This filling and fluffy soda bread from Miranda Gore Browne is a great way to use more milk and support British dairy farmers.
- 5 rashers of smoked, streaky bacon (fried and chopped into pieces)
- 350g self-raising flour
- 50g oats
- 170g potatoes, (cooked, mashed or roasted)
- 1½ teaspoons of bicarbonate of soda
- A pinch of salt
- 170g strong cheese cut into chunks (not grated)
- 200ml of milk and 1 tbsp of vinegar or lemon juice to make it sour, or buttermilk
- 60g thick plain yogurt
- A few seeds to sprinkle on top
- Preheat the oven to 190 degrees.
- Fry the bacon in a pan with a little butter. Put to one side to cool before adding to the mixture.
- Put the flour, oats, mashed potato, salt and bicarbonate of soda into a large mixing bowl. Stir well to combine.
- Add the chunks of cheese, the cooled bacon and the juices from the pan and stir again.
- Use a knife to stir in the wet ingredients. Knead together gently to make a soft dough.
- Line a flat baking tray with non-stick baking paper.
- Turn the dough onto a lightly-floured worktop and shape it into a rough ball.
- Use a large knife to cut a deep cross into the dough – you need to cut almost all the way through to the bottom.
- Sprinkle some seeds, a little grated cheese, or some oats on top.
- Bake in the middle of the preheated oven for about 40 minutes. It should look golden and will sound hollow if you tap the bottom.
- Leave to cool on the tray for about 10 minutes, then carefully move to a cooling rack to rest for at least an hour, otherwise it will still be doughy inside.