On the Coals Soda Bread I Bertha Ovens | Recipe by sousvidetools.com
On the Coals Soda Bread I Bertha Ovens
- COOK TIME: 30 mins
- PREP TIME: 15 mins
- DIFFICULTY: Easy
- SERVES: 4
170g Self raising brown flour
170g Plain flour
½ tsp Salt
1 tsp Bicarbonate of soda
300ml Butter milk or thick double cream
This fantastic bread takes our Chef Bruno right back to his childhood days, visiting his Grandma in Ireland for the school holidays. This would be a daily staple served with lashings of salted butter and not a burnt or soggy bottom in sight. Happy days!
Mix all the dry ingredients together in a bowl and make a well in the center, then add the butter milk, mix to make a firm dough.
Turn out on to a floured bench and knead the dough till smooth and soft.
Form a round and flattened dough (this helps getting an even bake) and place onto a lightly floured pan /tray.
Give the dough a light dusting of flour and cut a cross on the top.
Make sure your Bertha Oven is at the temperature of 180ºC to 200ºC before cooking.
Place the bread in to the Bertha Oven and cook for 25 to 30 minutes (do check it after 15 minutes) until cooked and golden all over.
Allow to cool and cut into it with a bread knife and serve with lashings of salted butter.