Pesto Soda Bread

Bread is fast going out of fashion in this current ‘carb free’ approach to diets, and while I agree that we have, for a long time, been too carb dependant, there is nothing nicer that bread fresh from the oven with real butter melting on it. Everything in moderation is the best approach and this bread is a real treat.

It’s delicious with the aforementioned melting butter but equally as good topped with some chopped tomatoes and soft goats cheese.
Give it a try and see what toppings you enjoy.

170g Self Raising Flour
170g Plain Flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
260ml buttermilk
3 tablespoons of pesto
Preheat oven to 200 degrees
In a large bowl combine the flours, salt and baking powder.
Make a well in the centre.
Add the buttermilk and pesto and gently combine using a fork ( do not over work it)
Turn it onto a lightly floured surface a knead gently 3 to 4 times
If mixture is too sticky add a little extra flour.
Place the dough on a lightly floured baking sheet.
Shape the dough in a round cake and cut a cross on the top ( to let the fairies out!) 

Bake for about 30 mins until the base sounds hollow when tapped.
Place on a wire rack to cool.

If you like the crust firm leave uncovered while cooling or for a softer crust cover loosely with a tea towel.
In theory this will last in an airtight container for up to 5 days, in reality it will most likely be devoured within the first 15 minutes!!
Tip some crumbled Feta Cheese would make a great addition to this, just add when adding in the buttermilk and pesto
Note: Do NOT leave this sitting on the work top unattended if there is a crazy big Labrador in the vicinity…my beautiful first loaf fell victim to one of these ( he managed to open the door himself…such was the gorgeous smell!)

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