Learn the basics of home
baking with our resident chef ½ tsp of salt
350ml/12fl oz buttermilk
Iam delighted to be joining you throughout
2017 with a brand new fortnightly feature Method
where I will be showcasing a special series 1 Preheat the oven to
on home baking and telling to you how 170˚C/325˚F/Gas Mark 3.
easy it is to create a series of tasty home Grease a circular 2lb/900g
bakes in your own kitchen. loaf tin.
2 Sieve the plain flour into a
This week, I am starting with simple scones large mixing bowl. Sieve in
and soda breads. With the scones, there are the bread soda – it is vitally
a couple of important stages. I must confess important that the bread
early in this process that I am a siever-in: I soda be sieved as it tends to
always, always, always (no excuses) sieve clump together. Add in the
the flour. The rubbing in of the butter is very salt at this stage also. Mix.
important as well and I do this as quickly as 3 If you are using a
possible to avoid the mixture getting too hot. flavouring add it in now.
Make sure not to add too much milk as this Pour in the buttermilk and
will prevent the scones from rising really mix until a soft ‘sticky’
well if the scones mixture is too wet. Add dough has been achieved.
the milk bit by bit until the right consistency 4 Transfer the dough onto
has been achieved. The final two tips are a well floured work surface
to ensure that you don’t roll the dough out and kneed for a moment
too thinly, make sure you put them in a or two until the dough has
preheated oven and after that just have the been manipulated into a
butter and jam ready! cylindrical shape.
Press into the previously
I look forward to hearing how you get on prepared loaf tin and pop
with these recipes, into the oven to bake.
Happy baking! Edward 5 Bake for one hour in the
tin and then invert the bread
ADDITIONAL SUGESTED White soda and pop it back into the tin
FLAVOURS: AMOUNTS: bread upside down and bake for
Garlic and rosemary 2 cloves garlic, 2 an additional 10-15 minutes
sprigs of rosemary Serves 6 Time 1 hour 30 to firm up the crust on the
Sultanas soaked in minutes Level Easy underneath.
orange juice 75g/3oz
Roasted wegetables Edward says: “This bread
1½ mixed peppers, is a really nice recipe for
Sage and onion ½ red onion, ½ traditional white soda bread.
courgette It stays fresh for 3-4 days
Grated mozzarella in your bread bin but also
Bacon and thyme 1 small onion cooked, freezes well. You can change
1 dsp fresh sage the flavour around to best
You will need
5-6 rashers, lighted 450g/1lb plain white flour
grilled, 2 stems 1 level tsp of bread soda
Edward’s Additional notes “ is bread is
brown bread This bread stays fresh for super simple to
about 4-5 days and it can make, which just
Serves 6 Time 1 hour 30 be successfully frozen. adds to the appeal”
minutes Level Easy The mixture can be
spooned into mu n tins WOMANSWAY.IE 21
Edward says: “One of the and baked (approx 25-30
most popular recipes in my minutes at 180˚C). If you
ﬁrst cookery book, Edward are nervous of the bread
Entertains, was the walnut not coming out of the loaf
and treacle bread. Brown tin use a strip of parchment
bread, of any variety, is paper across the middle
so popular so I decided to to ease it out if problems
slightly edit the walnut arise. Sometimes a sharp
and treacle version and tap on a ﬂat surface works
give you my wonderful a treat also!
recipe for truly magniﬁcent
brown bread. Aside from
the wonderful taste, this
bread is super simple to
make, which just adds to the
You will need
350g/12oz wholemeal ﬂour
50g/2oz plain ﬂour
2 level tsp bread soda,
50g/2oz porridge oats
2 large eggs
1 dsp of sunﬂower oil
500ml/18ﬂ oz buttermilk
1 Preheat the oven to
170˚C/325˚F/Gas Mark 2.
Put the ﬂours, sieved bread
soda, salt and porridge oats
into a large mixing bowl
and well them well.
2 In a separate bowl beat the
eggs together with the oil
and add to the dry mixture.
3 Next mix in the
buttermilk and get the mix
to a “sloppy” consistency.
Pour into a well greased
2lb/900g loaf tin and
smooth the top of the bread
with a wet spoon. Sprinkle
the top of the bread with
some additional porridge
4 After an hour has elapsed
remove the bread from the
tin and return to the oven
to bake for a further 20
minutes. Remove from the
oven and allow the bread to
with raspberry jam
Serves 6 Time 40 minutes Level Easy
You will need
450g/1lb self-raising ﬂour
Pinch of salt
110g/4oz caster sugar
110g/4oz butter, cold
150ml/5ﬂ oz milk, approx
1 Preheat the oven to 190˚C/375˚F/Gas Mark 5.
Sieve the ﬂour into a large bowl. Add the salt
and caster sugar to the mix. Rub in the butter
with your ﬁngertips.
2 In a separate bowl, beat the egg and add to the
dry ingredients. Add the milk at this stage also
and mix together to a soft dough. If the mixture
is too wet and loose, add in a little extra ﬂour.
3 Transfer the mixture to a ﬂoured surface and
ﬂatten it out to about ¾in in depth. Using a scone
cutter or a glass, cut out some shapes and transfer
to a lined baking tray. Make up a little egg wash
by mixing one egg with some milk and brush this
over the top of the scone. Sprinkle with a little
granulated sugar and bake for 17-20 minutes
4 Remove from the oven and dust with icing
sugar. Serve with raspberry jam and freshly
whipped cream. A little strawberry looks quite
pretty sliced on the top. WW
Photographed at The Edward Hayden
School of Cookery by Hazel Coonagh.
For details on Edward and his classes