Soda Bread - What do you eat with it?

[Raggydoll]

I bought a pack of rankins soda farls last night because they looked really nice... but I've not eaten it before. How and when is it usually eaten and what is nice with it??

Thanks

I toast them for breakfast and eat with butter and marmalade (but to be fair that is what I do with any baked goods)

they are also very good for mopping up the juice from a fry-up

or with soup

Lovely with smoked salmon and butter

You are making me really hungry now

Leek and potato soup. Yum.

Best when fresh too. They go off quickly.

It is a piece of piss to make yourself btw, as it doesn't have any yeast in, so none of that proving malarkey.

I toast them and put a poached egg on - yum!

i have eggs and smoked salmon. if they go off quick i might have to have one for lunch. I might take the other one to work tomorrow in my packed lunch.., are they nice not toasted?

yeah, i notice no yeast... might have to look up a recipe.

Bacon and butter

toasted with proper butter to dribble down your chin. yuuuum!

www.bbc.co.uk/food/recipes/database/sodabread_82421.shtml

i notice they are not diet food !!

thanks hobbgoblin

www.bbc.co.uk/food/recipes/database/sodabread_82421.shtml

I always spread with real butter and then honey. Fantastic!

link is not working

Soda bread is great served with salty butter and sweet fruity jam or with cheese or crisp fried bacon, and is best eaten warm on the day you make it.

Ingredients
olive oil or lard, for greasing
250g/9oz plain flour
1 level tsp salt
1 level tsp bicarbonate of soda
2 tsp soft brown sugar
225ml/8fl oz buttermilk or live yoghurt

Method

1. Heat the oven to 230C/445F/Gas 8. Grease a baking sheet with a little oil or lard.
2. Sift the flour, salt and soda into the mixing bowl and add the sugar.
3. Stir in the buttermilk or yoghurt, at first with a wooden spoon, then bringing it all together in a doughy mass with your hands. It should feel soft and firm, not sticky. Add a little more flour if the mixture is too wet.
4. Knead the dough lightly in the bowl for about half a minute, until smooth, then shape it into a ball, as deep as you can make it. Place it on the greased baking sheet. Slash a deep cross in the top of the loaf with a sharp knife. This will allow the bread to open out as the soda starts to work and expand the dough.
5. Bake in the oven for about 12 minutes, then turn the oven down to 200C/400F/Gas 6 and cook for another 15-20 minutes, until the base of the bread sounds hollow when you tap it.
6. Allow the bread to cool for 15 minutes, then cut it into thick slices and serve.

Show me more buttermilk recipes
Show me more Hugh Fearnley-Whittingstall and Fizz Carr recipes

link is not working

Soda bread is great served with salty butter and sweet fruity jam or with cheese or crisp fried bacon, and is best eaten warm on the day you make it.

Ingredients
olive oil or lard, for greasing
250g/9oz plain flour
1 level tsp salt
1 level tsp bicarbonate of soda
2 tsp soft brown sugar
225ml/8fl oz buttermilk or live yoghurt

Method

1. Heat the oven to 230C/445F/Gas 8. Grease a baking sheet with a little oil or lard.
2. Sift the flour, salt and soda into the mixing bowl and add the sugar.
3. Stir in the buttermilk or yoghurt, at first with a wooden spoon, then bringing it all together in a doughy mass with your hands. It should feel soft and firm, not sticky. Add a little more flour if the mixture is too wet.
4. Knead the dough lightly in the bowl for about half a minute, until smooth, then shape it into a ball, as deep as you can make it. Place it on the greased baking sheet. Slash a deep cross in the top of the loaf with a sharp knife. This will allow the bread to open out as the soda starts to work and expand the dough.
5. Bake in the oven for about 12 minutes, then turn the oven down to 200C/400F/Gas 6 and cook for another 15-20 minutes, until the base of the bread sounds hollow when you tap it.
6. Allow the bread to cool for 15 minutes, then cut it into thick slices and serve.

Show me more buttermilk recipes
Show me more Hugh Fearnley-Whittingstall and Fizz Carr recipes