I saw this – with apple and cheese – on a Hugh Fearnley-Eatsisall programme a couple of weeks ago, and was so intrigued that I bought a couple of bottles of Guinness to try it. The second was destined for a beef stew, but more on that story later.
We eat a lot of soda bread – it’s quick and easy, and my Irish blood just loves it. Having eaten a mega fry-up for brunch yesterday, we didn’t want much for supper, so I thought I’d give it a go.
We decided that we certainly didn’t want the apple in it, and as we’d had cheese scones (with pigs in blankets) for Saturday supper, we didn’t want another cheese bread. So I winged it a bit thus.
200g strong white flour
250g wholemeal flour
1 tsp salt
2 tsp baking powder
250ml yogurt and milk (about 4 parts to 1)
250ml Guinness (Pete obligingly drank the rest of the bottle)
About 1 tbsp sunflower oil
Put the dry ingredients into a bowl, make a well in the centre. Mix together yogurt/milk/Guinness/oil, pour into the well. Use your hands to mix together, turn out on to a floured surface, and knead as little as possible, until you can form a ball.
Put it on a baking sheet, bake at gas 8 for 35 minutes (which was just a couple of minutes too long in my oven).
I always, out of habit, leave my soda bread to rise, and this one had about an hour.
Readers, it was sublime. We had it with cheese and apple for supper (brie for me, strong cheddar for Pete), and it made gorgeous toast for lunch today. I’ll be doing that again.
The original recipe is here, should you wish to try the cheese and apple version.