Fresh from the Great British Bake Off final, baking supremo Paul Hollywood is taking over the This Morning kitchen.
He's here baking his caramelised onion soda bread which he says will turn us all into master bakers in next to no time.
Recipe taken from A Baker's Life by Paul Hollywood
Makes: 1 loaf
1 tbsp sunflower oil
15g unsalted butter
2 onions, finely sliced
1 tbsp soft dark brown sugar
2 bushy sprigs of thyme, leaves picked
1 tsp fine salt, plus a pinch for the onions
250g plain white flour, plus extra for dusting
250g plain wholemeal flour
1 tsp bicarbonate of sods
Heat the oil and butter in a large frying pan. Once the butter has melted, add the onions and stir to coat. Cook slowly over a low heat, stirring occasionally, for about 20 minutes until the onions are softened.
Add the sugar, thyme and a pinch of salt. Continue to cook until the onions turn golden brown, stirring occasionally to stop them burning. Tip onto a plate and leave to cool.
Heat your oven to 200C / Gas 6 and line a large baking tray with baking parchment
Put both flours into a large bowl with the salt and bicarbonate of soda and mix well. Make a well in the centre and add the caramelised onions and half the buttermilk. Use the fingers of one hand (or around bladed knife and then your fingers) to draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky, malleable dough. You may not need all the buttermilk (depending on the flour – different brands absorb slightly more or less liquid).
Tip the dough onto a floured surface, shape into a ball and flatten slightly. Place on the prepared baking tray. Use a large sharp knife to mark the loaf into quarters, cutting deeply into the dough, but not quite through the base. Dust the top of the loaf with flour.
Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes for so.
Transfer to a wire rack to cool completely. Soda bread is best eaten on the day it is made, or at least within a day or two. It also freezes well