Braeside Cottage's Soda Bread
A fellow foreigner-in-Japan-who-likes-gardens posted this recipe for a soda bread/scone for me, as Yoshi and I can't eat yeast. We made it together last night and it was yum!
There is no sugar or fat in the recipe (if you use non-fat yoghurt like I did) so it was actually surprisingly low calorie.
It puffed up nicely in the pan, exactly how the recipe said it would!
The finished product. The inside was very soft and fluffy but the outside was crisp and crunchy. Even Harry, who won't go near scones or muffins usually, had two bits and declared that he liked it.
One satisfied Yoshi!
For me, I thought that the amount of salt was rather high and I shall reduce it slightly the next time I make it, which I am sure will be often as its SO EASY! The whole thing disappeared in about five minutes....
The recipe is up at the link at the top, so do go on over and try it out yourself.
6 comments:
You are correct, the salt level in the recipe is too much. I started to type the measure for the bicarbonate of soda and completed with the sea salt measure. The amount should be 1/2 tsp sea salt. (But if you are using other types of salt, e.g., table salt, reduce this further.) I use Okinawan sea salt, which some say is the best in the world, better than the French sea salt; Okinawan sea salt is high in other minerals so the sodium level is actually lower.
Yes, you are correct, the salt level is excessive, as i mistyped. I started typing this recipe in word, but could not transfer it to the blog and started to type it out again. I then began to type in the measure for bicarbonate of soda, and completed the typing as the measure for sea salt, whooy. The correct amount should be 1/2 tsp sea salt. (If you use other than sea salt, e.g., table / cooking salt, reduce the measure further as that is more concentrated than sea salt.) We use Okinawan sea salt, generally this has a very high mineral content so the sodium level is lower, and gentler. Okiniwan sea salt has usually been considered the best sea salt in the world, better than the French sea salt, is it called Marsden?
But, I am glad that you all did enjoy the soda scone, I will post a recipe for Irish Soda bread later; this can be made either with white bread or wholemeal breads.
Allan.
Yes, you are correct, the salt level is excessive, as i mistyped. I started typing this recipe in word, but could not transfer it to the blog and started to type it out again. I then began to type in the measure for bicarbonate of soda, and completed the typing as the measure for sea salt, whooy. The correct amount should be 1/2 tsp sea salt. (If you use other than sea salt, e.g., table / cooking salt, reduce the measure further as that is more concentrated than sea salt.) We use Okinawan sea salt, generally this has a very high mineral content so the sodium level is lower, and gentler. Okiniwan sea salt has usually been considered the best sea salt in the world, better than the French sea salt, is it called Marsden?
But, I am glad that you all did enjoy the soda scone, I will post a recipe for Irish Soda bread later; this can be made either with white bread or wholemeal breads.
Allan.
Ah, OK! Well, it all went down well anyway so it was no big mistake!
I have sea salt but I am not sure if I like the taste or not... I'm still getting used to it. You certainly need less than ordinary stuff which has to be good.
That looks so delicious!!!!
That looks yummy - will definitely try it sometime. Just want to post and let you know that I do read your blog even if I keep missing windows of opportunity to call you!
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