Rosemary Clodagh Bread — Clodagh McKenna

It’s the bread that’s always on my kitchen table at home — I make it every Saturday morning. It’s similar to the traditional Irish soda bread, but made with yoghurt and rosemary. Thyme makes a lovely substitute, or herbs can be left out altogether.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Note you can also use 600ml buttermilk, or 600ml of milk instead of the milk and yogurt mix

Step 2

1. Preheat the oven to 220°C, 425°F, Gas Mark 7

Step 3

2. Sieve the white flour and bicarbonate of soda and salt into a large mixing bowl, and stir in the wholemeal flour. Using clean hands mix the flours, bread soda and half of the finely chopped fresh rosemary together. Make a well in the centre of the bowl.

Step 4

3. Whisk together the yogurt and milk and slowly pour into the well of the flour. Using a fork mix the flour into the milk mixture. Make sure that there are no dry patches and that the dough is completely wet. Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through. Brush the round of bread with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked. Sprinkle the remaining finely chopped fresh rosemary on top.

Step 5

4. Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 15 minutes, then reduce the heat to 150°C, 350°F, Gas Mark 4 for a further 20 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a cooling rack.

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