loaf : soda bread

I have just started making bread. The idea of making my own bread has developed since Mima was born and a desire to make as much as possible of what she eats, so I know the ingredient and where they came from. I tried using a bread maker with decidedly average results, the loaf didn't rise much, looked horrible and tasted very yeasty. So I thought I would try soda bread. I had a recipe from the River Cottage Baby and Toddler Cookbook so tried that first. We were very happy with the result, it tasted lovely and looked fantastic. Soda bread is so quick and easy to make that it is now part of my weekly routine, I make two small loaves.
I will update you on any better recipes I find in the future, actually if you know any please email them to me! Also if I give it all up and start buying bread at the supermarket!
The recipe in the River Cottage Baby and Toddler Cookbook is for double this amount. I like to make this smaller size.

INGREDIENTS
125g plain white flour
125g wholemeal OR spelt flour
1/2 tsp bicarbonate soda
pinch of salt
150ml plain, full fat yogurt
100ml whole milk

METHOD
Pre heat oven to 200C.
1. Put flour, bicarbonate soda and salt in a bowl and whisk to thoroughly combine.
2. Stir yogurt and milk together, then add to dry ingredients and mix well. This will make a sticky dough, which results in a lovely moist loaf that keeps well.
3. Scrap on to a baking tray lined with baking paper, forming a large mound, I like to leave the surface nice and textured.
4. Bake for 30 minutes, until well risen and golden brown. Leave to cool.
I slice and freeze what we don't eat that day.

loaf : sticky gingerbread

I love a good gingerbread loaf, infact I have a big weakness for any ginger spiced baking, but gingerbread goes particulary well with a nice strong black coffee on a weekend morning. I've tried quite a few different recipes and this one is by far my favourite, good old Nigella.

Ingredients

150g butter

200g golden syrup

200g black treacle or molasses
125g dark muscovado sugar

2 teaspoons finely grated ginger

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon baking soda, dissolved in 2 x 15ml tablespoons warm water

250ml full-fat milk

2 eggs, beaten to mix

300g plain flour

Method
1.  Preheat the oven to 170°C and line a loaf tin with baking paper. Makes either one large loaf (30cm x 20cm) or  two small loaves (9cm x 22cm).

2. In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
3. Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
4. Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.
5. Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
6. Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting.

I made two loaves, and wrapped one in baking paper and tin foil to gift to a friend who is due to have her third baby in the next week or so. It can frozen for up to 3 months. Thaw at room temperature for 3–4 hours.