This Soda Bread is week 11 of my New Year’s Resolution for 2013 to cook at least one new thing every week, for the year.
I really wanted to make a traditional soda bread this year for St Patrick’s Day but I’ve been super busy and left shopping to the last-minute and there I hit a disaster as my local supermarket didn’t have any butter milk!
Never one to give up I decided to shake up the traditional soda bread recipe and make a mediterranean soda bread, using ordinary milk rather than buttermilk and the addition of olives, cheese and sun-dried tomatoes.
I’m delighted to say that it turned out really well and was delicious straight from the oven with melted butter. It’s a recipe that would work really well for summer picnics and lunch boxes too as an alternative to boring sandwiches.
How To Make Mediterranean Style Soda Bread
- 500g plain flour
- 1tsp salt
- 1tsp bicarbonate soda
- 50g pitted sliced black olives
- 50g chopped sun-dried tomatoes
- 50g grated cheddar cheese
- 400ml milk
- Preheat the oven 200C.
- In a large bowl evenly combine all of the ingredients except the milk.
- Add the milk and mix to a dough.
- Form the dough into a ball and place on a baking tray lined with grease-proof paper.
- Slightly flatten the ball, sprinkle with flour and cut into it deeply to form quarters, but not all the way through.
- Bake in the oven for 30 mins or until golden and cooked through. It should sound slightly hollow when tapped.
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