There is a baking ban in my mum's house. Both me and my sister would bake everyday if we could, but my mother has said 'no more' as she can't keep on eating everything we're making. But, clever little me found a loophole!! I made some bread, and then we can have it for lunch!
This bacon soda bread is another from The Great British Bake Off's newest cookbook. It's really quick and simple to make, no yeast or kneading needed, and it tastes delicious with just a little bit of butter. Perfect for lunch or supper over the Christmas holidays.
(adapted from The Great British Bake Off Everyday)
1 shallot, finely chopped
1 tbsp dried parsley
450g plain flour
1 tsp bicarbonate of soda
1 tsp salt
25g unsalted butter, chilled and diced
Chop the rashers into thin strips using a kitchen scissors. Fry in the pan over a low-medium heat until starting to colour. Add the shallot and parsley and continue to fry until the shallot turns golden. Remove from the heat and leave to cool. Preheat the oven to 220ºC and line and flour a baking sheet. Sift the flour, bicarb and salt into a bowl. Add in the butter and rub together until the mixture looks like breadcrumbs. Stir in the bacon and shallots. Make a well in the centre of the mixture and pour in the buttermilk. Mix everything together to make a soft and sticky dough. You make need to add a little bit more buttermilk if it does not come together. Lightly dust a worktop with flour and turn the dough out onto it. Shape the dough into a ball and place on the baking tray. Using a table knife, make a deep cross on the top of the dough and dust with flour. Place in the oven and bake for 30-35 minutes, or until the bread makes a hollow sound when tapped on the bottom. Transfer to a wire rack to cool.