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    Rosemary and Sultana Soda Loaf

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    Rosemary and Sultana Soda Loaf

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6 - 8


    • 450g plain, unbleached white flour
    • 1 level tsp salt
    • 1 level tsp bicarbonate of soda
    • 2 tbsp chopped fresh rosemary
    • 2 tbsp sultanas
    • 350ml buttermilk, plus a little extra


    1. Preheat your oven to 230C/gas mark 8.
    2. Sieve the flour, salt and bicarbonate of soda into a bowl, then stir in the rosemary and sultanas. Make a well in the centre. Pour in the 350ml buttermilk, all in one go. Using one hand, mix in the flour from the sides of the bowl, adding more buttermilk if necessary. The dough should be softish, but not wet or sticky.
    3. When it all comes together, turn it out onto a well floured board. Wash and dry your hands. Knead lightly for a few seconds - just enough to tidy it up - then flip it over on to a large, baking tray. If you use a good, heavy tray, you won't need to grease it.
    4. Pat the dough into a round about 2.5cm deep and cut a cross on it. Let the cuts go over the sides of the bread. Bake for 15 minutes, then turn the oven down to 200C/gas mark 6 for 20 minutes, or until the bread is cooked. Tap the bottom of the bread: if it is cooked it will sound hollow. Serve freshly baked, cut into thick slices and smeared with butter.

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