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Think you can’t make bread? Or that you need a fancy pants bread maker to do so? RUBBISH. You have a natural, free bread maker in your palms and your knuckles – and this easy recipe with no proving or rising time is a great place to start.
A lot of soda bread recipes use whole meal flour, salt, and yoghurt – but true to my usual style, I’ve pared it back to the basics – but basic doesn’t mean disappointing. Gorgeous warm with red fruit jam, or butter, or dunked into hearty soups and stews. It goes without saying that this is one of my favourite and most tried-and-tested recipes, doesn’t it?
Ingredients, Serves 4:
200g self raising flour
1 teaspoon bicarbonate of soda
200ml milk (soya or almond for vegans, cows milk if you’re not)
Juice of half a lemon
Method:
Squeeze the juice of half a lemon, or 2 teaspoons bottled lemon juice, into the milk. Stand to one side to allow it to sour.
Meanwhile, weigh the flour and add the bicarbonate of soda, and mix through.
Make a well in the centre of the flour mix, and pour most of the milk-and-lemon in. Mix well with a wooden spoon to form a sticky dough. Use your judgement, if it looks dry, add the remaining liquid.
Tip onto a floured work surface and pat into a round shape, kneading ever so lightly. The trick to amazingly light soda bread is not to fiddle with it too much.
Pop it into a loaf tin, score it across the top in three places, and place in a 180C oven for 40 minutes. It should sound hollow on the bottom when tapped, and feel ridiculously light.
Break into chunks and serve warm with butter, or allow to cool completely and wrap in clingfilm to keep fresh.
Jack Monroe. Follow me on Twitter @MsJackMonroe