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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Courgette & Cheese Soda Bread
 Categories: Breads
      Yield: 1 Loaf
 
           Oil; for greasing
    250 ml Milk
      2 tb Lemon juice;
           - fresh or bottled
    400 g  Self-raising flour
  1 1/2 ts Bicarbonate of soda; level
      1 lg Courgette (2 sm); grated
           - according to preference
     50 g  Strong cheese *
 
  * Mature Cheddar, feta, or Greek-style salad cheese, & blue cheese
    all work here.
  
  Pre-heat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure
  there is a shelf at or just below the centre of it. Lightly grease a
  450 g loaf tin and set to one side.
  
  Measure the milk into a jug or mug and add the lemon juice, squeezing
  in the juice from a lemon half or measuring in the bottled stuff.
  Stir to combine and stand it to one side for about 10 minutes to
  curdle. It will look grim, but it's doing science, so give it the
  respect it deserves.
  
  Meanwhile, weigh the flour into a large mixing bowl and add the
  bicarbonate of soda. Mix through thoroughly. Fold the courgette and
  the cheese through to distribute evenly, but do not overmix, as the
  moisture can start to form little clumps of dough, and we don't want
  that just yet.
  
  Pour the curdled milk and lemon juice into the centre of the bowl and
  mix well to form a very sticky dough. This doesn't need kneading, so
  if it's a little goopy, that's absolutely ideal.
  
  Tip the dough into your prepared loaf tin and shake gently to
  distribute it into the corners. Don't worry about smoothing the
  top--soda bread is meant to be delightfully knobbly! Pop it into the
  oven on the middle shelf and bake for 1 hour, or until a knife
  inserted in the centre comes out completely clean.
  
  Remove the tin from the oven and allow to cool for 30 minutes, before
  turning out the loaf onto a wire rack to cool completely. You can
  leave it in the tin if you don't have a wire rack, but bear in mind
  that this retains some of the moisture from residual steam, and the
  bread will be a little softer and heavier for it. Not a bad thing, by
  any means.
  
  Slice and serve warm or allow to cool completely and wrap in cling
  film or tin foil to keep fresh.
  
  To Keep:
  
  Keep tightly wrapped or in an airtight container for 2 to 3 days, or
  slice and freeze for up to 4 months.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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