Quick Soda Bread - Nigel's Lazy Loaf

Nigel Slater's idea of baking the loaf in a preheated cast-iron casserole dish is a brilliant idea. It certainly speeds up cooking. I just wish it had a bit more colour around the edge.

Quick Soda Bread

Overall I was really pleased with how this loaf turned out with me not being a one for baking and all that. Using the cast-iron casserole did make it cook much quicker, 25 minutes and it's done!

One thing's for sure, once the loaf was cut and smothered in butter, it tasted good. Whatever I would still make it this way again.

Soda bread out of the oven

Soda bread doesn't require any kneading or proving! You might also like Proper Baked Beans on Soda Bread Toast by Tom Kerridge, his bread is cooking in a more traditional way rather than speeding it up in a cast-iron casserole.

His 'Proper Baked Beans' are the best, the recipe is really worth checking out via the link above.

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Source Wikipedia.

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however. It is common in warm climates where unrefrigerated fresh milk sours quickly.



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Yield: 1 loaf
Author:

Quick Soda Bread - Nigel Slater

Quick Soda Bread - Nigel Slater

Nigel Slater's idea of baking the loaf in a preheated cast-iron casserole dish is a brilliant as it speeds up cooking.
prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

  • 225g wholemeal flour
  • 225g strong bread flour
  • ½ teaspoon salt
  • 1 teaspoon caster sugar
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 450ml buttermilk

instructions:

How to cook Quick Soda Bread - Nigel Slater

  1. Preheat your oven to 220C/425F/Gas 8
  2. Put a large casserole dish and its lid into the oven.
  3. Mix the flours in a large mixing bowl along with the salt, sugar and bicarbonate of soda together with your fingers.
  4. Pour in the buttermilk, bringing the mixture together as a soft dough. You have to work quickly as the bicarbonate of soda will start working immediately, shape the dough into a shallow round loaf about 4cm thick.
  5. Remove the hot casserole dish from the oven and dust the inside lightly with flour and then lower in the dough. Pop the lid on and return to the oven.
  6. The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out onto a wire rack. Leave to cool slightly before eating. Soda bread is best eaten warm.
Created using The Recipes Generator

3 comments

  1. Looks good, I've made yeasted bread in a cast iron casserole but not soda bread. You might like to add this to my blog event 'Dish of the Month' http://farmersgirl.blogspot.co.uk/2013/01/dish-of-month-january-2013.html?m=1

    ReplyDelete
  2. Looked so good that I made it today, didn't have cast iron casserole so used Pyrex, it stuck so badly. Got it free eventually and although it looks a bit battered I can't wait to taste it!

    ReplyDelete
    Replies
    1. Hey Frances! So glad you made this, only reason for using cast iron is because it holds heat really well and so the loaf will cook through it the time stated.
      Did it cook and taste good? Please let me know!

      Delete

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Jan