Dan Lepard’s Breakfast Soda Bread from “Short and Sweet”
This is quite possibly the best recipe in Dan’s most recent book, “Short and Sweet”. There’s an older version of this recipe on the Guardian’s website but the updated one in his book is more precise and positively wow-inducing. That’s what my husband said after peeling off the baking paper sleeve from his individually baked wholemeal soda bread. He forked off a chunk, the steam still curling off the tender crumb, and he simply said, “Wow” as he tasted it. I nodded in agreement.
A few notes:
I don’t have a muffin tin, so I employed the Mother of Invention protocol, and voilà. I used two Pyrex custard cups instead, setting each baking parchment parcel into its cup and then setting them on a baking sheet in the oven.
I had to wet my fingers slightly to press the parchment parcel into the custard cup because my fingers kept sticking firmly to the dough.
There was incredible oven spring, so I don’t think coloured muffin papers would work for this. Pity because I think it would look pretty. The parchment paper looks nice enough to be honest.
I put the dry mixture into an air-tight canister, labelled it with how much wet ingredient is required for each 90g of mix. I might also add the dry ingredient list just to make things easier in the future when the canister is empty. I intend to make lots and lots and lots of these in the future.
It’s great weekend bread to accompany soup for lunch.
(updated 26 June 2012)