JULIAN COLE shows how to make the quickest, easiest bread around

SOME bread recipes are involved; others are as simple as they come. Soda bread sits at the easy end of the spectrum.

Anyone who has ever made a cake or some scones can make this bread, which goes well with homemade soup.

In essence it is a large scone. Some recipes call for buttermilk, others add treacle or honey for sweetness. This one is slightly adapted from an ancient, tattered copy of The Vegetarian Epicure by Anna Thomas.
 

Soda bread

Ingredients:
Natural yoghurt, about two small pots, made up to 425mls with water
One egg
One heaped teaspoon bicarbonate of soda
3tsp baking powder
Teaspoon of salt
225g white plain flour
225g wholemeal plain flour
Quarter teaspoon of ground cardamom or coriander (for the cardamom, release the seeds from the pods and crush).


Pre-heat oven to 180C for fan ovens; a little higher for non-fan.

Sift the dry ingredients into a large bowl. Beat the watered-down yoghurt with the egg and stir into the flour mixture.

Turn the dough out on to a floured board and knead lightly for two or three minutes.

Divide the dough into two, shape into rounds and place into smallish buttered cake tins, pressing into the sides.

Cut crosses into the top and bake for 35 to 40 minutes. Serve warm, cut into wedges. Will freeze, but best to heat up again before eating.

Tip: For a sweet version, add a little honey and some dried fruits, currants or, even better, dates.