Potato & rosemary soda bread
Regardless of whether you're planning an elaborate menu or only going ahead for tomorrow Potato & rosemary soda bread. This recipe stems from several years of playing in kitchen. I realize that adding a few ingredients to a recipe adds depth to what is ordinarily bland. You might well be looking for milder meals to produce along with your leftovers. Good and gentle Potato & rosemary soda bread ideal for post-vacation. The ingredients in this recipe make your tongue pounding, and have become waist-friendly when you require a'snack' after an active vacation. Using several elements as options, this soup is loaded using a fall and spicy flavor which makes it tasty. The perfect Potato & rosemary soda bread to heat up you on chilly winter months. Fantastic for making use of leftover. Serving-size is also a significant component in your diet. You should compare the exact sum of that food you commonly eat to the serving size listed on the tag. Eating big servings or parts can result in fat gain.
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How to make Potato & rosemary soda bread
Yield = 10Prep time: 0:20
Cook time: 0:45
Total time: 1:05
Ingredients
- 600g (4 cups) plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 600ml ctn buttermilk
- 1 Baby Cream Delight potato (see note), halved, thinly sliced
- 1 sprig fresh rosemary, leaves picked
Method
- Step 1 Preheat oven to 190°C. Line a baking tray with baking paper. Sift the flour, bicarbonate of soda and salt into a bowl. Make a well in the centre.
- Step 2 Add the buttermilk and stir until the dough starts to come together. Turn onto a floured surface. Knead for 1-2 minutes or until almost smooth. Shape dough into a 35cm log. Place on the prepared tray.
- Step 3 Use a small sharp knife to cut slashes diagonally at 3cm intervals in the top of the loaf. Insert the potato slices, overlapping slightly, and the rosemary into the slashes.
- Step 4 Bake for 35-45 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly.
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