Soda Bread in the Slow Cooker

Soda Bread

In all honesty, this was one of those recipes that I bookmarked to give us a bit of a break from slow-cooked food. Like the brownies, I didn’t really expect this to work. So I was pleasantly surprised when the soda bread turned out to be tasty, crusty and chewy. There’s no danger of a soggy bottom when you bake bread in the slow cooker: a soggy top is a bigger problem, so you can’t really tell when it’s done. I’d advise covering the dough with foil if you have a go at this.

Ingredients

  • 300g plain flour
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp baking powder
  • 125ml yoghurt
  • 50ml milk
  • 2 tbsp olive oil

Method

  1. Grease the inside of your slow cooker with oil.
  2. Mix together the flour, salt, sugar and baking powder in a bowl. Make a well in the centre.
  3. Mix together the yoghurt and milk. Add this mixture to the dry ingredients.
  4. Mix well to combine. Then knead briefly so that the mixture comes together.
  5. Place dough into your slow cooker. Cover with foil.
  6. Cook on High for 2 1/2 hours.

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A weekend bake-off

 

 

This past weekend was cold. Snow flurries and a bitter Easterly wind kept us inside. Neither Tim nor I made any plans to leave the house.

On Saturday morning, I mentioned that I fancied making some buttermilk scones. Baby Ben went down for his nap, and Tim announced,

“I’m going to make some bread.”

I pointed out (gently of course) that although we had yeast, we didn’t have any strong flour, and that it did take a long time. He could pop to the shop and get some strong flour, and he could use the breadmaker.

“No, I don’t need to do that. I’m going to make bread my own way.”

So I left him to it, and avoided the kitchen for a while.

Later that day, I did make some buttermilk scones. I used Mary Berry’s recipe, which I found here, omitting the sultanas. I had to add quite a bit of flour to make the dough workable, but the resulting scone was amazingly light and had a beautiful flavour. Although they looked quite dark, they didn’t taste overbaked. The only issue I had was the shape – they didn’t hold their shape while cooking at all, so I will experiment with cutters and sizes the next time I make them.

Tim was very proud of his bread, and asked that I blog about it. Although he vaguely followed River Cottage instructions, his mixture of flour included plain flour, chapati flour and gram flour, and his bread only had one proving. That said, all in all, it wasn’t bad. The addition of fried onions on top of the bread was delicious.

Bread Scones

My sister, who visited that weekend, was invited to judge. She was very complimentary about both, but I think she was most impressed by the bread. Oh well.