. Even families living in the most remote areas were able to create this simple and filling dish
1) preheat the oven to 210c and place a large baking sheet in to heat
2) mix the egg into the butter,milk
3) mix all the dry ingredients together, then stir in the raisins if using
4) add the butter in, and using your hands work until the mix is pea sized breadcrumbs
5) mix in the wet ingredients to form a wet, sticky dough, don’t overwork the dough
6) place the dough onto the preheated sheet and cut a deep cross in the top of the round
7) cook for about 45-55 minutes or until the bread is golden brown and hollow on the bottom when tapped
8) leave to cool on a wire rack
9) serve with butter , or butter and jam, ,preferably while still warm
VARIATION; you could make a savoury loaf by omitting the raisins and sugar, but adding 150g extra mature cheddar, and / a few chives or spring onions
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420ml of buttermilk ( 60p)
1 egg (30p)
530g plain flour, plus more for your hands (30p)
38g granulated sugar (20p)
1 tsp salt
1 tsp bicarbonate of soda
70g cold, cubed butter (40p)
150g raisins or sultanas (50p) this is optional
Makes 1 loaf, but you could make 2, and freeze one of them