SODA WATER RECIPES RECIPES
SEEDED WHOLEMEAL SODA BREAD RECIPE | BBC GOOD FOOD
Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. It takes only 10 minutes to prepare
Provided by Sara Buenfeld
Categories Lunch
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Cuts into 10 slices
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the flour, seeds, bicarbonate of soda and a pinch of salt in a large bowl and mix to combine. Stir the treacle into the yogurt mixture and, when the treacle dissolves, pour onto the dry ingredients. Stir together with the blade of a knife until you have a soft, sticky dough. Leave for 5 mins (this allows time for the liquid to absorb into the bran).
- Tip onto a lightly floured surface and form the dough into a round about 18cm across. It will still be very sticky, so don’t over-handle it – treat it like scone dough rather than bread dough. Lift onto the baking sheet and bake for 25-30 mins until the crust is golden and the loaf sounds hollow when tapped underneath.
Nutrition Facts : Calories 183 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.3 milligram of sodium
BRAMBLE | JAMIE OLIVER RECIPES
Yield 1
Number Of Ingredients 7
Steps:
- TO ORDER Mix the gin, sugar syrup, lemon juice and blackberry jam or jelly well in a little jug, then pour into a tall glass filled with ice, topping up with soda water before serving. Garnish with a blackberry, if you like.
Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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From dovesfarm.co.uk
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- Pre-heat the oven. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner. Put the flour, bicarbonate of soda, Vitamin C if used, sugar and salt into a bowl, stir to combine and sieve into a mixing bowl. Measure the boiling water into a jug and add the cold water. Add the yogurt and lemon juice, if used, and stir to combine. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough. Drizzle the oil over the sticky dough and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass. Tip the dough into the prepared tin and smooth the top. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking. Bake for 55 minutes. Carefully remove the tin foil and bake for a further 10 minutes. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped. Cool completely before slicing.
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History and development. A recipe for cream soda written by E. M. Sheldon and published in Michigan Farmer in 1852 called for water, cream of tartar (Potassium bitartrate), Epsom salts, sugar, egg, and milk, to be mixed, then heated, and mixed when cool with water and a quarter teaspoonful of baking soda …
From en.m.wikipedia.org
From en.m.wikipedia.org
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