Soured Cream Soda Bread
I have a passion for Irish bread and always bring some back when I visit Dublin. The true Irish way of making this is with soured unpasteurised milk or buttermilk. The latter is available but not can't always be found in a hurry, so here I have used soured cream thinned down with water, which works perfectly.
Makes 1 loaf
|1 lb (450 g) wholemeal flour|
|2 level teaspoons salt|
|1 level teaspoon bicarbonate of soda|
|5 fl oz (150 ml) soured cream|
|Pre-heat the oven to gas mark 7, 425°F (220°C).|
|Need help with conversions?|
|You will also need a greased baking sheet.|
This recipe is taken from Delia Smith’s Complete Illustrated Cookery Course.
Begin by mixing the flour, salt and bicarbonate of soda thoroughly in a bowl. Then in a jug whisk the soured cream and 5 fl oz (150 ml) water together and stir this mixture into the flour, together with 2-3 further tablespoons of water if it needs it.
Knead the dough lightly (into a round ball) so as to get the surface smooth, then put it on to the prepared baking sheet. Cut halfway through the loaf with a sharp knife one way, then do the same the other way, forming a cut cross which will form the loaf into four crusty sections.
If you don't like a very crisp crust, wrap the bread in a tea towel while it cools, so that the steam it gives off softens the crust a little.
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