Bacon Soda Bread – Cooking in Cookley

Our Mam used to make this bread for us and it would all be eaten before it got a chance to cool. I used to love it with cream cheese on top. Absolutely gorgeous! I’m not eating meat anymore so Elaine was flying the flag for this one!

Step 2: Sift 450g of plain flour, 1 tspn. of caster sugar, 1 tspn. of bicarbonate of soda and 1 tspn. of salt into a large bowl

Step 3: Add the bacon to the measuring jug and pour in the buttermilk up to the 400ml mark

Step 4: Gradually add wet ingredients to the mixing bowl and mix with hands or use a wooden spoon if you don’t like the texture (like me!).

Step 5: Mix until all the flour has soaked up the buttermilk but it’s not too wet. Flour the surface and drop out onto it from bowl.

**Step 6: Roll into a round shape, about 2 inches in depth.**

Step 7: With a knife, punch a hole in each segment to let air out.

Step 8: Put into the oven on a greased/lined baking tray to avoid sticking for 10 mins at 230 degrees (fan), and then reduce to 200 degrees for 25 mins.

Step 9: Leave to cool for as long as will power will allow

Ingredients:

100g of unsmoked bacon/rashers

450g plain flour

1 tsp caster sugar

1 tsp bicarbonate of soda

1 tsp salt

400ml of buttermilk

Method:

Preheat oven to 230°C (Gas 8) Fan
Sift the flour, caster sugar, bicarbonate of soda and salt into a large bowl and make a well in the centre.
Cut bacon into small pieces and fry in a hot pan until crispy. Pour into a measuring jug including any fat from the pan. Pour in the buttermilk and bring up to the 400ml mark.
Pour in most of the milk to the well in mixing bowl. Using one hand with fingers open and stiff mix in a full circle drawing in the flour from the sides of the bowl, adding the remaining milk in parts until you have a dough which is softish but not too wet and sticky. You can use more milk if necessary.
The trick is not to over-mix the dough. Mix it as quickly and gently as possible keeping it really light and airy. When it all comes together into a ball turn it out onto a well floured surface. Wash and dry your hands
Gently roll the ball around with floury hands and tidy up. Pat gently into a round 5cm/2inch in height circle.
Place on a lightly floured baking paper sheet on an oven tray. With a sharp knife cut a deep cross in it letting the cuts go over the sides of the bread. Prick the four quadrants with a knife (to let the fairies out!)
Put into the preheated over for 10 mins. Then lower to 200°C for a further 25mins or until cooked. You will know when it is cooked as it will sound hollow when you tap the base. Enjoy!

Ingredients:

Method:

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