This has become my go-to bread recipe if I need to whip something up for lunch or to go with soup for dinner. I've tried a few variations - roast garlic and parmesan; sundried tomato and parmesan, cheddar cheese and dried thyme. All of them tasted awesome - but if you do add anything to it, be your own judge as far as quantity - I admit I just freestyled it a bit!
Anyhoo, this again is for little cuz Caleb - this will go so well with your soup on cooking night!
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| This is the cheddar cheese and thyme version |
- 500gm plain white flour, plus extra for dusting
- 1 tsp baking soda
- 1 tsp salt
- 400ml buttermilk (rather than buy it you can make this by putting 2 tablespoons of lemon juice in a measuring jug then top up to 500ml with full fat milk. Leave for approx. 5 ml and this is ready to use)
Preheat oven to 200 deg and line a baking tray with baking paper or silicone mat.
Put all the dry ingredients into a large bowl and mix well (if you are adding extra ingredients, do this now). Stir in the buttermilk to form a sticky dough. Tip the dough onto a lightly floured surface and shape it quickly into a ball. Flatten the ball a little with your hand.
Put the dough on the baking tray. Mark it into quarters, cutting deeply through the bread almost but not quite through to the base. Dust with flour.
Bake for 30 minutes or until the loaf is cooked through - it should be golden brown and sound hollow when tapped on the base. Leave it to cool on a wire rack.
Best eaten within a day of baking and freezes well.
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