Adapted from a Hugh Fearnley-Whittingstall / river cottage recipe:
http://www.rivercottage.net/recipes/classic-soda-bread/I made half a recipe as follows:
250g plain flour
1 tsp bicarb
0.5 tsp salt
100g plain yoghurt (I used Greek yoghurt)
Enough milk to bring it together as a dough that is a little bit sticky
Pre-heat oven to 200c
Put all ingredients except milk in the bowl and knead for 30 seconds. See how dough-like it is and slowly trickle in milk while the knead function is running until the mix starts to come together. Probably no more than 50 ml. Amount of milk required will depend how runny your yoghurt is, the water content of the flour, the relative humidity and the alignment of the stars between Jupiter and Uranus
Tip dough out, form into a round, put on a lined flat tray and cut a deep cross on the top. Bake for approximately 40 minutes or until the internal temperature passes 200 Fahrenheit. If you don't have a thermometer, cook until bread sound hollow when tapped on the base.
I ate some with butter and golden syrup, some with lemon curd and some with scrambled eggs. All were delicious but I think it works particularly well with the sweeter toppings.
That amount of mixture made more than enough for two people to have with soup or eggs or your favourite sweet spread. I will try toasting a piece tomorrow to see how that goes.
