Eunice Power - Outside Catering Company, Waterford, Ireland.

Wednesday, November 2, 2011

White soda bread

I am going back to basics this week, with warming mushroom soup and white soda bread - honestly I couldn't ask for more. There is nothing like butter melting into warm white bread and tucking into a bowl of delicious soup. I leave some of the mushrooms intact and add them at the end giving the soup a bit more texture.

If you have never made bread before and you are a little nervous at the thought of it - be not afraid! My 11 year old son can make this with his eyes closed. I got a little tip from a customer at Country store a few weeks ago, she told me to replace some of the buttermilk with a little cream, I tried it and havn't looked back since. As the saying goes - 'You learn something new every day'.
  • 450g plain white flour
  • 1 level teaspoon salt
  • 1 level teaspoon bread soda (must be sieved)
  • 2 level teaspoons Bextartar (must be sieved)
  • 400ml buttermilk (substitute 50ml cream if you like)
Preheat the oven to 220˚C/475F/gas 9.

So it's as simple as this. Mix the dry ingredients together in a bowl, add in the liquid and mix until a dough is formed. Turn out on a floured surface and shape into a round, about 4cm deep. Place on a floured baking tray and bake for 30 minutes until cooked, it should sound hollow when tapped underneath. Turn onto a wire cooling tray to cool. Enjoy!