A fast bread. If you’re organised, you can be tucking into this 45 minutes after you start mixing the dough. Here’s what you need:
- 250g plain white flour (not “strong” or “breadmaking” flour: soda bread has its origins in areas where the flour had a low gluten content)
- 90mL milk
- 90mL water
- 1½ tsp cream of tartar
- ¾ tsp bicarb of soda
- 5g salt
Mix thoroughly, and then knead briefly on generously floured surface. Shape into a ball, and then squish it flat, no more than 2 inches thick.
Use a blunt knife to indent a cross on the top, almost all the way to the bottom.
Into a preheated oven at 200ºC – check after 20 mins, might need 25 – usual hollow drum like effect when rapped on the bottom. Cool for 10 minutes.
The results always put me in mind of a giant scone. Apply butter, jam, marmalade or honey. And a gallon of Tea.
Feel free to vary the consituents of the liquid. Pop in an egg and/or some melted butter if you’re feeling lush. A scattering of raisins won’t hurt, nor will a squirt of honey, or a sprinkling of spices.
For a more traditional version, you can use buttermilk. This is a little more acidic, so you’ll need less cream of tartar.
Use 2tsp baking powder if you’ve not got soda and tartar in separate pots.