SODA BREADS - VEGGIE AND VEGAN

Update - 13th Feb 2012.
Made 2 x 200g soda breads today (one, an Italian focaccia-type loaf), including a good glug of olive oil - they were gorgeous  with a lovely soft crust:

(Also: Fruit soda bread and Curried soda bread)

(This is a very adaptable bread – you can put anything in it that takes your fancy!)

Ingredients:

1 mug or 200g self raising flour

1/4 tsp salt

1/3^rd mug or 125ml water

Method:

1. Heat the oven to 220C, 425F, gas mark 7 and prepare your baking tray.

2. Place the flour and salt into a large mixing bowl. When the oven is hot, add the water and begin mixing with a table knife or similar.

3. Mix together into a soft dough, stirring and cutting through the dough as it forms, adding more flour or water as needed. Turn it out onto a floured worktop, firmly mould it into a round flat loaf, about 3cm thick and place it on your prepared baking sheet. (With practice you can get the mixing and shaping done in less than two minutes.) To allow the heat of the oven to reach the centre of the dough more easily, cut a deep cross into the top of the loaf with the knife.

4. Bake in the centre of the oven for around 20 minutes, but check after 15.

5. The loaf is ready when it has a good colour underneath and a skewer comes out clean – or it ‘breaks’ cleanly. You may need to put it back in, upside down, for a few more minutes. Place to cool on a wire rack and – for a softer crust – wrap the bread in a tea cloth.

Fruit soda bread:

At step two, instead of the salt, add 1 dessertspoon of sugar, half a mug (100g) of dried fruit and a teaspoon of mixed spice.

Curried soda bread:

At step two, along with the salt, add a teaspoon of curry powder.

Italian soda bread (see pics, above)
At step two, after the water is added, pour in a good glug of olive oil (2-3 tablespoons?) then proceed as per the recipe;
Then, if you wish to make it into a focaccia, at step four, after the dough is mixed, give the dough 3 or 4 flatten and folding actions, then roll out into a circle about 1.5-2cm thick. Press holes in it with your fingers, then fill the holes with olive oil. Make sure you use a tray with a lip to contain any oil that spills over.
Bake as above - the olive oil disappears just as the loaf is baked! I always get a kick out of that!

Notes:

These amounts make a small loaf – for a larger loaf, just double up the ingredients and bake for 25-30 minutes.

If you only have plain flour, you’ll need to add baking powder  - 1 teaspoon for each 100g of flour, or 2 teaspoons for a mug full.
You can also make these breads with wholemeal or spelt flour.

In a frying pan:

Roll or squash the loaf into a flat round and bake it in a dry frying pan with lid (use a baking sheet if you don’t have a lid) for about 6-7 minutes on each side on medium heat.

Here's how I made this frying pan bread in only 13 minutes!

And, my new record, bread made in a sandwich toaster in only 8 minutes!