Crunchy Bacon Soda Bread

My boyfriend and I love to cook so whilst at his house recently we made a delicious sausage casserole and this Crunchy Bacon Soda Bread from The Great British Bake Off: Everyday recipe book by Linda Collister. The bread went really well with the casserole so I thought I would share the recipe on here.



Crunchy Bacon Soda Bread

  • 4 rashers (85g) smoked back bacon, chopped into 5mm strips
  • 1 shallot, finely chopped
  • handful of parsley sprigs (I think rosemary would also work very well)
  • 450g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 25g unsalted butter, chilled and diced
  • about 350ml buttermilk

One baking sheet lined with baking parchment

Put the bacon into a cold non-stick frying pan, set over a fairly low heat and cook, stirring occasionally, until fat starts to melt. Turn up the heat to medium and cook until the bacon starts to colour. Add the shallot and parsley and cook, stirring constantly, until shallot turn golden. Remove from the heat and leave to cool.

Heat your oven to 220C. Sift the flour, bicarbonate of soda and salt into a mixing bowl. Add the pieces of butter and toss in flour. Then rub the butter into the flour until the mixture looks like breadcrumbs.

Stir in the cooled bacon mixture using a round-bladed knife. Make a well in the centre of the mixture and pour in the buttermilk. Mix everything together to make a soft slightly sticky rough-looking dough. If the dough feels dry and won’t come together, work in more buttermilk, a tbsp at a time.

Lightly dust your hands and the worktop with flour, then turn out the dough and shape it into a bal, using no more than 3 or 4 kneading movements – the dough shouldn’t look smooth. Set the ball of dough on the baking sheet and gently flatten with your fingers so the dough is 3-4cm tall. Using a table knife, cut a deep cross in the top of the dough and dust with flour.

Place in the heated oven and bake for about 35 minutes until the bread is a good golden brown and sounds hollow when tapped on the base. Transfer to a wire rack to cool. Best eaten the same day or toasted the next.


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