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Homemade Bread Day

17th November is Home-made Bread Day


Man has been making flatbreads since 10,000 BC and without doubt the ancient Egyptians have been making leavened (raised) breads with yeast for 5,000 years.  Bread in one form or another has been a staple in most civilisations earning itself  the title “staff of life”.


With all the wonderful types of bread readily available to purchase, making bread became a rare activity for many, especially with so many people working away from the home all day. However the advent of bread-making machines has encouraged many people to start making their own again,  and they have become a popular piece of equipment in modern kitchens. If you're thinking of buying one, make sure to read our Guide to Breadmakers article.

 

Even if you don't have a breadmaker,  we have lots of yeast based and flatbread recipes on the site  which don't require any special equipment. Visit our Cakes & Baked Fayre page where you'll find all the bread recipes you'll ever need.

 

Just to get you in the mood for making your own below is one of the most simple leavened bread recipes you will ever come across. And it's ready in just 40 minutes!


Enjoy Homemade Bread Day and Happy bread-making!

 

Foolproof Irish Soda Bread Recipe

Veg   HT  CD  CBF  Irish  40mins


Makes 2 x 20cm/8-inch  round bread   Cold Vegetarian Vegan Accompaniment Bread  Ireland  Europe

Ingredients
225g/8oz Plain Flour

225g/8oz Wholemeal Flour

1 level teasp Bicarbonate of Soda

2 level teasp Cream of Tartar

1 level teasp Salt

25g/1oz Margarine

300ml/10fl.oz. Buttermilk (approx)

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 and line a large baking tray with parchment paper.

2. Sift the dry ingredients into a large mixing bowl the rub in the margarine.


3. Add most of the buttermilk and mix to form a fairly soft dough, adding the remaining buttermilk if necessary.

 

4. Turn onto a floured surface and need for a few minutes until very smooth.

 

5. Divide the dough into two, form each portion into a round flatish loaf, then make a fairly deep X cut in each. Bake for 30-35 minutes. Cool on a wire rack. Best eaten the day it is made.

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