A quick and simple recipe can be easily baked fresh for breakfast or tea. Recipe courtesy of AGA Cookshop.
500g plain flour (or a mixture of wholemeal and plain flour.
1 tsp bicarbonate of soda
1 tsp salt
Approx. 400ml (14 fl oz) buttermilk
Lightly grease the 1.75L casserole.
Mix the dry ingredients together. Add the buttermilk to form a very soft dough.
Turn the dough out on to a lightly floured work surface and shape into a neat round.
Place in the casserole and make a deep cross in the top with a sharp knife.
2, 3 and 4 oven AGA: Bake on the grid shelf placed on the floor of the roasting oven for 30-35 minutes or until the bread is golden and cooked through.
To test if the bread is cooked, tap the underside it should sound hollow.
Wrap in a clean tea towel to cool – this stops the crust hardening too much.
Conventional oven: Bake in an oven preheated to 200 degrees C / Fan 180 degrees C / Gas 6 for 30 minutes, then turn the bread upside down and continue baking for 10-15 minutes or until the bread sounds hollow when tapped on the bottom.