Thyme Soda Bread

Photo © Rob Jones

Cooking has a lot in common with broadcasting!

I know that Anne-Marie agrees with me on this. It’s all about ‘back-timing.’ It’s a skill that works generally for entertaining.

Essentially - it’s what you have to do, when, in order to hit a certain point in time.

Mostly it was to be in time for news bulletins, but I did have one scary job where there were four so called ‘hard-posts’ in one half hour. One of which was to allow BBC Radio 4 to burst onto the airways. So … no pressure.

I was musing over a Snail problem - see later post - and realised that the dish needed a delicious bread to eat it with - however, the cupboard was bare breadwise.

Thus … Soda Bread time.

But this isn’t just Soda Bread. This is very special Thyme and Honey infused soda bread which came out of the oven in a perilously tasty state.

You need…

500g Granary Bread Flour
2 Teaspoons of salt
1 Teaspoon of Bicarbonate of Soda
2 Large tablespoons of Dried Thyme

Mix together thoroughly

In a glass jug…

200ml of Whole Milk
200ml of Buttermilk
2 Tablespoons of pourable Honey

Pop in the microwave for a couple of minutes. Mix well.

Dribble the wet mixture into the dry until you get a dough … you may have to mix in some more flour if it gets too wet.

Preheat an oven…. grease a baking tray… plonk the dough ball onto the tray and flatten slightly. Cut the surface of the dough into quarters.

Cook for 40 minutes at least. If it looks like it’s going to burn, cover with some silver foil.

Test it by inserting a knife to check it’s done… if it comes out covered in bread mix, leave it a little longer.

Bread is always best eaten straight out of the oven.

And as an accompaniment to something slushy, such as Mushrooms Bourguignon.

RJ

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