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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.

Hi Food Tube, I'm Jack, I'm new so please be nice to me, bear with me. When I was unemployed

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B2 UK JamieOliver bread soda rhubarb milk ginger

Rhubarb and Ginger Soda Bread | Jack Monroe

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    han-chi posted on 2015/04/04
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