Rosemary & Lemon Soda Bread

Try our deliciously fragrant soda bread recipe which doesn’t need buttermilk, instead we’ve added lemon juice to milk which makes a good substitute. You can use whatever herbs you have, fresh or dried.

Ingredients:

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.

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