3cups(360g) self rising flourplus extra for rolling
2tbspsugar
2tspbaking powder
1tspsalt
1tspgarlic granules(optional)
1tspItalian mixed herbs(optional)
½tsppaprika(optional)
1cup(130g) grated cheddar cheese or sub with grated mozzarella
1cup(240ml) low-fat buttermilk
Instructions
Sift the dry ingredients – flour, baking powder, salt, spices and sugar into a mixing bowl.
Add the mixed herbs and grated cheese. Mix together to combine.
Add the buttermilk and mix together with the spoon, or your hands, until you have a very shaggy loose dough.
Tip the dough onto a floured worktop. Quickly shape the dough to a round loaf – avoid overworking the dough or the bread will be tough.
Cut a deep cross on top of your loaf using a sharp knife.
Transfer to a slow cooker lined with two layers of baking paper.
Cover the cooker with a clean towel or kitchen paper to prevent condensation from dripping on the bread. Add the lid and cook for 2 ½ hours on HIGH.
Lift the bread out using the baking paper and flip it over. Return to the cooker and cook for a further 30 minutes on HIGH.
Take the bread out of the crockpot. It should be cooked through – if you have a digital thermometer check the internal temperature is 95C /200F.
Leave the bread to cool down before slicing and serving. It tastes sensational spread with a little salted butter!
Video
Notes
WHAT DOES IT TASTE LIKE? My kids declared “it tastes like pizza!” and so we have dubbed this pizza bread. This is due to the cheese, garlic granules and herbs no doubt.DOES IT KEEP WELL? Unlike oven baked soda bread which usually goes stale quite quickly, this slow cooker soda bread stays fresh for 3-4 days but will need to be toasted before serving unless it is just baked. CAN YOU FREEZE IT? As with most bread this freezes beautifully. Slice fresh and put in a bag then toast straight from frozen. HOW TO MAKE SELF RISING FLOUR Add 2 tsp of baking powder for every cup (130g) of all purpose flour.NO BUTTERMILK? Make your own! Add 1 tablespoon or vinegar or lemon juice to a cup (240ml) of milk. Stir well and leave for 5-10 minutes until the milk looks a little curdled and thickened before using in place of buttermilk.