Soda Bread for Swapping

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I’m baking a soda loaf – Parsnip, Grana Padana, & Rosemary bread. It’s one of my favourite bread to bake, it’s so easy and tastes great! I’m going to have to try hard not to eat this loaf though.

This evening I am going to the Spring produce swap organised by Apples For Eggs, York @apples4eggsyork on Twitter.
I’d better get to it and bake!

UPDATE
That went down well! I’m sorry that I only baked one loaf today, I think I may take more to the next swap. For those that enjoyed the taster but didn’t make away with the loaf, here’s the recipe so you can have a go yourself.
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RECIPE
Parsnip, Rosemary & Grana Padana Soda Bread
This recipe is adapted from Hugh Fearnley-Whittingstall’s Parsnip and Thyme Bread recipe, which appears in River Cottage Everyday.

INGREDIENTS
175g self-raising flour (or plain + 2tsps baking powder)
175g grated parsnip (1 large)
50g grated Grana Padana, or other hard cheese
1 medium white onion, sliced
A couple sprigs of fresh Rosemary
1 medium (free range) egg, lightly beaten
3tbsps whole milk
Large pinch of salt
Larger pinch ground black pepper

METHOD
1. Slice onion, fry lightly in oil until soft, about 10 minutes.
2. Pre-heat oven to 150℃/Gas Mark 3.
Whilst onion is cooking, weigh out & combine the ‘dry’ ingredients in a decent sized bowl: flour, salt, rosemary (without woody stalks), cheese, parsnip, black pepper.
3. Add the onion when it’s ready, followed by the beaten egg and 2tbsps milk.
4. Mix with a wooden spoon. It may take a little while for it all to stick but pursevere. If it seems too dry after trying for a little while, add a splash more milk.
5. Oil a baking tray, heat it for a minute, then turn out your sticky dough onto it. Form into a round. Keep in mind that it won’t rise hardly at all, so don’t make it overly flat.
6. Cook for 40 minutes. You want it to brown slowly & cook evenly, hence the lower temperature. Depending on your oven you may need to increase the heat towards the end of cooking to brown off your loaf.
7. Cool on a wire rack, then slice and enjoy! Great on its own, with butter, or with a simple soup.

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