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Sodabread |

Are you an Irish qween like the two of us? Then cook yourself up a feast of soda bread. This recipe is from Delia Smith, the English Beyoncé of cooking.

Prep time: 5 minutes

Cooking time: 40 minutes

Makes: 1 bread


375g strong wholemeal flour

1tsp bicarbonate of soda

75ml water

1. Bread with care

To a large bowl, add 375g wholemeal flour, 75g plain flour, 1tsp bicarbonate of soda and 1 dsp salt. Give the ingredients a stir so that all those dry boys can mingle. Add in 284ml buttermilk and 75ml water to moisten the situation in the bowl.

Mix together with a spatula until it is roughly mixed and then use your hands to bring the dough together fully.

Form the dough into a ball, but don't get the lads over for a game of footie! Instead, place it on a lined baking tray. Cut down into the dough 1/3 of the way through the entire diameter of the bread (using a serrated knife) and then cut the other direction in the same way to form a cross.

Dust the sectioned dough lump with flour and cook in an oven pre-heated to 180c for 40 minutes or until a tap on its bottom sounds hollow.

It will be lovely and crusty on the first day and moister on any following days you choose to eat it.

Best served still warm with butter.

Dink and sink!

Food for Thought

Lizzy says: "This recipe helped me make it through the flour droughts of the lock downs and the bread kept me sane and happy. Although I made this a lot during the pandemic, I still had some remnant wholemeal flour from three years ago and decided to use that. The flour was so dusty and old by this point though, that my bread tasted like spruced up sawdust. This recipe still has a special place in my heart, but if you're making it yourself make sure to use good, fresh flour! It's still so easy and the perfect picnic bread for summer, and the perfect soup bread for winter, so it has to be 10/10"

Kate says: "Lizzy warned me before we made this that she was totally addicted to making it in the first lockdown and I should have heeded her warnings. This is dangerously easy and dangerously nostalgic given that we used to have this type of bread at my grandparents when we were younger. I have honestly made it 4 times since to eat with my soup and I love it. It's perfect there's nothing else to say 10/10"

10/10 Gasps


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