Rosemary & Lemon Soda Bread
We’ve got a deliciously fragrant soda bread recipe to share with you this month, perfect for summer picnics and dining al fresco.
- 1 lemon
- 290 mls whole milk
- 380g plain flour, plus extra for dusting
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp dried oregano
- 1 stalk of fresh rosemary, leaves removed & finely chopped
Follow these steps
- Pre-heat the oven to 220degC / 2oodegC fan. Lightly dust a baking tray with flour
- Finely grate the zest from the lemon and leave to one side. Pour 2 tbsp of juice from the lemon into the milk, stir and let it sit for 15 minutes until thickened.
- Place the flour into a bowl and add the salt, bicarbonate of soda, oregano, chopped rosemary and lemon zest. Stir together then make a well in the mix. Pour in all the soured milk and stir to form a soft dough. If the dough feels sticky add a little extra flour.
- Turn the dough out onto a floured surface, knead briefly into a round and place on the floured baking sheet. Using a sharp knife cut a large cross into the top of the loaf and sprinkle over a little extra flour.
- Bake the loaf in the middle of the pre-heated oven for around 30 minutes until golden brown. Test to see if it's done by tapping on the bottom of the loaf, it should sound hollow.
- Remove from the oven and place on a wire rack to cool completely. Once cooled, serve in slices with lots of butter. Great with cold meats, cheeses or dipped into soup.
- Soda bread is best eaten the day it is made.