Soda bread

Country Homes & Interiors - - GOOD TIMES, GOOD FOOD -

This su­per-quick soda bread is easy to make and in­cred­i­bly de­li­cious to eat. It’s a bril­liant way to use a few hand­fuls of fizzy, sharp black­cur­rants, a fruit I’ve al­ways found per­fect along­side goat’s cheese, and the per­fumed peren­nial herb rose­mary. MAKES 1 large loaf 250g plain flour

2tsp (heaped) bak­ing pow­der

1tsp fine salt

150g rinded goat’s cheese, cubed

50g shelled hazel­nuts, bashed

100g black­cur­rants, topped and tailed 2 rose­mary sprigs, roughly chopped 200ml whey or but­ter­milk

2tbsp jumbo oats Pre­heat the oven to 200°C/fan 180°C/gas 6. In a large bowl com­bine the flour with the bak­ing pow­der and salt, two-thirds of the goat’s cheese, two-thirds of the hazel­nuts, the black­cur­rants, chopped rose­mary, and whey or but­ter­milk. Use your hands to form the dough into a round, about 20cm in di­am­e­ter.

line a bak­ing tray with bak­ing parch­ment, place the dough round on top, then sprin­kle on the re­main­ing nuts and cheese and the oats.

Cut a deep cross into the sur­face of the dough, which will help the bread to rise. Place the bread in the oven and bake for 30–35min or un­til well-risen and golden on top.

Serve warm from the oven with but­ter, a few slices of cheese and ham, or with jam or honey.

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