Tomato Garlic Pesto Soda Bread

tomato garlic pesto soda bread

Tomato Garlic Pesto Soda Bread; a soft, quick and simple loaf full of rich tomato, garlic and basil pesto flavour. Classic Irish soda bread with a modern Italian twist!

Uni work has hit me like a ton of bricks these past few weeks.

If I haven’t been reading, I’ve been frantically trying to spit essays on to paper to get them handed in on time. Yeah, lots of fun as I’m sure you can imagine.

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Amongst the chaos of books and papers, I’ve had to squeeze in some time for baking of course! As my time shortages haven’t really allowed for a good long lazy day of bread-making, I’ve opted for my trusty soda bread recipe and jazzed it up to help ease the boredom of legal studies.

And so my Tomato Garlic Pesto Soda Bread was born! A bit of a mouthful, I know, but this stuff tastes too good not to share with the world. It really is crazy what a couple of cloves of garlic and some shop-bought jars of pesto and sun-dried tomatoes can do to a usually plain old-fashioned loaf!

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A thick slice of this ridiculously easy-to-make tomato garlic pesto soda bread, spread with a little extra pesto and topped with an oozy poached egg, makes for a stunning breakfast or lunch. This is quick homemade bread at its absolute best.

First, preheat your oven and lightly oil a flat baking tray.

Weigh out both your flours in a large bowl, mix together and add your salt, basil and bicarbonate of soda.

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Chop your sun-dried tomatoes into small chunks, mince the cloves of garlic and stir them both into the dry ingredients.

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In a separate jug, measure out your buttermilk and pesto and stir together.

Ah pesto, lovely, lovely pesto…the lazy student’s best foodie friend.

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Pour your wet ingredients into the dry ingredients and mix together with your hands or a spoon/spatula until it just forms a dough.

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Tip the dough out onto a lightly floured surface and knead very gently until you have a smooth and slightly sticky ball. Be careful not too knead too much as this can cause your bread to be rubbery and fail to rise! Isn’t no-knead bread great?

Once you’ve formed a ball of dough, flatten it ever so slightly into a kind of round and place it onto your prepared tray.

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Use a sharp knife to draw a deep cross in your dough, this helps ensure an even bake and gives the soda bread its distinct appearance.

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Now just pop the tray into the oven to bake until the bread has risen slightly and turned a nice golden colour. You’ll know if the bread is fully baked if it sounds hollow when tapped underneath.

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When you’re happy that your bread is baked, remove it from the oven and allow it to cool completely on a wire rack. If you like you can place a slightly damp tea-towel over the loaf as it cools to prevent the crust becoming too hard. Crispy crusts are good, but no one wants broken teeth!

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Once your tomato garlic pesto soda bread is cooled, you can slice it up and eat it however you like! Toasted with cheese, topped with an egg as I did or simply spread with a little butter, this bread is absolutely delicious and is sure to impress.

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Tomato & Garlic Pesto Soda Bread

Tomato & Garlic Pesto Soda Bread

Classic Irish soda bread with a modern Italian twist!

Ingredients

  • 250g plain white flour
  • 250g plain wholemeal flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp dried basil
  • 75g sun-dried tomatoes from a jar
  • 430ml buttermilk (or regular milk with 1 tbsp of lemon juice)
  • 2 tbsp basil pesto
  • 2 cloves of garlic

Instructions

  1. First, preheat your oven – 200 degrees for conventional ovens or 180 degrees for fan ovens – and lightly oil a flat baking tray.
  2. Weigh out both your flours in a large bowl, mix together and add your salt, basil and bicarbonate of soda.
  3. Chop your sun-dried tomatoes into small chunks, mince the cloves of garlic and stir them both into the dry ingredients.
  4. In a separate jug, measure out your buttermilk and pesto and stir together.
  5. Pour your wet ingredients into the dry ingredients and mix together with your hands or a spoon/spatula until it just forms a dough.
  6. Use a sharp knife to draw a deep cross in your dough.
  7. Now just pop the tray into the oven to bake for 40-45 minutes until the bread has risen slightly and turned a nice golden colour. You’ll know if the bread is fully baked if it sounds hollow when tapped underneath.
  8. When you’re happy that your bread is baked, remove it from the oven and allow it to cool completely on a wire rack. If you like you can place a slightly damp tea-towel over the loaf as it cools to prevent the crust becoming too hard.
http://maverickbaking.com/tomato-garlic-pesto-soda-bread/

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