Pesto soda bread

Illanique Van Aswegen
Makes 1 loaf serving Prep: 35 mins, Cooking: 35 mins

By Food24 May 15 2018
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Ingredients (12)

for the bread:
3 cup flour — cake
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 — 573
20 ml vinegar — balsamic
60 ml basil leaves — torn
crème fraîche — to serve
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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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