Pear and Rosemary Soda Bread
Preparation Time: N/A
Cooking Time: N/A
- 500 g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon fine sea salt
- 400 ml buttermilk or yoghurt
- A little milk, if necessary
- 4 Corella pears
- Olive oil
- 12 sprigs rosemary
- 2 teaspoons sea salt flakes
Preheat the oven to 200°C.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
Make a well in the centre and pour in the buttermilk, stirring as you go, if necessary, add a splash of milk to bring the mixture together; the dough will be soft but not too sticky.
Turn the dough out on a lightly floured work surface and knead lightly for 1 minute. You need to move quickly now to get it into the oven while the bicarb is active.
Place the dough into a lightly greased non-stick loaf pan – 15 x 27cm.
Slice the pears lengthways and place in a bowl, drizzle with a little olive oil and mix to coat.
Using a sharp knife, cut evenly placed slits in the top of the dough; insert 2-3 slices of pear and a twig of rosemary into each slit in the dough.
Sprinkle with sea salt and place in the pre-heated oven for 40 minutes. The bread should sound hollow when tapped on the base.
Remove from the oven and cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while still warm, spread with butter and/or a dollop of your favourite jam.
Makes one loaf.