Spotted Dog may be the most well known soda bread with “extra bits”. It has added raisins or currants, a spoonful of sugar and an egg as the budget allowed. Often served as a special Sunday treat in Ireland it was also made to support and encourage men in days gone by, who were working hard in the fields over harvest and threshing time.
Today though I am going to share a savoury option, made for a “Cooking with Herbs” class last month but also a good option for hot summer days when everyone is outside and “Mom” would like to join in. All work and no play was never a good plan and soda bread is an “in the oven in five minutes, set the timer and move on to other things” kind of bread, perfect for summer salads as well as a side to hearty autumn soups.
You will need:
1 recipe of 50/50 soda bread
1 cup freshly chopped oregano
3 -4 Tbsp. sundried tomatoes chopped
1 tsp. garlic powder, 1 Tbsp. chopped fresh garlic or if the season it right, garlic scapes
1/4 cup Parmesean cheese. I used flaked, ground will also work.
Add the extra bits to the dry ingredients before adding in the whey or buttermilk and continue as per the recipe. Bake an extra 3 – 5 minutes to compensate for the added moisture from the tomatoes.
Serve with butter or plain cream cheese or pile on lettuce and tomato, cheese or sliced meats for a tasty sandwich.
I usually have a final picture but my students got to the entire loaf before I had a moment to snap anything.
So here are two other flavour options that were made with a no knead overnight recipe.
Walnuts, Orange peel & Fig jam
1/4 cup finely chopped walnuts
1 – 1/2 Tbsp. zested orange peel
1/4- 1/3 cup fig jam
Roasted peppers, Olives, Rosemary & Asiago cheese
3 – 4 Tbsp. roasted peppers in oil, chopped
3 – 4 Tbsp. black olives or another variety if you prefer
1 9 inch sprig of rosemary, stripped for the leaves
1/4 cup Asiago cheese chopped or grated
May one of these three options inspire your kitchen creativity.