There’s a blue, rectangle button in the top right hand corner of my screen on the dashboard for this site. It has the word ‘Write’ on it. I’ve just pressed it and now I’m filling up this empty screen with words and, hopefully, a recipe. I haven’t pressed that button for a long time. But I’m back!
Let’s give our readers a lil update (I reckon we have a solid 18 now). I’ve moved back to Glasgow for uni and you’ve moved into a new house in London, released a new poetry pamphlet (find it here) and got your contract extended at work for another year. Big. And… Cake On My Face is now on Instagram (find it here), come and say hello!
WOW too much writing. I want soda bread. Joe, this is the bread I was telling you to make the other day. The reason this recipe is magic is because, from start to finish, you get fresh bread in under an hour. Soda bread uses bicarbonate of soda to rise, instead of yeast. So, once all the ingredients are mixed it can go straight in the oven, rather than having to wait for the yeast in the dough to ferment.
This bread is quick, easy, makes your house smell like a bakery and is MMMM so good. Once I make a loaf of soda bread, I eat the whole thing in about an hour. I hope you do the same too.
- 170g Wholemeal flour
- 170g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 90g yoghurt
- 200ml milk
- 2 teaspoons sugar
Traditionally this bread is made with buttermilk. I always have milk and yoghurt in the fridge and this does the same thing as buttermilk but if you want to use the real deal you can find it in most supermarkets. Replace the yoghurt and milk with 290ml buttermilk.
I normally use brown sugar in this recipe, it gives a really nice colour to the loaf and a note of caramel (lol). You can just use standard granulated sugar though, and you wouldn’t be missing out on any ‘notes’.
Pre heat the oven to 200 and flour a baking tray, ready for your lil loaf.
Mix together your milk and yoghurt, set this aside.
In a large bowl, mix together all your dry ingredients. Make a well in the flour mixture and pour in your yoghurt and milk mixture.
Stir it all together, you might need to get your hands involved to form it into a shaggy lump of dough.
Form the dough into the shape you want to bake it in and whack it on the baking tray.
Sprinkle flour over the top of your loaf and using a large knife, cut the loaf into quarters. This will help the loaf rise in the oven and make it ready to be ripped apart into perfect bread rolls once its baked.
Put it in the oven and bake for about 30 mins, if you want a darker colour leave it in for a bit longer.
Once you’ve taken it out of the oven wrap the loaf in a clean tea towel and allow to cool before eating. Wrapping the loaf in a tea towel will give you a moist, soft bread.
Love, Caitlin xx