River Cottage bread and butter

As promised here are the recipes for the soda bread and butter we made during out day at River Cottage.  

River Cottage Butter with Edible Flowers
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  1. 500ml Double Cream
  2. Sea Salt Flakes
  3. Herbs
  4. Edible Flowers
  1. Whip the cream with an electric whisk until it starts to split and looks a bit like scrambled eggs.
  2. Use a wooden spoon to continue to beat. Continue to do this until it begins to split and you begin to see liquid, this is the buttermilk.
  3. Take the butter into your hands and squeeze out excess buttermilk.
  4. Once you've squeezed out all the buttermilk place in the refrigerator for about 1 hour.
  5. Wash the butter in iced water to help prolong its life.
  6. Flatten out the butter onto a sheet of greaseproof paper to form a rectangle.
  7. Sprinkle with salt.
  8. Top with edible herbs and flowers.
  9. Run a knife between the butter and the baking parchment.
  10. Roll the butter like a "swiss roll".
  11. Wrap the butter on a fresh sheet of parchment.
  12. Refrigerate until solid then slice and serve.
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River Cottage Soda Bread
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Prep Time
20 min
Prep Time
20 min
  1. 500g plain white flour, plus extra for dusting
  2. 10g salt
  3. 4 tsp baking powder
  4. 300ml buttermilk, thin yoghurt, milk or water
For coating
  1. A little flour (rye would be good)
  2. Preheat the oven to 200°C/Gas Mark 6. Combine the dry ingredients in a bowl and mix in the buttermilk or other liquid to make a dough.
  3. Knead briefly, divide into two then shape into rough rounds. Flatten by patting them until about 5cm high, flour the loaves all over and place on a baking tray. Now cut a cross in the top of each loaf, almost through to the bottom then stab lightly all over.
  4. Bake for 20–25 minutes or until the bread sounds hollow when tapped on the base then allow to cool for a few minutes on a wire rack.
  5. They are best eaten warm with butter.
  1. To make brown soda bread replace the white flour with wholemeal and add a good tablespoonful of black treacle. This makes a sweeter, slightly heavier bread – excellent with a pint of Guinness and an Irish stew!
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