Potato and Rosemary Soda Bread

This Donna Hay soda bread recipe pairs well with the roasted fennel dip we have also added to the site. To learn more about Donna Hay who is hugely popular in Australia, her products and publications click here.

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My Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 6-8

Ingredients

  • 12 oz White potatoes, preferably a starchy variety, peeled and chopped
  • 2 Cloves of garlic
  • 3 1/4 Cups All-purpose flour
  • 1 Cup Rolled oats and more to sprinkle
  • 1 Tbsp Bicarbonate of soda (Baking soda)
  • 2 Tsp Sea salt flakes
  • 1/4 Cup fresh rosemary leaves, chopped and more to sprinkle
  • 2 Cups Buttermilk and more to brush
  • 1 Tbsp Honey
  • 1 Tbsp Honey

Method

  1. Heat oven to 400 F
  2. Place the potato and garlic in a large pot of water and bring to a full boil. Boil for 12-15 minutes until well done and ready to mash.
  3. Drain the potato and garlic then return to the pan over low heat for a few minutes to remove excess moisture. Mash until smooth then set to one side.
  4. Place the flour, oats, rosemary, bicarbonate of soda, salt in a large bowl and blend thoroughly. Make a well in the center then add in the buttermilk, the honey and the mashed potato mixture.
  5. Using well floured hand, bring the mixture together, kneading until well combined and you can shape it into a round. Do not over work the dough which will be very moist.
  6. Place the round of dough on a well greased baking sheet. Brush the top with buttermilk, followed by the remaining oats and rosemary. Make a cross in the top of the bread with two deep cuts. Bake for 45 to 50 minutes
  7. When done, immediately place on a cooling rack and allow to cool completely before serving.

Serving suggestions:

Serve with roasted Garlic and Fennel spread, smoked salmon and pickled white asparagus

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