Tuesday, March 16
No waiting for dough to prove as there is no yeast
No fancy machinery required, in fact no machinery at all.
With St. Patricks' day tomorrow this is a great bread to dip into soup or maybe even tomorrow's recipe... *wink* or just with some butter and a good ol' guinness. It's crunchy on the outside, soft and a little (but not too) dense. "Grand" as the irish say.
I have sourced this recipe from the Irish baking goddess Rachel Allen - who else could give us such a foolproof recipe!?
450 grams plain flour
1 cup buttermilk*
1 tsp caster sugar
1 tsp salt
1 tsp bicarbonate of soda
*if no buttermilk on hand, 5ml of white vinegar in the bottom of a 1 cup measure, fill with regular milk and wait 5 minutes until it curdles
Preheat oven to 230 degrees c
Sift flour, salt and bicarbonate of soda into a large bowl. Add caster sugar and stir to combine and make a well in the centre.
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