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Title: Courgette & Cheese Soda Bread
Categories: Breads
Yield: 1 Loaf

Oil; for greasing
250 ml Milk
2 tb Lemon juice;
- fresh or bottled
400 g Self-raising flour
1 1/2 ts Bicarbonate of soda; level
1 lg Courgette (2 sm); grated
- according to preference
50 g Strong cheese *

* Mature Cheddar, feta, or Greek-style salad cheese, & blue cheese
all work here.

Pre-heat the oven to 160?C/fan 140?C/325?F/gas 3 and make sure
there is a shelf at or just below the centre of it. Lightly grease a
450 g loaf tin and set to one side.

Measure the milk into a jug or mug and add the lemon juice, squeezing
in the juice from a lemon half or measuring in the bottled stuff.
Stir to combine and stand it to one side for about 10 minutes to
curdle. It will look grim, but it's doing science, so give it the
respect it deserves.

Meanwhile, weigh the flour into a large mixing bowl and add the
bicarbonate of soda. Mix through thoroughly. Fold the courgette and
the cheese through to distribute evenly, but do not overmix, as the
moisture can start to form little clumps of dough, and we don't want
that just yet.

Pour the curdled milk and lemon juice into the centre of the bowl and
mix well to form a very sticky dough. This doesn't need kneading, so
if it's a little goopy, that's absolutely ideal.

Tip the dough into your prepared loaf tin and shake gently to
distribute it into the corners. Don't worry about smoothing the
top--soda bread is meant to be delightfully knobbly! Pop it into the
oven on the middle shelf and bake for 1 hour, or until a knife
inserted in the centre comes out completely clean.

Remove the tin from the oven and allow to cool for 30 minutes, before
turning out the loaf onto a wire rack to cool completely. You can
leave it in the tin if you don't have a wire rack, but bear in mind
that this retains some of the moisture from residual steam, and the
bread will be a little softer and heavier for it. Not a bad thing, by
any means.

Slice and serve warm or allow to cool completely and wrap in cling
film or tin foil to keep fresh.

To Keep:

Keep tightly wrapped or in an airtight container for 2 to 3 days, or
slice and freeze for up to 4 months.

Recipe by Jack Monroe

Recipe FROM: <https://www.panmacmillan.com/blogs/
lifestyle-wellbeing/jack-monroe-free-ebook>

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