Caramel Soda Bread Tear and Share
Soda bread is my go-to on a weekend. It’s the fastest type of bread to make and eat. There is no kneading and no proving. Just mix, bake, sit back and wait long enough for it not to scald your mouth, then eat! Traditionally it’s made in large loaves, but I’m treating this slightly differently and cooking it in a slab, with oozy caramel in the centre and lots of chocolate inside and on top.
|340g||plain flour, plus extra for dusting|
|½ tsp||bicarbonate of soda|
|100g||dark chocolate, chopped (or chocolate chips)|
|290ml||buttermilk (or 290ml whole milk, with 3 tbsp lemon juice mixed in)|
|1 tbsp||vanilla bean paste|
|1 tsp||cocoa, for dusting|
|75g||dark chocolate, melted|
Preheat the oven to 200°C/180°C fan/gas mark 6. Have a baking tray ready and dusted with a little flour.
Put the flour, bicarb, sugar, salt and chocolate into a large bowl and mix together.
If you have buttermilk that’s great, but if not you can make it using milk and lemon juice. If you leave the mixture for 5 minutes, it should thicken. Mix the vanilla paste into the buttermilk.
Make a well in the centre of the dry ingredients and add the wet ingredients, then use a palette knife to bring the dough together.
Drop the dough into the centre of the prepared baking tray. Using floured hands, flatten it to a square roughly 25 x 25cm.
Using a sharp knife, portion into 12 squares, making sure to cut all the way down. In the centre of each square add a soft caramel and push down gently into the centre.
Put the tray into the oven for 30 minutes.
Once the bread is baked, leave it on the tray for 10 minutes. Dust with cocoa and drizzle with the melted chocolate.