Friday, 19 November 2010
THEMES & VARIATIONS
The resulting dough mix looked decidedly dodgy: far too liquidy, so I chucked in some more flour and then poured the mixture onto a sheet of Bake-O-Glide. It spread alarmingly and immediately took on the appearance of a pale brown cow-pat. I decided I would have yoghurt for breakfast instead.
However, after 20 mins cooking, a lovely aroma was rising from the oven and the cow-pat was now cooked, with a lovely burnished crust and an encouraging lightness when I lifted it from the baking sheet and onto a cooling rack. Unable to resist, I broke off the nose of the loaf and smeared it with unsalted French butter (my favourite). Heaven! I greedily tore off the other end, repeated the process, made myself a mug of Lapsang Souchong tea, and returned to my bed for half an hour, to check my email and blog about art and life and food.....
There is half a can of Guinness in the fridge, just begging to be made into more soda bread, so later on, when I have finished teaching, I will make another batch of Nigella's buns for supper. The ingredients for a whole soda loaf are exactly the same as those for the buns.
My curiosity about soda bread is now thoroughly piqued and so I would be interested to hear of variations on the main theme. For example, fruited soda breads? Suggestions please, readers.