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Traditional Soda Bread With Sundried Tomato & Parmesan September 14, 2010

Filed under: Bread — delishuss @ 9:37 pm
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Hello, I got this recipe from a leaflet (Celebrate Irish Food) in my work canteen. The original recipe used cheddar but I didn’t have any in stock so I used parmesan instead and it appears to have been very successful. This makes two loafs and it tends to go off quite quickly, so it’s best to freeze one if you won’t get a chance to eat it within a couple of days. I had a few slices of this with Low Low triangles and some of the sunblushed tomatoes I had left over. Yum yum!


750ml Buttermilk

1kg Plain Flour

40g Grated Cheddar or Parmesan Cheese

20g Bicarbonate of Soda

50g Italian Roasted (Sunkissed) Tomatoes

3g Cooking Salt


1. Preheat the oven to 170 degrees celsius (Gas mark 4)

1. Sieve all the dry ingredients into a clean large mixing bowl and stir in the sunkissed tomatoes and cheese.

2. Add the buttermilk and mix well. Form into one ball of dough. The mixture should be quite dry. Add a little more buttermilk if the dough doesn’t come together.

3. Knead well. Divide the dough into two and roll into sausage shapes.

4. Place onto a clean parchment paper covered tray and place into the oven. Cook for 35-40 minutes. (If you have a gas oven it may take a bit longer)

This goes well as an accompaniment for the Italian Style Tomato Soup.


Banana Bread August 11, 2010

Filed under: Bread — delishuss @ 8:22 pm
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225g/8oz plain flour

1 teaspoon salt

1 heaped teaspoon baking powder

1 teaspoon ground cinnamon

110g/4 0z caster sugar

1 egg, beaten

75ml/3fl oz sunflower oil

A few drops of vanilla essence

65g/2 ½ oz pecan nuts, chopped

4 medium-sized ripe bananas, mashed

Makes 1 loaf


  1. Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar.
  2. Mix in the egg, sunflower oil and vanilla essence but do not beat.
  3. Fold in the pecans and mashed bananas, using a fork. Again do not beat.
  4. Spoon into a lined 900g/2lb loaf tin and bake in an oven preheated to 180 C/350F/gas mark 4 for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger.
  5. Leave in the tin for 10 minutes, and then turn out onto a wire rack to cool.

Avoca Brown Bread

Filed under: Bread — delishuss @ 8:20 pm
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200g white flour

300g coarse brown flour

3 tblsp of bran

2 tblsp of wheatgerm

2 heaped tsps of baking powder

1 level tsps salt

1 dessertspoon of treacle

600-900ml of milk

Makes 1 loaf


  1. Mix all dry ingredients in a large bowl.
  2. Add the treacle and stir in the milk gradually to give a moist but not sloppy mixture. (I used only 600ml/pint of milk for this)
  3. Place in a well-greased loaf tin and bake in a preheated oven at 200 degrees Celsius for 20 minutes or until risen. Reduce the heat 170 degrees Celsius and bake for a further hour.
  4. Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom it is cooked; if not return to the over for a further 10-15 minutes. There is no need to put the bread back in the tin, just place it on the shelf.


Note: the cooking time for this is quite long because of the wetness of the mixture. It might be a good idea to set a timer.

 Also I found it quite difficult to get wheatgerm and bran but eventually found it in the health food store.