Recipes, re-invented from cooking shows
Mexican Spiced Soda Bread
Prep. Time:
Baking Time:
Total Time:
30 minutes
45 minutes
75 minutes
Serves:
1 large loaf (8-10 servings)
Nadiya's innovative fusion creation combines familiar curry spices with traditional Irish soda bread technique, addressing texture issues through improved handling methods. The corrected minimal-kneading approach prevents Mary's "overworked" critique while achieving proper crumbly soda bread texture. Bold cumin and coriander spicing reflects Nadiya's confident home cooking approach, paired with warm tomato salsa that complements the Mexican-inspired flavors. Technical improvements ensure authentic soda bread structure while maintaining cultural fusion innovation.
Ingredients
FOR THE MEXICAN-SPICED SODA BREAD:
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 3/4 cups buttermilk
2 tablespoons olive oil
1 large egg
FOR THE WARM TOMATO SALSA:
1 lb ripe tomatoes, diced
1/2 large onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 tablespoon tomato paste
1/2 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
Salt and pepper to taste
FOR ASSEMBLY:
Extra flour for dusting
Coarse salt for sprinkling
Fresh cilantro for garnish
Instructions
MAKE THE MEXICAN-SPICED SODA BREAD:
1. Preheat oven to 425°F. Line baking sheet with parchment.
2. In large bowl, whisk flour, salt, baking soda, baking powder, and all spices.
3. Cumin and coriander provide the familiar spicing Nadiya referenced.
4. In separate bowl, whisk buttermilk, olive oil, and egg.
5. Pour liquid into flour mixture and stir just until dough comes together.
PREVENTING MARY'S "OVERWORKED" CRITIQUE:
6. Turn dough onto floured surface with minimal mixing.
7. Very lightly knead 2-3 times only - just to bring together.
8. Dough should remain shaggy and slightly rough for proper crumble.
9. Avoid smooth, uniform texture that creates dense bread.
10. Form into round loaf about 8 inches across.
PROPER SCORING:
11. Using sharp knife, cut deep X across top of loaf.
12. Score should go almost halfway through loaf for proper baking.
13. Embrace slightly uneven, homestyle look.
BAKING FOR CORRECT TEXTURE:
14. Bake 15 minutes at 425°F for initial rise and crust.
15. Reduce to 375°F, bake 25-30 minutes more until golden.
16. Should sound hollow when tapped on bottom.
17. When cool, should break apart easily, not hold together densely.
PREPARE THE WARM TOMATO SALSA:
18. Heat olive oil in large skillet over medium heat.
19. Sauté onion until softened, about 8 minutes.
20. Add garlic, jalapeño, cumin, and paprika. Cook 1 minute.
21. Add tomato paste, cook 1 minute, then add diced tomatoes.
22. Cook 10-12 minutes until tomatoes soften but maintain some texture.
23. Stir in lime juice and cilantro. Season with salt and pepper.
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