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   MSGID: 35035.fidonet_cooking@1:105/500 2d7eb3d3   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coconut Milk Soda Bread   
    Categories: Breads   
         Yield: 1 Batch   
       
       250 g  Plain flour; plus extra for   
              - dusting   
         1 ts Bicarbonate of soda; level   
         2 ts Lemon juice;   
              - fresh or bottled   
       180 ml Coconut milk; from a tin *   
       
     * Pop the rest in a different container in the refrigerator to use in   
     the next 3 days, but it cannot be stored in the tin.   
        
     Sometimes I think I want another baby, and so I go to bake some bread   
     while I mull it over. A 40-minute incubation period later, and I'm   
     rocking a warm snuggly bundle against my hip that will sleep all   
     night, not chew my nipple, or eject sour milk down my back, and you   
     know, I'm over it. This is one of those recipes for one of those   
     days, and based on my original easy-peasy soda bread, but suitable   
     for vegans and lactose-intolerant folk, too.   
        
     This is a small loaf, but the recipe can be doubled or tripled for   
     larger homes--just turn the oven down to 160?C/325?F/gas 3 after   
     the first 30 minutes and add an extra 30 minutes of cooking at the   
     end.   
        
     Preheat the oven to 180?C/350?F/gas 4 and dust a baking tray with   
     flour. Mix the flour and bicarb together in a large mixing bowl until   
     evenly distributed. Soda bread doesn't take much kneading, so it's   
     better to evenly scatter the bicarb throughout when mixing than end   
     up with a wonky loaf.   
        
     Squeeze or pour the lemon juice into the coconut milk, depending on   
     whether you are using a fresh lemon or the bottled stuff--I have   
     never noticed a difference between the two in cooking and always keep   
     a bottle kicking around.   
        
     Make a well (a kind of hole) in the middle of the dry ingredients and   
     pour in the milk and lemon juice mixture. Mix firmly but briefly   
     until just combined, then tip out the dough onto a floured worktop.   
     Knead for 30 seconds, no more, just to bring it together. Pat it into   
     shape and pop it on the baking tray.   
        
     Score the loaf down the middle--that is, cut it lightly with a sharp   
     knife, then dust the top with flour from your work surface. Bake for   
     40 minutes. Allow to cool slightly on the tray, then slice and enjoy.   
     Store in an airtight bag or container and keep for up to 3 days, or   
     in the freezer for up to 3 months.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
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