Three Simple Bread Recipes for Lock Down

SODA BREAD TO SWEAR BY:

 

I first learnt to make soda bread in Ireland at cooking school and it has been a staple of mine ever since. It is really quick and easy so perfect for times when you have run out of bread and need a quick fix. It literally takes 2-3minutes to make and 20-30 minutes to cook. Bread really cannot get any simpler…trust me!

 

White Soda bread

Ingredients

450g Plain white flour

1 tsp Bicarbonate of soda |

1 tsp salt

400ml Butter milk

Fun additions if you have them:

  • seeds, any type, pumpkin, sunflower, caraway,
  • herbs, rosemary works really well
  • chocolate chunks, the kiddies love this!
  • if you are missing the Mediterranean then olives, sundried tomato work well too!

Method:

Mix all dry ingredients in a bowl and make a well in the centre and pour in the buttermilk

Using your hand, make circular movements until the mixture has all come together, the dough should be soft ish. Turn onto a well floured work surface

Gently shape the dough, pat into a 4cm round

Cut a cross on the top and prick the four corners

Bake in the oven at 250 for 15 mins and then a further 30 mins at 200

When cooked, if you tap the bottom of the loaf it should sound hollow

Cool, enjoy with lots of butter and jam

 

FROM THE HOMECOOK:

 

Right – so for this recipe I am handing over to my boyfriend George who, whipped up some flatbreads for our curry last night and we have just had the rest for lunch today. Even he will admit that it is so simple we can’t not share it. You need this recipe in your lockdown life, trust me!

 

George’s Flatbread Recipe:

Ingredients:

(for10-12 flatbreads)

350g self-raising flour

350g yogurt

½ teaspoon of baking powder

Pinch of salt

 

Method:

Mix together and shape into a ball

On a floured surface cut the dough in half, and leave half aside

Cut into 6 and roll into small balls

Gently press each ball into a flatbread shape

Dry fry on a medium heat in a dry frying pan until brown and crispy on each side

 

Serve with:

A garlic butter and some fresh pasta

With a homemade curry or stew

Or just with whole load of butter and salt

 

 

FROM THE PROFESSIONAL CHEF:

 

Richard, Social Pantry’s Executive Chef, lived in Italy for a year and has perfected Focaccia. His simple recipe is very moreish. At SP we serve this with delicious herb butters and it is a definite winner!  This recipe is more technical than the flatbreads but definitely worth trying.

 

Rich’s Focaccia Recipe:

Ingredients:

Makes 2 x 8 inch cake size breads.

1 kg 00 Flour

30g Fresh yeast

5g Sugar

20g Fine sea salt

550ml tepid water (ideally 36c)

100g olive oil

80g semolina flour

 

Maldon sea salt and extra oil for the top. Rosemary, chopped or sprigs

 

Method:

Crumble the yeast into a plastic container or jug, pour in the water and add the sugar, wait until the yeast has activated

Combine the flour, salt, semolina in a mixer with a dough hook attachment. Pour in the water and yeast mix, add the oil whilst on a low speed, mix to form a dough (it will appear to be quite wet)

Cover the bowl with a damp tea towel and leave in a warm place until double in size

Remove from bowl onto a floured surface, kneed the dough for 5-10 mins, split the dough in half and place into round cake tins or flat trays, push the dough out with your finger tips to roughly the shape you like. Cover and prove again until double it’s size.

Push down with your finger tips to create the characteristic dimples of the focaccia, stud with the rosemary sprigs or sprinkle with chopped rosemary.

Place in a pre heated oven at 220c

Bake until golden brown.

Once removed from the oven drizzle the bread with oil then sprinkle with Maldon sea salt, leave to cool.

 

SOURDOUGH

 

If you are wanting to get your Starter on then this simple starter recipe will get you off to a good start.

 

Social Pantry Sourdough Starter:

100g strong white bread flour

100g organic dark rye

½ x 7g sachet yeast

250ml cold water

 

To make the starter, put all the dry ingredients in and add the water.

Mix together and leave in a Kilnar Jar to prove for at least 24hours.

 

 

 

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