Subj : Courgette & Cheese Soda Bread To : All From : Ben Collver Date : Sun Nov 16 2025 08:29:04 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .