From the kitchen
Savory Goat's Milk and Herb Soda Bread
No-yeast bread featuring rosemary and garlic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 1 clove garlic, minced
- 1 1/2 cups whole goat's milk
Method
- Preheat the oven to 400°F and lightly flour a baking sheet.
- Whisk the flour, baking soda, salt, rosemary, and garlic together.
- Pour in the goat's milk and stir just until a shaggy, sticky dough forms — do not overmix.
- Turn out onto the floured sheet, shape into a round loaf, and cut a deep cross into the top with a knife.
- Bake 35-40 minutes, until deeply golden and it sounds hollow when tapped on the bottom.
Kitchen note
This bread is best eaten the day it's baked, while the crust is still crisp.
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