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Potato and Rosemary Soda Bread

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Ingredients

Adjust Servings:
12 oz White potatoes
2 cloves Garlic, fresh
3 1/4 cups Flour, All purpose
1 cup Rolled oats
1 tbsp Baking soda
2 tsp Sea salt
1/4 cup Rosemary - fresh
2 cups Buttermilk
1 tbsp Honey

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Potato and Rosemary Soda Bread

Features:
    Cuisine:

      This Donna Hay soda bread recipe pairs well with the roasted fennel dip we have also added to the site. To learn more about Donna Hay who is hugely popular in Australia, her products and publications go to donnahay.com.au.

      • 45 minutes
      • Serves 8
      • Easy

      Ingredients

      Directions

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      Steps

      1
      Done

      Heat oven to 400 F. Peel the potatoes and chop into chunks.

      2
      Done

      Place the potato and garlic in a large pot of water and bring to a full boil. Boil for 12-15 minutes until well done and ready to mash.

      3
      Done

      Drain the potato and garlic then return to the pan over low heat for a few minutes to remove excess moisture. Mash until smooth then set to one side.

      4
      Done

      Place the flour, oats, rosemary, bicarbonate of soda, salt in a large bowl and blend thoroughly. Make a well in the center then add in the buttermilk, the honey and the mashed potato mixture.

      5
      Done

      Using well floured hand, bring the mixture together, kneading until well combined and you can shape it into a round. Do not over work the dough which will be very moist.

      6
      Done

      Place the round of dough on a well greased baking sheet. Brush the top with buttermilk, followed by the remaining oats and rosemary. Make a cross in the top of the bread with two deep cuts. Bake for 45 to 50 minutes.

      7
      Done

      When done, immediately place on a cooling rack and allow to cool completely before serving.

      8
      Done

      Serving suggestion

      Serve with roasted Garlic and Fennel spread, smoked salmon and pickled white asparagus.

      Ian Cooks

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