A three day weekend, combined with lockdown and my university mid-semester break has been wonderful to take some time to focus on other pursuits.
To accompany our homemade chicken soup for lunch today, I thought I'd try making some soda bread. The good thing about soda bread is that it's very quick to make - no long hours waiting for it to rise, because it doesn't have yeast in it.
This one was done within an hour. It looks good and smells great, but still a little dense to my liking, so further experimentation must be done to perfect it.
Tips:
• Because you don't use yeast it's important that the lemon juice reacts with the milk. So leave it long enough to curdle.
• You only need to knead it a few times. It doesn't need a bashing.
• It's important to flatten the bread before baking, and it's important to cut the cross deep, as this lets in the heat to cook the middle as soda bread is a quick cooking, quick rising bread.
China teacup: Spode "Spode's Aster"
Butter plate: Ascot (found in a charity store)
Vase: Cabbages and Kings, Tauranga
China dogs salt and pepper: Kmart, New Zealand
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