Give moist soda bread added taste and texture with fresh rosemary and crisp potato.
Ingredients
- 600g (4 cups) plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 600ml ctn buttermilk
- 1 Baby Cream Delight potato (see note), halved, thinly sliced
- 1 sprig fresh rosemary, leaves picked
Method
- Step 1Preheat oven to 190°C. Line a baking tray with baking paper. Sift the flour, bicarbonate of soda and salt into a bowl. Make a well in the centre.
- Step 2Add the buttermilk and stir until the dough starts to come together. Turn onto a floured surface. Knead for 1-2 minutes or until almost smooth. Shape dough into a 35cm log. Place on the prepared tray.
- Step 3Use a small sharp knife to cut slashes diagonally at 3cm intervals in the top of the loaf. Insert the potato slices, overlapping slightly, and the rosemary into the slashes.
- Step 4Bake for 35-45 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.
- Vegetarian
Nutrition
1025 kj
Energy
2g
Fat Total
1g
Saturated Fat
2.5g
Fibre
9g
Protein
48g
Carbs (total)
All nutrition values are per serve
Notes
If unavailable, use Kestrel, Nicola or small Cream Delight potatoes.
Slashing the dough: When slashing the top of the loaf, cut about 1cm into the dough. This helps the bread rise and also makes it easy to insert the potato and rosemary.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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