Julie, you were asking about bread recipes. Im going to try this tomorrow, it sounds nice. Sun-dried tomato, pine nut and chive soda bread 350g plain flour 150g wholemeal flour 1 tsp bicarb 1 tsp salt Freshly ground black pepper 40ml extra-virgin olive oil 300ml buttermilk (or 300ml milk plus 1 tbsp lemon juice) 1 small handful sun-dried tomatoes, finely chopped 1 handful toasted pine nuts 1 bunch chives, chopped Heat the oven to 200C/400F/gas mark 6. Put the flours in a bowl along with the bicarb, salt and a couple of twists of black pepper. Make a well in the centre of the mix and pour in the olive oil and buttermilk. Mix it a bit, so the whole lot begins to come together, then add the tomatoes, pine nuts and chives. At this stage, I tend to put down the spoon and squish everything together with my hands to get all the bits incorporated evenly. Take the dough out of the bowl, put it on a very lightly floured surface and form into a ball with a smooth, taut top. Scatter a little flour on a baking tray and place the bread on top. Soda bread usually comes with a trademark cross on the top – the best way to do this is to get a wooden spoon and dip the handle in some flour. Hold the spoon horizontally over the top of the bread and push the handle of the spoon right down into the bread all the way through, until you can feel the baking tray. Repeat at right angles, to create a cross. Bake on the top shelf of the oven for 30-40 minutes, until nicely risen and golden brown. You can tell it is cooked if you look inside the cross area – it should not be soggy or damp. This bread is great warm, but also very tasty cold. It doesnt keep that well, though, so I usually eat it on the day it is baked.
Posted on: Wed, 19 Mar 2014 19:16:48 +0000
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