GMA Recipe: White Soda Bread with Herbs

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White Soda Bread with Herbs
From Darina Allen's Ballymaloe Seasons: Cooking from an Irish Country House
1998

Ingredients

3 cups unbleached all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups sour milk or buttermilk to mix

2 tablespoons of freshly chopped herbs (such as rosemary, sage, thyme, chives, parsley and lemon balm)

Directions

Soda bread only takes 2 to 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my great "convertibles." We have had the greatest fun experimenting with different variations and uses. This kind of bread is also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

Preheat the oven to 450 degrees F.

Sift the dry ingredients into a bowl and make a well in the center. Pour in most of the milk at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

When it all comes together, turn it out onto a floured board and knead lightly for a second, just enough to tidy it up. Pat the dough into a round about 1 inch thick and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this.

Bake in the preheated oven for 20 minutes, then turn the temperature down to 400 degrees F and continue baking for 15 minutes or until cooked. If you are in doubt, tap the base of the bread; if it is cooked, it will sound hollow.

For White Soda Bread with Herbs: Add the freshly chopped herbs to the dry ingredients. Shape into a loaf or scones and bake.

Yield: 1 big loaf