We are starting a new tradition here at Cafe Primrose, and it feels good to be breaking new ground. What feels even better is to be doing our share to help the homemade/handmade movement by shining a monthly spotlight on someone awesome.
This month, we are making some Thyme Soda Bread with Poppy Seed Crust, with my friend Louise from, Creating and Baking Blog Spot, she maintains her own lovely blog at, http://creatingandbaking.blogspot.co.uk. I encourage all my lovely readers to go check it out if they haven’t already, all kinds of great stuff brought to them from Manchester across the pond. Where is the down side of that?! In addition to her blog, Louise keeps a facebook page, https://www.facebook.com/CardsCakesandBakes. Now that you all have checked out Louise’s blog and have liked her Facebook page, lets all check out this incredible bread recipe that she has been kind enough to share with us.
Louis begins by telling us why Soda bread is such a great bread to make,
I love making Soda bread because when it comes to baking, either savoury or sweet, I can be a little bit impatient.
Soda bread is just fantastic because you can make it and bake it in less than an hour. This means if you want to take it on a picnic, have it for a dinner party or even breakfast it really takes no time at all to have fresh bread. However, it does freeze very well, too.
Next, she tells us how she tweaked an older recipe, there is nothing like making a recipe your own. And check it out!!! “Flavour,” she spells like a Brit! I love it!
This is based on a recipe from Delia Smith and I tweaked it to give the bread some added texture and flavour. It also won 2nd place at a local flower and produce show and here is the recipe.
Pre-heat the oven to 220°, 425° or Gas Mark 7. Mix the flour, salt, bicarbonate of soda and thyme leaves thoroughly in a bowl. You need just enough thyme leaves to see them run through the whole of the flour mix. Then, in a jug, mix together well the cream of tartar and the milk then stir into the flour mix, gently kneading into a dough.
**Do not over work the dough as this can make the texture too dense**
Work the dough into one large ball, or two small ones, until the top is smooth.
Place the dough on a floured baking sheet, mark a cross in the top with a not too sharp knife about half the way through – this is what creates the traditional look of Soda bread. Sprinkle with the poppy seeds including in the grooves of the cross.
Place in the top half of the oven for 25 minutes then take out, cover with foil and bake for a further five minutes so as not to burn the top.
Cool on a wire rack for 15 minutes before eating and when making a plain version of the recipe I particularly enjoy eating it with lashings of butter and my homemade lemon curd!
Here at Cafe Primrose, we can not wait to try this bread later in the week. We have a very good feeling about it and we think it is going to be amazing and we thank Louise, for taking the time to share it. Yummm….