Subj : Coconut Milk Soda Bread To : All From : Ben Collver Date : Sat Nov 15 2025 13:47:36 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .