Читать книгу Home Cooking - Rachel Allen - Страница 40

This is a rich white soda bread with dried fruit added to make it ‘spotted'. It is also called ‘railway cake’ in some parts of Ireland, dating from the time when people took the train everywhere, with a currant for each station. A real family favourite of ours, it’s divine served straight from the oven, cut into slices and smothered in butter and jam or toasted and topped with cheese.

450g (1lb) plain flour, plus extra for dusting

1 level tsp bicarbonate of soda

1 tsp salt

1 tbsp caster sugar

110g (4oz) sultanas, raisins or currants (or a mixture)

1 egg

400ml (14fl oz) buttermilk or soured milk (see tip on page 24)

1 Preheat the oven to 220°C (425°F), Gas mark 7.

2 Sift the flour, bicarbonate of soda and salt into a large bowl, stir in the sugar and dried fruit and make a well in the centre. Beat the egg and buttermilk or soured milk together and pour most of it in (leaving about 50ml/2fl oz in the measuring jug).

3 Using one hand with your fingers outstretched like a claw, bring the flour and liquid together moving your hand in circles around the bowl, adding a little more buttermilk if necessary. Don’t knead the mixture or it will become too heavy. The dough should be softish but not too wet and sticky.

4 Once it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round, about 6cm (2½in) in height, and cut a deep cross in it, from one side of the loaf to the other. Place on a baking tray lightly dusted with flour.

5 Bake in the oven for 10 minutes, then reduce the oven temperature to 200°C (400°F), Gas mark 6 and bake for a further 30–35 minutes. I often turn the loaf upside down for the last 5 minutes of cooking to help crisp the bottom. When cooked the bread will be golden and sound hollow when tapped on the base. Allow to cool on a wire rack before cutting into thick slices to serve.