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Soda Bread with Roast Peppers


About this dish

Oven Function Top and Bottom Heat at 220⁰C

Hand blender

Ingredients

450g plain flour

1 tsp bread soda

1 tsp salt

80g roast peppers from a jar

3 tbsp parsley

80g mature cheddar coarsely grated

400ml buttermilk

ALLERGENS HIGHLIGHTED IN BOLD

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  1. Line a baking sheet or loaf tin with parchment paper.

 

  1. Sift the flour, bread soda and salt into a large bowl. Place the drained peppers and herbs into the bowl of the universal cutter with the blade attached. On the lowest speed process until the peppers and herbs are coarsely chopped.

 

  1. Add to the flour mix with the grated cheddar. Mix together well then make a well in the centre.

 

  1. Pour in about ¾ of the buttermilk. Mix gently to combine the ingredients adding a little more buttermilk as necessary to form soft but not sticky dough. Tip out onto a lightly floured work surface.  Work the dough as little as possible, just enough to get the desired shape. For a traditional shape, use floured hands to shape into a round then flip the dough over onto the prepared baking sheet. Use a sharp knife to cut a cross in the dough about 1 cm deep.

 

  1. Alternatively transfer to a loaf tin, smooth the top and cut a channel about 1 cm deep down the length of the bread.

 

  1. Place the bread in the oven for 15 minutes, then lower the temperature to 200⁰C and bake for a further 25 minutes for a round and 30 minutes for a loaf.

 

See your instruction manual for the correct shelf level. This bread can be baked using Top and Bottom heat Eco.