Week three saw bread week challenge the contestants of Great British Bake Off to a quick-bread, baguettes and a 3D bread sculpture. Gulp.
If you don’t know, I’m taking part in the #BakeOffBakeAlong
with some other lovely bloggers and will be challenging myself to bake one of
the three challenges each week – already having completed biscotti and Madeira cake.
The plan this week was to make baguettes for the arrival of
my sister, brother in law and niece but after my brother in law claimed these
were ‘boring’, I quickly switched to a soda bread which we enjoyed on our
picnic.
Tempted to try a sweet soda bread, I changed my mind to do a cheese, pesto and sun-dried tomato soda bread. It was a good decision. It was absolutely delicious, and the addition of pesto complimented it really well.
I hadn’t made soda bread before, but was surprised it was so
easy. I used all white flour, instead of the traditional mix of white and
wholemeal (this may or may not have been because I bought the wrong flour….)
but I was happy with the results. I’d like to think it would have got the Paul
Hollywood handshake.
Adapted from Paul Hollywood’s recipe, featured in Bread.
 |
| About to go in the oven! |
Makes 1 loaf
Ingredients
500g plain white flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp salt
300ml buttermilk
100ml semi skimmed milk
1 tbsp pesto
6-10 sundried tomatoes, drained, and roughly chopped
Tip: pat them with a piece of kitchen towel to remove excess oil
125g cheddar cheese, grated
Method
1. Preheat the oven to 200c and line a baking tray with greasproof paper
2. In a large bowl mix together the flour, bicarb of soda and salt. Stir in 100g of the cheese and the sundried tomatoes.
3. Add the buttermilk, milk and pesto and stir until a sticky dough forms
4. Tip the dough onto a lightly floured work surface, and gently roll and bring the dough together - creating a round shape. Don't knead it.
5. Transfer to the lined baking tray then score with a sharp knife a cross in the dough, going quite far down.
6. Sprinkle the remaining cheese over the top and then leave to rest for around 10 minutes.
7. Bake in the oven for 30 minutes until golden brown and sounds hollow when you tap the bottom
8. Leave to cool on a wire rack, then tuck in!
Sophie x
Ingredients
500g plain white flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp salt
300ml buttermilk
100ml semi skimmed milk
1 tbsp pesto
6-10 sundried tomatoes, drained, and roughly chopped
Tip: pat them with a piece of kitchen towel to remove excess oil
125g cheddar cheese, grated
Method
1. Preheat the oven to 200c and line a baking tray with greasproof paper
2. In a large bowl mix together the flour, bicarb of soda and salt. Stir in 100g of the cheese and the sundried tomatoes.
3. Add the buttermilk, milk and pesto and stir until a sticky dough forms
4. Tip the dough onto a lightly floured work surface, and gently roll and bring the dough together - creating a round shape. Don't knead it.
5. Transfer to the lined baking tray then score with a sharp knife a cross in the dough, going quite far down.
6. Sprinkle the remaining cheese over the top and then leave to rest for around 10 minutes.
7. Bake in the oven for 30 minutes until golden brown and sounds hollow when you tap the bottom
8. Leave to cool on a wire rack, then tuck in!
Sophie x
WooHoo go sundried tomato crew!
ReplyDeleteCate in the Kitchen
It looks great! xx
ReplyDeleteYummm. It looks soo good!! I love pesto on toast so baked in the bread would be ideal x
ReplyDeleteJasmin Charlotte
Great choice of flavours in this one - there have been so many soda breads I'd love to try out! :D Alice xx
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I have never made soda bread. This sounds really delicious and surprisingly straight forward. Must give this a try!
ReplyDeleteIt looks amazing! Yum!
ReplyDeleteThis kind of food is good for snacks or breakfast. It looks yummier with a Sargento ingredient.Thanks for sharing your recipe. I'm gonna try this at home.
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