Retro night continued

I know that I've mentioned bread more than once.

Here's the thing – if you want to buy French bread or posh expensive artisan bread that's your choice.

However, you could try either of the following :

Soda Bread

170g self raising wholemeal flour

170g plain flour

½ tsp salt

½ tsp bicarbonate of soda

290ml buttermilk – 300ml pot works

fine

Pre heat your oven 180fan/200c/Gas 6.

Tip the flours, salt and bicarb into a large bowl and mix.

Make a well in the centre, pour in 290ml of buttermilk and mix quickly with a large fork until you have a soft dough formed. You may need an extra drop if your dough is too stiff but take care it should not be too wet or sticky.

Turn the dough onto a lightly floured surface and knead briefly.

Form the dough into a round a flatten slightly. Place on a lightly floured baking sheet.

Slice an “x” on the top of the loaf and bake for 30 minutes – the base should sound hollow when tapped.

Just to confuse the issue I've found buttermilk in different weights. A low fat version weighing 284ml and a full fat version weighing 300ml – either works well.

Cheese & Pecan loaf

60g Parmesan cheese, grated

350g plain flour

1 tbsp baking powder

pinch cayenne pepper

125g mature cheddar cheese, cut

into small cubes

60g chopped pecan nuts (or walnuts

if preferred)

4 spring onions, trimmed and chopped

250ml full fat milk

1 large egg

170ml tub of sour cream

salt and black pepper

900g (2lb) loaf tin, well buttered and

lined

Pre-heat your oven 180c/160fan/Gas 4

Sprinkle half the grated Parmesan cheese into the loaf tin to coat the base and sides.

Mix the flour, baking powder, cayenne pepper, 1 tsp salt and lots of black pepper into a large bowl. Mix in the cheddar cubes, nuts and spring onions.

In a separate bowl whisk the milk, egg and cream together then fold into the dry ingredients.

Spoon in the loaf tin, smooth the top and sprinkle with the remaining grated Parmesan cheese.

Bake for 50/55 minutes until golden brown – skewer test i.e. insert skewer into loaf, on removal should be clean. Cool in the tin for 5 minutes, turn out and transfer to a rack to cool.

Serve warm with lots of butter.

One thing is certain, both these breads are great. The Cheese & Pecan Loaf takes longer than the Soda Bread but both are equally delicious.

I might make one suggestion – if you opt for the Soda Bread I'd bake two loaves – it's the quickest loaf I've ever made. It doesn't pretend to be anything other than rustic and the perfect piece of cutlery – i.e. for dipping into melted cheese or paté or garlic butter.

Any bread left over is great toasted so not wasted at all or, if you prefer, you could freeze it.

I'd like to bet it's academic since it will all disappear.

By the way, for the meat eaters – I'd serve a platter of cold meats of your choice – not forgetting the Nasi from last night too.

No standing on ceremony – everyone helps themselves!