Easy & Quick Soda Bread. Sometimes you want homemade bread but don’t have time for the proving part, well this is made and baked in just 35 minutes.
Soda bread is risen with bicarbonate of soda, which, mixed with buttermilk, produces a distinctive and delicious flavour.
Makes 1 loaf
150ml White bread flour
150ml Wholemeal bread flour
1/2 tsp sugar
1 tsp bicarbonate of soda
1/2 tsp salt
- Preheat the oven to 180 deg.
- Lightly flour a baking tray.
- Place all dry ingredients into a bowl and add the butter, rub to make breadcrumb like mix.
- With your mixer on slow setting start to mix and add the buttermilk little at a time until you have a soft dough, you don’t want it too sticky or too moist. Be careful not to over mix though.
- Form the dough into a round ball and place onto the baking tray, gently with your hand, press down to flatten slightly and with a sharp knife make a cross shape about 1-2cm thick into the dough.
- Bake for about 30 minutes. Remove to a wire rack and allow to cool slightly. Serve.
I told my other half he was getting pizza for his dinner tonight, however, when I went to make the pizza dough I discovered I had no yeast….Aaarrrgghhh!! I can’t even remember using my last sachet! lol!
Frantically thinking how can I get around this, I remembered someone telling me once they using baking powder instead of yeast for a yeast free base. Yes, I could do that, I had baking powder in my cupboards.
I have to say this was so quick to make ( 5 minutes rather than 2 hours!) and it was actually very tasty. Baked well too.
350g White Bread Flour
1 tsp salt
1 tsp caster sugar
1 tbsp olive oil
3 tsp baking powder
170ml warm water
- Put everything into a mixer and mix until combined. Knead for about 2-3 minutes until dough is smooth.
- Cut into 2 sections and roll out into desired shape and thickness. (the dough is very stretchy and will bounce back so just bare with it and stretch)
- Now spread your tomato sauce base and add on your chosen toppings.
- Cook at 200 deg fan for about 15 minutes.
Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good! I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna
Makes enough for about 4 large portions or 6 smaller portions
70g butter melted
140g light brown sugar, 30g from sprinkling
Bread with crusts cut off (I used plain bread)
5 eggs – medium
1 tsp vanilla essence
cinnamon as per your taste
2 tbsp butter (not melted)
Icing sugar for decoration (optional)
- Add the melted butter and brown sugar together and mix thoroughly
- Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base
- Add a layer of your bread slices
- Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
- Sprinkle about 15g of the sugar and some cinnamon over
- Add another layer of bread slices and butter the slices.
- Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
- Refrigerate overnight
- In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
- I popped under grill for a minute to gently crisp up and brown a bit more (optional)
- Drizzle a little icing sugar and Maple Syrup all over and devour!
After my recent visit to Ireland and just had to try a proper Irish Potato Cake. They are also known as Fadge or Farl in Northern Ireland and Tattie Scones (potato scones) in Scotland. These are a traditional breakfast item.
Makes about 8
4 potatoes (preferably a starchy potato, such as russet)
3 tbsps plain flour
1 tsp baking powder
Salt & pepper to taste (I use rainbow peppers, more flavour)
1 tsp onion powder
30g melted irish butter
30g irish butter to cook with
- Cook and mash potatoes, leave to cool
- In a bowl mix the potatoes, flour, baking powder, onion powder, melted butter, salt & pepper into a soft dough like ball.
- Flour a work surface and gently flatten to about 1cm thick
- With a 3″ cutter, cut out circles.
- Heat up a fry pan with the butter or preheat the crisperplate for 2 minutes then add the butter.
- Place the potato cakes onto the plate or pan and cook for 3 minutes each side if using a fry pan, or 3 minutes on crisperplate, turn, then a further 2 minutes.
- Serve with breakfast items or with a delicious poached egg on top.
Oh WOW! That’s all I’m going to say, well apart from, you have to try this. I am always looking for something different and this little recipe came from Kitchen Aid . Usually, I follow a recipe then on my second attempt change it up a little and experiment, but not on this one, it simply is delicious. Especially with some vintage cheddar…Mmmmmm.
450g plain flour
50g Rye flour – I used wholemeal
1 tsp bicarbonate of soda
1 tsp salt
45g melted salted butter
1 tbsp treacle
200g walnut pieces
- Pre heat oven to 180 deg. I used the convection bake setting.
- Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, walnut pieces plus enough of the buttermilk to make a loose sticky dough.
- Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Shape it into a large ball with a taut top. Place the dough on a floured baking tray and flatten it a bit. Using a knife, score the bread
- Dust with flour then bake in the oven for 40 minutes, or until the bread is golden brown and has risen.
- Remove from oven and allow to cool on a wire rack. Serve with some lovely cheddar or simply butter.
I just love my relaxing Sunday mornings, today the sun was out and I felt great, the sun beaming into my kitchen through my living room. It’s amazing how a little bit of sun makes you feel, especially after our really bad and long winter.
Feeling good I decided to experiment, I was sent an idea recently….omelette in bread….brilliant, easy, tasteful, quick and simple cooking. Loved this.
There are so many combinations you can do, I went with cheese and tomato.
2 Slice of Bread – Thick slice is best
2 large eggs – whisked
2 tomatoes – sliced
Gouda cheese – small handful grated
- Heat a little oil in a fry pan and gently cook your filling ingredients, in this case I gently fried the tomatoes.
- Cut out the centre of the bread and set aside.
- Arrange the filling in the pan to the shape of the centre of the bread, then place the outside of the bread in the pan.
- Gently pour some of the egg mixture into the centre of the bread covering your filling. Do this slowly so it sets. Then sprinkle the cheese on top
- Allow to set slightly, then place the centre of the bread on top and flatten down. Then flip over and cook for 2 minutes.
- Remove and serve…so yummy.
This week we have had nearly 2 foot of snow fall, so not able to get out for a couple of days, there was no other option than to make some bread as we had just about ran out of food in the house. I have to say this was my best for a while, flavour and structure was perfect.
Makes 2 small (250g) loaves
250g Strong White Flour
250g Strong Wholemeal Flour
1 packet 7g yeast
1 tsp caster sugar
1 tbsp honey
1 tbsp olive oil
1 tsp salt
300ml warm water (not boiling)
- Sift flours into mixer bowl, add in the salt and sugar to one side and the yeast to the other. Make a well in the middle.
- Pour in the honey and oil and gently start to bring together. (If using a mixer, use the dough hook and mix on level 2)
- Gently add in the warm water, little at a time until you get a smooth dough.
- If you having a rising setting on your oven, select and prove for 2 hours. Alternatively, place a damp tea towel over bowl and leave in a warm place to prove or until double in size.
- Punch down the dough a couple of times, empty onto a floured surface and shape into you bread. I cut dough in half and made 2 small loaves, 1 round and 1 oblong. Trick is when shaping, make sure dough is tight, place hands facing up at the bottom of dough and bring together underneath.
- Place onto a well floured tray or bread tin and prove for a further 1 hour.
- Preheat your oven to 200 deg, place a tray with cold water on the top shelf (this prevents the crust for over crisping), then bake your bread on 1st or second level of oven for about 30 minutes or until the bottom sounds hollow.
- Allow to cool. Serve with plenty butter……….ot whatever you like. Yummy!