Delicious soda bread freshly baked with Dorset Strained Yoghurt

Switch on the oven to 230 degrees.

Grease baking sheet.

Sift flour salt and bicarb into the mixing bowl, add sugar.

Stir in the yoghurt with a wooden spoon and then bring it all together into a doughy mass with your hands. Add a bit more flour if too wet.

Knead the dough lightly in the bowl for about half a minute until smooth, then shape it into a deep ball. Place on the baking sheet and slash a deep cross in the top.

Bake at 230 degrees for 12 minutes and then turn the oven down to 200 degrees and cook for another 20-25 mins until the base sounds hollow when tapped.

Cool for 15 minutes Π²Π‚β€œ best eaten fresh but good toasted the next day.

With thanks to Kevin Lane for the submission!