B2 High-Intermediate UK 1406 Folder Collection
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Hi Food Tube, I'm Jack, I'm new so please be nice to me, bear with me. When I was unemployed
I started off writing a blog about feeding myself and my son quite cheaply. That blog
got quite a hit following and I've ended up here. In this video today I'm going to be
showing you how to make a rhubarb and ginger soda bread. This is a really simple recipe,
less than an hour from start to finish. It's warm, it's soft, it's affordable and it just
works perfectly. So it's just bish, bash, bosh, there you go you can make bread. Once
you've got a good soda bread under your belt you can chuck whatever odds and sods you've
got in your fridge in there. Mine today is gonna be rhubarb but any fruit, any veg, any
herb, any bits and pieces you can just fling it all in a soda bread and make it into a
whole new thing. I'm just going to chuck all this in a bowl, put a bit of sugar on top.
Rhubarb can be a little bit bitter so I'm just gonna sweeten it up a bit. So just a
couple of generous heaped teaspoons of sugar there. Now it's all nicely chopped I'm just
gonna leave that to one side while I do all the bready bit. Now this is really simple
bread making. Take half a lemon, squeeze it into 300ml of milk; this will make your milk
curdle a little bit and start to sour which is essential when making soda bread. Traditional
soda bread recipes would use buttermilk which is soured milk so essentially that's exactly
what I'm doing but for a fraction of the cost. And with milk I've got normal, bog standard
semi-skimmed and then, there you go, I'll tip that up towards you there. it doesn't
look great but trust me it is absolutely fine. When I started writing my blog I was looking
for the absolute cheapest ways to do absolutely everything and I found that if you've got
a pot of yoghurt sitting in the fridge going a little bit off, soda bread is the perfect
place to smuggle it. So now I've got 300g of self-raising flour, I'm gonna tip it in
here just like that. Add a rounded teaspoon of bicarb and that reacts with the lemon juice
and the milk and makes your bread go from a dough to a bread. Take your rhubarb, think
I've got a bit too much here so I'm gonna tip that lot in, give it a mix through. And
I'm just gonna add some ginger to that as well. I've lost my grater so instead I am
just scraping this ginger with a teaspoon, which is the easiest way to peel it. It's
got extremely thin skin so you can just scrape the skin off it and you also don't lose too
much of that ginger there because it literally only takes off the skin. So I use that method,
I'm gonna get it in nice, thin strips. Just gonna mix that through as well using the world's
smallest spoon to mix all this through. And make a well in the centre of it, add a little
bit of this nicely curdled milk here. So I'm gonna add most of that, mix it up. So add
the liquid gradually. Because the last thing you want to end up with is a sticky mess that
clings to you like a three year old that wants its dinner. Yeah it's looking just right.
It needs to come together but if it goes a bit too dry you can add a little bit of the
extra soured milk to it. If it goes too far the other way then you can just add a little
bit of extra flour and keep mixing it in. So it's quite simple. There you go, that's
just about perfect, it's a nice little ball. It's a little bit sticky, a little bit tacky.
The secret to doing good soda bread is not to mess around with it too much. So you fidgets
and fiddlers resist, you leave it to do its thing. It needs some more flour. Bung that out
there. I'm just gonna turn this over once or twice, pat it and leave it alone. Lightly
dust your loaf tin, pop that in, make a split down the middle for the fairies. Irish folklore
says that soda bread is full of fairies, you make a split down the middle to let the fairies
out. They're making your bread all nice for you, you let them free, let them go and do
the next one. I'm gonna chuck that in the oven, 180°C for about forty minutes. Told
you it was simple, told you it was easy and that's it.
So that looks great actually. It's
got that good little knobbly, crusty texture that you'd expect from a soda bread there
and I'm quite looking forward to cutting this open. Just gonna get into this and see how
it looks. Oh nice. So I'm just gonna break a bit of that open there, look at that gooey
bit of rhubarb. I'm gonna give this a go for you, yeah? Oh my god, it is really good.
It just sort of falls apart in your mouth there because it's sort of soft and gooey
and it just works really perfectly. I love it as you can tell. So thanks for sticking
with me guys. Remember I'm new, this is my first Food Tube video so let me know what
you think in the comments below; if you'd like to see me again, hear from me again and
all the details, how to get in touch on Twitter, Facebook, BlogBook etc are all in the box
below, under here, should be under here if this works. Yep? Great. Thank you so much
for sticking with me guys and I hope to see you again soon.
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Rhubarb and Ginger Soda Bread | Jack Monroe

1406 Folder Collection
han-chi published on April 4, 2015
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