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I felt like soda bread one day this week, and decided to see if the recipe I’ve had for years worked in the bread machine, because things are so easy that way. It did work, really well, and made great open sandwiches with olive/feta dip, jarslberg cheese, roast beef & alfalfa sprouts on top.
For something different I added a small can of corn kernels and some caraway seeds – you can add lots of things to bread recipes to jazz them up a bit – sun-dried tomatoes, chopped olives, walnuts, poppy seeds, herbs etc.
Soda Bread
3 cups plain flour
1 1/2 tsp bi-carbonate of soda
1 tsp salt
1 tbsp caraway seeds (optional)
125 gm can corn kernels, drained (optional)
1 1/2 cups buttermilk or low-fat Greek yoghurt
Regular Method:
Mix dry ingredients, seeds & corn (if using) together with a whisk. Make well in the centre and add 1 cup of buttermilk/yoghurt. Mix with a fork then gradually add more of the remaining buttermilk/yoghurt until a soft dough is formed.
Knead dough lightly on floured surface for 1 minute. Form into an oval shape and place in a greased/lined loaf tin or on a greased/lined baking tray.
Bake at 190C (170C fan forced) for 45 minutes.
Bread Machine Method:
Place all ingredients in machine. Cook on Damper setting. After the first five minutes, scrape down the sides of the mixture with a spatula to make sure it all gets mixed in properly.
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Yummy Lunch!
As with all quick breads, this is best eaten on the day of baking. Use leftovers for great toast!
Happy Fooding!
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