Part one | Yummly sharing button
Hello everyone! Before going through today’s recipe I would like to introduce you to the Yummly button: The new sharing button that appears next to the pin it button at the end of each post and allows you to share recipes on Yummly.
Yummly is an amazing food site where you can find recipes from all over the world.To be completely honest with you I decided to try Yummly in order to share my blog’s recipes but after creating my account and discovering some of the site’s features I fell in love with it. It’s like the ultimate recipe organization tool. No more forgotten printed recipes and sticky notes with ingredients in my wallet, my organizer and my kitchen drawers.
The great thing is that after creating an account on Yummly you can save recipes from any website or blog in your recipe box and categorize them to your liking. You can also use the powerful Yummly search tool to find recipes that meet several criteria.
Let’s say you want to find chicken recipes. You can customize your search to find recipes for special occasions (like Christmas), that contain a specific ingredient (like mustard), that do not contain something you do not like (like let’s say mushrooms). The search also allows you to specify any food allergies, preferable cooking techniques or wanted types of dish.
I hope you like Yummly as much as I do.
Part two | Soda bread talk & Recipe
I discovered soda bread while reading a newly bought cooking book a few years back. I fell in love with the idea of being able to create bread fast and easy.
The main difference between soda bread and common bread is the use of baking soda (sodium bicarbonate) as a leavening agent instead of yeast. When sodium bicarbonate meets acid a chemical reaction starts that causes the formation of carbon dioxide. These small bubbles of air that come from this reaction cause the bread to rise while baking. This is why soda bread recipes contain acids like buttermilk, yogurt or vinegar.
I’ve noticed that most recipes tend to enrich soda bread with dried fruits or raisins creating delicious breakfast breads. I’ve decided to adapt the basic recipe to create Mediterranean style olive oil soda bread with dried oregano and thyme.
Scroll down to see olive oil soda bread making photos.
- 400g bread flour* (14.11 oz)
- 250g milk (8.80 oz)
- 5g/1tsp vinegar
- 5g/1tsp salt
- 5g/1tsp baking soda
- 2tbsp extra virgin olive oil
- ½ tbsp dried oregano
- 1 tbsp dried thyme
- Mix milk with vinegar. Set aside.
- In a large bowl place flour, salt, baking soda, oregano and thyme. Mix dry ingredients together so everything is evenly distributed.
- Add olive oil and stir using a spoon.
- Add milk mixture and stir again until mixture turns into dough. Do not over-knead.
- Sprinkle working surface generously with flour.
- Transfer dough onto working surface and shape it into a ball. Press it gently and roll it into flour so it is generously coated.
- Cut an “X” into the top of the dough using a knife.
- Transfer loaf onto a lined baking sheet** and bake in a preheated oven at 200oC/400oF, using the top and bottom heating elements, for 40-50 minutes.
- * You can use any kind of bread flour you like (white, whole wheat). I used 200g (7 oz) white bread flour and 200g (7 oz) yellow, rustic, bread flour. Another option would be to use 300g (10.60 oz) white bread flour and 100g (3.50 oz) fine semolina flour.
- ** You can bake your bread onto an oiled or lined with parchment paper baking sheet, a non-stick springform pan, a pizza stone or a cast iron skillet. I used a pre-heated pizza stone but anything else would do just great.
- From the moment acid (vinegar) comes in touch with baking soda the chemical reaction starts so it is best not to work fast. Avoid over-kneading as this may result into tough bread. A non-sticky shaggy dough is what we want.
- Cutting/scoring the top of the dough helps heat reach the center of the dough while baking.