Herb-Filled Soda Bread
This recipe uses two tough and hardy herbs that may still be visible in your garden at this time of year; rosemary and thyme. You can buy either fresh in a fruit and vegetable shop or grocery store.
PREP TIME
25
MINUTES
COOKING TIME
45
MINUTES
Ingredients
450g plain white flour
1 level tsp bread soda
œ tsp fine sea salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 egg
440ml buttermilk
Method
Line a 2lb loaf tin with parchment
Preheat your oven to 270ÂșC/gas mark 10.
Sieve the flour, bread soda and salt into a large bowl.
Pull the little leaves from the stalks of thyme and rosemary. Chop up the leaves and discard the stalks. Add the chopped leaves to the flour and gently stir.
Make a well in the centre of the flour.
Stir the egg and buttermilk together in a jug and pour the mixture into the well in your flour.
Mix with a wooden spoon until everything is combined and looks like a dough.
Scoop the dough into your lined loaf tin, smooth out the top and make an indent down the center.
Place the tin into the center of your oven and bake for 15 minutes then turn the heat down to 220ÂșC/gas mark 7 and bake for another 30 minutes.
Allow the bread to cool in the tin until cool enough to handle then carefully remove the loaf and place it on a wire rack to cool completely.
