Spotted soda bread

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spotted soda bread, originally uploaded by yongtze.

This is a quick bread recipe from Dan Brown’s ‘The handmade loaf but I changed the portions slightly.

As suggested by the author, this bread is best eaten in slices when freshly baked with some butter and good fruit preserve. Creamy and slightly sweet, good for afternoon tea.

– 300g flour
– 1/2 tsp salt
– 1 and 1/2 teaspoons baking powder
– 60 butter
– 250g milk
– 60g golden syrup
– 60g currants or sultanas or both.

1. Oil and flour the inside of a 12-18cm oblong tin. Preheat the oven to 210 degree Celsius.

2. In a bowl, whisk the milk and golden syrup until combined. Drop the currants or sultanas into the liquid to wet them.

3. In another bowl, combine the flour, salt, and baking powder, rub in the butter with your fingers until the mixture resembles fine breadcrumbs.

4. Pour the liquid mixture into to the dry ingredients and mix. Scrape the batter into the prepared tin.

5. Bake for 20 minutes with a foil loosely covering the top of the tin. And remove the foil and bake for a further 20 minutes, or until the top of the bread is a good golden-brown. Remove from oven, leave for a few minutes to cool and firm. Then remove the bread from the tin and leave to cool on a wire rack.

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