Mediterranean Take on Soda Bread

I have always been a great lover of all things Irish especially Irish produce and traditional Irish food. For this reason soda bread or as its referred to in Irish "Arán Sóide" is one of my all time favourite Irish foods. Although the Irish did not originally invent soda bread it is a product that has traditionally been associated with Ireland and is commonly referred to as 'Irish Soda Bread'.  

For years I have watched my mother bake many different types of soda bread ranging from both cake to farl  so it may come as no surprise to hear that soda bread was one of the first homemade products I learned to bake. Growing up my mother was quite old fashioned and this was evident in the home baked goods she produced. While baking soda bread she followed traditional recipes passed down to her from my grandmother, keeping the bread as simple as possible with minimal ingredients. Although I believe soda bread is at its best with basic ingredients I also feel that it is one of those foods that can be greatly enhanced  by adding extra ingredients.

Now I have decided to do a Mediterranean take on soda bread including the use of  ingredients such as tomato and basil. Enjoy!

Ingredients

450g plain flour
1 tsp baking powder
1 tsp salt
375ml buttermilk
100 g sun dried tomato
2 tbsp fresh basil leaves (chopped finely)

Method

1. Preheat the oven to 220 C.
2. Prepare a baking tray by dusting lightly with flour.
3. Sieve the flour, baking powder and salt together in a large bowl.
4. Add the sun dried tomatoes and basil, proceed to make a well in the center.
5. Add the buttermilk and using your hands bring the dough together. The dough should be soft and not too wet or sticky.
6. Remove any excess dough from your hands by washing making sure to dry them thoroughly.
7. Place the dough on a floured surface and shape into a round patting gently as you turn.
8. Transfer the loaf to the prepared baking tray.
9. Using either a knife or your hands make a cross shape in the loaf.
10. Bake the bread for 20 minutes at 220 C and then reduce the heat to 200 C and bake for a further 20 minutes.
11. The bread should sound hollow when tapped once cooked. Allow to cool on a wire tray.

Best Wishes,

Sarah xx