Pesto soda bread
A magical bread that requires no kneading or extra effort. The acid in the buttermilk reacts with the bicarbonate of soda, which allows the bread to rise and leave you with a crispy crust and tender interior.
- For the bread:
- 3 cup cake flour + extra
- 5 ml salt
- 5 ml bicarbonate of soda
- 375 ml buttermilk
- 45 ml basil pesto + extra
- For the salsa:
- 500 ml cocktail tomatoes - halved
- 240 g buffalo Mozarella - diced
- 20 ml olive oil
- 20 ml balsamic vinegar
- 60 ml basil leaves - torn
- crème fraiche, to serve
For the bread, preheat the oven to 200°C and line a baking tray with baking paper.
Combine the flour, salt and bicarbonate of soda in a large mixing bowl.
Whisk the buttermilk and pesto together.
Combine the two mixtures and use a palette knife or butter knife to cut the wet mixture into the dry mixture until a dough is formed.
Turn the dough out onto a floured surface and form it into a ball.
Place it on the lined tray and flatten the top slightly with the palm of your hand.
Cut a deep cross over the top of the dough but do not cut all the way through to the base of the dough.
Sprinkle it with some flour and bake, 30-35 mins until the top is golden and the base sounds hollow when tapped on.
Allow it to cool on the tray for 5 mins before transferring to a cooling rack.
For the salsa, stir everything together and season it to taste.
Serve the bread with dollops of crème fraiche, more pesto and topped with the salsa.
TIP: Replace the basil pesto with your preferred pesto flavour such as sundried tomato or rocket for a different flavoured bread.