NUMBER TWO – POTATO AND ROSEMARY SODA BREAD
600g (4 cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 small potato, thinly sliced
3 stalks fresh rosemary – black pepper – nutmeg
- Preheat oven to 190°C fan. Line a baking tray with baking paper or parchment.
- Add the flour, bicarbonate of soda and salt to a large bowl. Make a well in the centre add the buttermilk and stir with a spatula until the dough starts to come together. At this stage add 1 finely chopped stalk of rosemary (leaves off stalk).
- Turn onto a floured surface and knead for 1-2 minutes or until almost smooth. Shape dough into a log roughly about a foot or so long. Place on the prepared tray.
- Use a sharp knife to cut slashes across at approx 3cm intervals in the top of the loaf. Insert the potato slices,overlapping slightly, d the rosemary (nipped into short sprigs still on the stalk) into the slashes. Sprinkle with ground black pepper and a little freshly milled nutmeg.
- Bake for 35-45 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.
WHY NOT JOIN IN WITH THE NATION AND GET BAKING AND JOIN US FOR THE GREAT BRITISH BAKE OFF BLOG OFF, A FAB IDEA ORIGINALLY THOUGHT UP BY JENNY PAULIN http://www.mummymishaps.co.uk AND THIS WEEK HOSTED BY JO AT HER BLOG http://joskitchen.co.uk. And if you want some more baking ideas then pop along to the Tesco baking site http://realfood.tesco.com
Tips Add just 500 ml of the buttermilk to begin with add more if the mix is too dry, it is quite a wet dough, but you don’t want it too soggy to handle, remember you can always add more but you can’t take it out! I cut my potato with a very sharp knife about the same depth as a pound or euro coin.
This bread is lovely if you replace 1 cup of plain flour with 1 cup of wholemeal spelt, adds to the flavour and helps disguise that baking powder taste. Nutmeg is an amazing accompaniment to potato i use it will nearly all my spud dishes, mash, baked potato etc.
Please feel free to use and share this recipe, but do give me the credit for it and link it on your own blog, pinterest etc, thanks x