INGREDIENTS


  • 225g/ ½lb plain flour
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 200mls–300mls/ ½pt buttermilk
  • 200g/7oz smoked bacon lardons, fried off until crisp and cooled
  • 55g/2oz cheddar cheese, grated
  • 55g/2oz wild garlic, washed, gently dried and finely sliced

METHOD


Makes 1 loaf

 
1. Preheat oven to 200c/400f/GM6/Aga-baking oven.
2. Sieve the flour, bicarbonate of soda and salt into a mixing bowl, add the bacon, cheese and wild garlic.

3. Mix to a soft dough with the buttermilk. The dough should be soft, not too wet and not too sticky.
4. Turn onto a lightly floured surface and knead gently to shape the dough into a 5cm/2” deep round.
5. Place the dough on a lightly floured baking sheet. Sprinkle some flour over the top and then make some slashes across the dough.
6. Bake in the oven for 35-40mins. Aga – baking oven for 30mins, then roasting oven for 5-10mins or until just lightly browned.

7. Take out of the oven, turn upside down and tap the bottom of the bread. It will sound hollow when properly cooked through.
8. Cool on a wire rack or wrap in a tea-towel until cool.

Think Ahead & Helpful Hints
• This bread is best eaten on the day however it is still good a day or two after. Slice and toast to have with breakfast or brunch.
• The trick with this bread is not to over-mix the dough. Bring together as quickly and as gently as possible, keeping it light and airy.