Good grief. Take a deep breath, loosen up and drop the stiff upper lip folks. Follow JPDEVON'S lead and remember recipes are a guide. I would imagine Hugh's a busy fella so he may have gotten the liquid quantity wrong. I've just made it using brown flour instead of spelt, [what's spelt flour anyway!]. Added the liquid mix untill consistency just right [about a third left over] and then baked as stated. I know what you are thinking; those crazy feckless irish, what about the recipe. Well, I've just had a slice and it's lovely. Perfectly crusty, light and fluffy a hint of cheddar tang against the sweetness of the apple. So try again my English cousins. Throw caution to the wind, unbridle your creativity and pop one in the oven. Cook like Celt!
Take soda bread for a spin with this fruity, feisty recipe. This apple, Guinness and cheese soda bread makes a delicious dunker for soup, but is equally munchable all by itself.Rate this recipe:
- 10-15 minutes
- 35-40 minutes
- Makes 1 large loaf
- * 250g strong white bread flour
- * 200g spelt flour
- * 50g oats
- * 10g fine salt
- * 20g baking powder
- * 100g roughly chopped dessert apple, such as Dorset Russet
- * 75g grated Cheddar
- * 100ml sunflower or rapeseed oil
- * 250ml buttermilk
- * 250ml Guinness
1. Preheat the oven to 230°C/gas mark 8. Line a baking tray with baking parchment.
2. In a large mixing bowl, thoroughly combine the flours, oats, salt and baking powder. Add the chopped apple and 50g of the cheese and mix in. Make a well in the centre.
3. Combine the oil, buttermilk and Guinness and pour into the dry ingredients. The next stage is the most important part of making good soda bread: the less you handle the mixture, the lighter and tastier the loaf will be. ‘Feather’ your hand out like a giant fork and gently combine the ingredients. This should take no more than a minute and the mixture should only just be combined.
4. Put plenty of flour on your work surface and tip your mixture out on to it. Shape the dough into a round (don’t knead it, just pat it into shape). Transfer it to the baking sheet and top with the remaining cheese. Bake for 35-40 minutes until golden brown and well risen.
This was really easy to make. Made it with quite strong cheddar and was surprised that it didn't taste very cheesy but still nice. I too didn't use any buttermilk and found that the guinness and oil provided enough liquid. As other people had commended that it was too salty I only added a pinch of salt and it was fine. It was lovely eaten with some cheese.
As I had some guinness left over after making this I made some black velvet baby cakes http://www.bbcgoodfood.com/recipes/1129661/black-velvet-baby-cakes from the Good Food magazine as I'm not too keen on drinking guinness.
I have justed tried and worked a treat - although thanks to the comments above as I too didn't think it was butter milk and Guiness together.
I had a go at this today and used the 250 ml of Guiness and it turned out lovely. I would recomend everyone try this recipe as you can really taste the diference from the traditional one.
Made this with a Braeburn apple, it came out very well , and mucked up the diet!!
My husband reckoned it was really nice and he rates my cooking all the time , he gave this alongside the lemon curd muffins 10/10 Christine P
Likewise - mixture way too wet, like soggy cake batter. Totally unshapeable, even with extra flour and oats and having only used half the oil. Referring back to the TV prog, stout is used INSTEAD of buttermilk/yoghurt. So I reckon recipe should say either/or and you could safely halve the oil. Having now drunk the rest of the little bottle of Guinness, though, trying again will have to wait for another day :-D
btw, I used grated squash instead of apples.
catieG, I just tried it with the quantities suggested and it's come out nice and light, not stodgy at all? Didn't have any buttermilk or stout, so used milk, evaporated milk (left over from pumpkin pie) and ruby ale instead - seems to come out alright! Think I might use less salt and more apple next time though.
thank you catieG I was just about to bake one when I read your comment. I was hastily trying to write out the recipe whilst the show was on last night and Im pretty certain that rather than use both buttermilk and guiness it said to substitute the buttermilk for guiness. In addition I was confused by the recomendation to use strong white bread flour as usually its made with softer flour - in the end I used my usual mix of ordinary (not strong) wholemeal and ordinary, not strong white flour, just over eight ounces of each two teaspoons of bicarbonated soda, one teaspoon of salt. Instead of adding oil I rubbed in one ounce of butter to the dry ingredients. I added the apple as per recipe above and then a small bottle of guiness - 330mls and mixed it lightly with my hands before shaping and sprinkling with grated cheese and baking as per recipe above - Its worked very well and has a fantastic flavour. Im pleased not to have to go chasing round for buttermilk but can keep the guiness in the pantry.
Just knocked one of these up - came out rather stodgy. This may have something to do with the given quantities being completely to cock. 500mg flour does not need anywhere close to 600ml of liquid. In fact, I added walnuts as well to the dry ingredients, and had added 350 ml liquid before my brain engaged and I noticed that even this much was far too much. Half the given quanties should be enough for the oil, yoghurt (which I used), and stout.
I shall make another (smaller) loaf later this afternoon, to use up the remaining 250 ml liquid I had left over, adjusting the other quantities to suit, and see how that turns out. I'd like to crack this, as I've never really been a soda bread fan - it always tastes to me of, well, baking soda. But a loaf that can be knocked up so quickly coud be such a godsend at different times, if I can get over that.
- Jerusalem artichoke and nettle gratin By: HughFW
- Tomato bruschetta with blue cheese and confit chilli By: River Cottage Veg Patch Handbook
- Banana & Apple Morning Salad By: Every Day
- side dish By: serena
- Courgette Bread By: jennibear
- Bread and butter pudding By: River Cottage Bread Handbook
- Banana bread By: noncsi0730
- Maine Grilled Lobster Rolls By: Jonesy of Westbrook
- French Onion Soup By: Vegetarian Recipe Club
- Cinnamon Bun-cake By: RiverCottageHQ
- Ovenbaked cod with apricots, bacon and apple By: kokkekniven
- Apple and Cheese Muffins By: Snow Cloud
- Flatbread By: Daniel Stevens
- Plum, celery, walnut and crumbly cheese salad By: River Cottage to the Core
- Cheese straws By: RiverCottageHQ
- Sam Rom's bacon chop, fennel and apple By: Hugh's Three Good Things
- Pumpkin and apple meringue pie By: Winter's on the way
- Roast Beetroot With Goats Cheese Salad By: Every Day
- Bread - no knead loaf By: The Curious Gardener
- Laura Coxeter’s Raw Chocolate Ganache Tart. By: River Cottage Veg Every Day!
- Home-made bread with speck, fontina cheese & pistachios By: Eatmania
- Simple White Loaf By: Every Day
- Apple and pork patties By: River Cottage to the Core
- Cheese and Courgette Muffins By: frogeatstown
- Apple and dried fruit tart By: rhonda lillian
- My Grannies Yorkshire spice loaf By: Julie D
- Quince Cheese By: River Cottage Preserves Handbook
- Cheese & Egg Tartare By: Every Day
- Basic bread recipe By: RiverCottageHQ
- Butternut Squash and Stilton Risotto By: Seraphim
- Pumpkin and Walnut Bread By: Maytime
- Zucchini Pie By: hayley1
- Wheaten Bread By: tytoalbakate
- Onion and anchovy pissaladiere By: Three Go Mad
- Perfect Pancakes (with video - click on picture to watch) By: Every Day
- Fluffy Eggs By: naomi devlin
- Focaccia By: River Cottage Bread Handbook
- Herbed Dumplings By: Every Day
- Apple and Walnut Crumble By: Every Day
- Hugh's apples, mint and lime By: Hugh's Three Good Things
- James’ blue cheese, pumpkin and celeriac pasty. By: River Cottage Veg Every Day!
- Hugh's lobster, cucumber and apple By: Hugh's Three Good Things
- Squash stuffed with leeks By: River Cottage Veg Every Day!
- Spiced Apple Pie Cake By: RJDTYE
- Avocado, Cheese & Bacon Sandwich By: Every Day
- Roast Potato Gnocchi By: River Cottage summers here
- Salad of baby peas, ricotta and spring onions By: Every Day
- Somerset style Chicken Wings (N) By Jean-Paul De Ronne By: somersetchef
- Panzanella By: River Cottage Bread Handbook
- Sweet Bread Pudding By: lillyshak
- Sophie's apple, fennel and mackerel By: Hugh's Three Good Things
- Cheese Fondue By: Globi
- Eggy Bready Apple Pudding By: Every Day
- Saffron and Mussel Sauce By: somersetchef
- The sugar sandwich with a twist By: lillyshak
- Amish soft crust By: cristal666
- Dab In A Bap By: Every Day
- Hugh's apple, squash and chilli By: Hugh's Three Good Things
- Apple, celeriac and lentil salad By: River Cottage to the Core
- Eggylisish Courgettes By: shivmcshane2
- Feijoa Loaf By: NZ DIVA
- Rosehip and apple sorbet By: River Cottage to the Core
- Eggy bread with macerated strawberries By: River Cottage summers here
- Molasses Apple Tart with Rye Crust By: notjustapples
- Ham Hock Soup with Parsnip and Thyme Bread By: Winter's on the way
- Sundried Tomato and Basil Bread By: ashepherd
- The average cake By: noncsi0730
- Panzanella By: Every Day
- No knead Wholemeal Sourdough Bread By: thejollybrewer
- Angel cakes By: misscookingheart
- Gill's apple, pork and potatoes By: Hugh's Three Good Things
- Extra Special Blackberry Jam By: somersetchef
- Student Pork Poppers By: A16AdamWalker
- Hugh and Oscar's goat's cheese By: River Cottage summers here
- Toffee apple cake By: River Cottage Cakes Handbook
- Courgette and Cheese Loaf By: Pebble Soup
- Chilli Pumpkin Cornbread By: Winter's on the way
- Pudina - Maltese bread pudding By: Eatmania
- Simple Sardines on Toast By: somersetchef
- Cheesy courgettes By: ijgibson
- Apple snow By: River Cottage to the Core
- Classic Soda Bread By: Every Day
- Xmas fruity walnut beer bread By: Three Go Mad
- Leek & Dorset Blue Vinny Tart By: Every Day
- Wholemeal carrot and honey cake recipe By: River Cottage summers here
- Apple Compote By: Every Day
- Hugh’s Cauliflower Fungus Cheese By: HughFW
- Mark and Steve’s Apple Mojito. By: River Cottage Veg Every Day!
- Soda bread with rosemary and sultanas By: River Cottage Herbs Handbook
- Oysters with apple and shallot vinegar By: River Cottage to the Core
- Butternut Squash & Cranberry rolls By: Neil Drummond
- Beetroot and onion pizza By: River Cottage Veg Every Day!
- Chili & Ginger Chocolate Cheesecake By: jonnyH
- The Bacon Sanga By: whiskers