a simple bread that is perfect for cold days when all you need is comfort
The year 2020 will be remembered in a number of ways, one of those is the year of baking. I have to say that this year I did manage to nail my sourdough and felt suitably smug about the whole thing. Sometime we all need a hit of bread that does not require as much attention as sourdough, this recipe fits that bill.
As I have both hEDS and rheumatoid arthritis I like to keep my kneading to a minimum and this is fast, no knead and has courgettes and cheese in it. The courgette and cheese keep the bread from becoming too dry and well do I need to spell out why cheese is awesome, no I didn’t think so.
Soda bread freezes well so why not make 2 loaves and keep one for later
I have been writing this blog for a decade now. I have written books and written for magazines and newspapers. I have always been a writer, even before I was paid to do so. Often I feel like the words inside me will consume me from within if I do not let them out. Recently I have been allowing myself to write without finding the commercial benefit for the words. In a way my instagram feed serves this purpose also, lots of little brain dumps in my squares. In one of my many notebooks I have been writing about my thoughts on life, well I suppose happiness and fulfilment really. I certainly feel I am at a good age for ALL of the reflective thoughts and I have enough experience to know what really matters to me.
I have always been a home body, even when I travelled and lived overseas I feel the need to nest. My memories are always bookmarked with food and quiet moments; that time we ate, or the day we drank this, remember when we watched this movie under a blanket and ate cheese. Now I have recognised this about myself I am filled with a giddy excitement when I make food and wonder what memory it will bookmark.
Will this be the soup that acts as a bookmark to the day Humphrey sang at the table and made us all cry. Will this be the mulled wine that Joe brings to me as I try to get through another Christmas missing the babies I didn’t get to make gifts for and hold close as they grew.
You Will Need
- 400g self raising flour
- 100g oats
- 1tsp bicarbonate of soda
- 20g butter
- 1 large courgette, grated
- 75g strong cheddar
- thyme (this is not exact I used about 2tsp but just go for it)
- 250ml whey or natural yogurt
- milk to brush the top
- Coarsely grate the courgette, salt it and leave it in a sieve to ‘sweat’. This takes a couple of hours, you could spend this time reading Archie and The Rug or watching my wonderful IGTV videos.
- Pre-heat the oven to 200C/180C for fan ovens.
- Place the flour, oats bicarb and butter in a bowl. Rub the butter into the flour.
- Squeeze out the courgette and add to the flour mixture along with the cheese, salt to taste (remember the courgettes were salted so don’t go crazy), thyme, whey/yogurt.
- Bring the dough together with a wooden spoon but do not over work it as that will make it dense.
- Put the dough onto a lightly floured baking tray and form it into a dome. Make a deep cross in your bread. You cannot skip this as soda bread cooks quickly and you need this to make sure that the centre of the loaf also cooks.
- Lightly brush the top with mils and add a little more cheese to the top if you like, but that is optional, if cheese could ever be described as optional.
- Bake for around 40mins or until golden brown on top.
Unlike other breads you can enjoy soda bread fresh from the oven without it collapsing