Inspired by traditional soda bread from Ireland, try this recipe from season 2 of Paul Hollywood's City Bakes.
Paul says: "The beauty of a soda bread is how simple it is to make. With no proving required you achieve quick results. By adding extra flavours as I have done with this recipe it takes the bread to another level."... Read more.
To make the bread, first heat your oven to 200c/Gas6. Line a baking tray with parchment paper.
Put both flours, salt and bicarbonate of soda into a large bowl and mix well. Make a well in the centre and add the chopped roast potatoes and rosemary and the buttermilk. Using your fingers or round-bladed knife, draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough. You may not need all the buttermilk – different types of flour absorb slightly more or less liquid.
Tip the dough onto a floured work surface, shape into a ball then flatten slightly. Place onto a baking tray. Using a large sharp knife mark the loaf into quarters. Cut through the dough but not quite touching the base. Dust the top with flour.
Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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