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Bacon and salad onion soda bread
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6 rashers Waitrose Dry Cured Unsmoked Streaky Bacon, snipped into pieces
1 bunch salad onions, finely chopped
400g plain white flour
400g Waitrose Organic Stoneground Wholemeal Plain Flour
2 tsp bicarbonate of soda
1 tsp salt
300ml semi-skimmed milk
250ml natural yogurt
1. Preheat the oven to 220°C, gas mark 7. Cook the bacon and onions together in a small frying pan for 4–5 minutes until soft and golden. Drain on kitchen paper and cool. Sift the flours with the bicarbonate of soda and salt into a large mixing bowl. Whisk together the milk and yogurt and stir into the dry ingredients with the bacon and onion. Mix to a soft dough then turn onto a lightly floured work surface and knead lightly to form a round about 6cm thick.
2. Transfer to a lightly floured baking sheet and mark a deep cross on the top with the handle of a wooden spoon. Dust the top with a little extra plain flour if you like. Bake for 20–25 minutes until risen then reduce the oven temperature to 200°C, gas mark 6, for a further 20 minutes until golden and cooked through and the base of the loaf sounds hollow when tapped. Cool on a wire rack.
Make 2 smaller loaves with the cooking time reduced by 5–10 minutes. Or try a chive and cheese loaf by replacing the bacon and onions with 4 tbsp snipped fresh chives and 75g crumbled hard cheese such as Wensleydale. This variation makes a wonderful base for cheese on toast.
Typical values per serving:
This recipe was first published in March 2011.