I love bread; making it, eating it and teaching people how to make it at my classes. I want to pass this passion on. Making bread doesn’t have to be time consuming. These two recipes take no rising or heavy kneading. It can’t get any easier! I find it frightening that supermarket bread contains 14+ ingredients when homemade contains only 4 (flour, yeast, salt and sugar). Over the next couple of weeks, I will let you know the secrets of bread-making and how easy it is – honestly!
Feta cheese, onion and potato bread
- 110g/4oz Feta cheese
- Quarter of a red onion, finely chopped
- 1 medium baked or red potato weighing approx 6oz (175g)
- 1 tsp chopped rosemary – optional
- 175g/6oz self-raising flour
- 1 tsp salt
- Generous pinch of cayenne
- 1 large egg
- 2 tbsp milk
- 1 heaped tsp grain mustard
- Pre heat oven to gas mark 5 / 375F / 190 C.
- Sieve the flour, salt and cayenne into a big roomy bowl, holding the sieve up high to give the flour a good airing.
- Peel the potato and grate into flour using the coarse side of the grater. Then add the onion, rosemary if using and two-thirds of the cheese. Blend thoroughly.
- Beat the egg, milk and mustard together. Pour into bowl, just bringing it all together to a loose, rough dough using a fork.
- Transfer to a greased and lightly floured baking sheet and gently pat into a rough round. Lightly press the remainder of the cheese over the surface.
- Bake on middle shelf for 45-50 mins or until golden brown.
I also make this bread with cheddar, tomato – anything you like really. Parsnip works well instead of potato too. Experiment!
Irish soda bread
- 170g/6oz self-raising wholemeal flour
- 170g/6oz plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 290ml/½ pint buttermilk
- Preheat the oven to 400F / 200C / gas mark 6.
- Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
- Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough (depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
- Turn onto a lightly floured surface and knead briefly.
- Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
- Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
Come back next week for more bread-based treats! In the meantime, why not follow Kirsty Cookitup on Twitter?