Pane e lievitati

Twelve Loaves: Soda bread

Keep it simple!
First day of 2014 already ready to make bread. Twelve Loaves is a never ending adventure.
Each month a new theme. To start a  new year with the right gear the decision of Twelve Loaves supporter has been to point on the simplicity.

KISS…keep it simple stupid.
Maybe is the most successfull lesson I learnt during my English apprenticeship (another of my never ending adventures 🙂 ).

Simple…what does it mean simple? For sure not plain.
Not plain isn’t my first 2014 bread.
I looked at it quite suspicious. I didn’t believe that a so quick bread could satisfied my tastes. First I discovered in on 101cookbooks, than Nigella on her tv show proposed it. So I had to conclude that soda bread exists.

As soon as I read the mission of “Keep it simple” I surrendered. It has arrived the time to try it.
Luckely my sister gave me a very precious book as English Bread and Yeast Cookery by Elizabeth David. Thanks Fiorella.
Following the Elizabeth example I made by first and wonderful soda bread.
I can’t even now believe on how easy, quick, and good could be a soda bread.

For the Italian version click here.

Soda bread

soda bread pagnotta rdb

Ingredients for a small loave:
250 grams farro and enkir flour (Pan di Sempre by Mulino Marino)
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
160 gr kefir (or yoghurt or buttermilk)
2 tablespoon hot water
Preheat the oven at 220°C.

It’s so simple that you have just to mix together flour, bicardonate of soda and salt.Then add kefir.
Finally add water if the dough result dry.

Give the dough the shape of a loave that looks like a flat scone (almost 2 fingers high).
Put the loave on the baking tray.
Make a deep cross cut so that the loave when baked will divide into four parts.
Cover the loave with a bigger cake tin. It helps your bread to rise a little more and to remain moist and not form too hard and dry crust.

Bake at 220°C for 30 minutes.
Then remove the cake tin and bake for other 10-15 minutes.

Done! Simple enough?

Soda bread is at its best for 3-4 days. Elizabeth David’s tecnique helps to give it a long life.
Excellent for a tea party, a breakfast or little moments of relax and even with a soup.

soda bread fetta rdb

 While other Twelve Loave proposal on the theme “Simple” are:

To summarize what it’s going on:

#TwelveLoaves-Keep it Simple!
We enjoyed a delicious month of December with our Holiday Breads. January #TwelveLoaves is here and we are going to Keep it Simple!
Choose a recipe that is not overly complicated, whether in technique or ingredients. Share your January Simple Bread (yeast or quick bread). Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this January 1, 2014, and posted on your blog by January 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

This bread will appears also on Yeastspotting.


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