Pesto soda bread

Illanique Van Aswegen
Prep: 35 mins, Cooking: 35 mins
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A magical bread that requires no kneading or extra effort. The acid in the buttermilk reacts with the bicarbonate of soda, which allows the bread to rise and leave you with a crispy crust and tender interior.

By Food24 May 15 2018
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Tap for method

Ingredients (11)

3 cup cake flour
5 ml salt
5 ml Bicarbonate of soda
375 ml Buttermilk
45 ml basil pesto
For the salsa:
500 ml cocktail tomatoes — halved
240 g balls buffalo mozzarella — diced
20 ml fresh chillies
20 ml balsamic vinegar
60 ml basil leaves — torn, to serve
crème fraîche — to serve
Tap for ingredients
Tap for ingredients


For the bread, preheat the oven to 200°C and line a baking tray with baking paper.

Combine the flour, salt and bicarbonate of soda in a large mixing bowl.

Whisk the buttermilk and pesto together.

Combine the two mixtures and use a palette knife or butter knife to cut the wet mixture into the dry mixture until a dough is formed.

Turn the dough out onto a floured surface and form it into a ball.

Place it on the lined tray and flatten the top slightly with the palm of your hand.

Cut a deep cross over the top of the dough but do not cut all the way through to the base of the dough.

Sprinkle it with some flour and bake, 30-35 mins until the top is golden and the base sounds hollow when tapped on.

Allow it to cool on the tray for 5 mins before transferring to a cooling rack.

For the salsa, stir everything together and season it to taste.

Serve the bread with dollops of crème fraiche, more pesto and topped with the salsa.

TIP: Replace the basil pesto with your preferred pesto flavour such as sundried tomato or rocket for a different flavoured bread.



Wholemeal Irish soda bread

With walnuts and oats and served with ruby-red Muscadel grape preserve. A yeast-free bread, with no proving so it’s quick and easy to make.

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