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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut Milk Soda Bread
 Categories: Breads
      Yield: 1 Batch
 
    250 g  Plain flour; plus extra for
           - dusting
      1 ts Bicarbonate of soda; level
      2 ts Lemon juice;
           - fresh or bottled
    180 ml Coconut milk; from a tin *
 
  * Pop the rest in a different container in the refrigerator to use in
  the next 3 days, but it cannot be stored in the tin.
  
  Sometimes I think I want another baby, and so I go to bake some bread
  while I mull it over. A 40-minute incubation period later, and I'm
  rocking a warm snuggly bundle against my hip that will sleep all
  night, not chew my nipple, or eject sour milk down my back, and you
  know, I'm over it. This is one of those recipes for one of those
  days, and based on my original easy-peasy soda bread, but suitable
  for vegans and lactose-intolerant folk, too.
  
  This is a small loaf, but the recipe can be doubled or tripled for
  larger homes--just turn the oven down to 160?C/325?F/gas 3 after
  the first 30 minutes and add an extra 30 minutes of cooking at the
  end.
  
  Preheat the oven to 180?C/350?F/gas 4 and dust a baking tray with
  flour. Mix the flour and bicarb together in a large mixing bowl until
  evenly distributed. Soda bread doesn't take much kneading, so it's
  better to evenly scatter the bicarb throughout when mixing than end
  up with a wonky loaf.
  
  Squeeze or pour the lemon juice into the coconut milk, depending on
  whether you are using a fresh lemon or the bottled stuff--I have
  never noticed a difference between the two in cooking and always keep
  a bottle kicking around.
  
  Make a well (a kind of hole) in the middle of the dry ingredients and
  pour in the milk and lemon juice mixture. Mix firmly but briefly
  until just combined, then tip out the dough onto a floured worktop.
  Knead for 30 seconds, no more, just to bring it together. Pat it into
  shape and pop it on the baking tray.
  
  Score the loaf down the middle--that is, cut it lightly with a sharp
  knife, then dust the top with flour from your work surface. Bake for
  40 minutes. Allow to cool slightly on the tray, then slice and enjoy.
  Store in an airtight bag or container and keep for up to 3 days, or
  in the freezer for up to 3 months.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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