Baked bean tin soda bread recipe
 Don’t throw those old baked bean tins away! Anna Haugh’s clever recipe requires zero kneading and is ready in less than an hour. Try serving with Anna's salmon. 30g/1oz salted butter, plus extra for the tins300g/10½oz coarse wholemeal flour, plus extra for the tins½ tsp bicarbonate of soda1 tsp baking powder25g/1oz demerara sugar1 tsp fine sea salt1 free-range egg, lightly beaten700ml/1¼ pint buttermilkbutter or smoked salmon, to serve (optional) 30g/1oz salted butter, plus extra for the tins 300g/10½oz coarse wholemeal flour, plus extra for the tins ½ tsp bicarbonate of soda 1 tsp baking powder 25g/1oz demerara sugar 1 tsp fine sea salt 1 free-range egg, lightly beaten 700ml/1¼ pint buttermilk butter or smoked salmon, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly.Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon.Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes.Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Preheat the oven to 220C/200C Fan/Gas 7. Butter and flour 2 old baked bean tins, or a 500g/1lb 2oz loaf tin. It's important to preheat the oven and prepare the tins before making your bread, as once the dough is mixed it’s best baked immediately. Melt the 30g/1oz butter and leave it to cool slightly. Melt the 30g/1oz butter and leave it to cool slightly. Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon. Put all the dry ingredients in a large bowl and mix so they are evenly dispersed. Make a well in the centre. Add the cooled melted butter, egg and buttermilk, then mix well and quickly with a spoon. Your mix should be wet and it should drop off the spoon. Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes. Working fast, divide the dough between the prepared tins. Bake for 10 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and cook for a further 35 minutes. Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon. Take the bread out of the tins and allow to cool. Once cool, if you wrap the bread in cling film it will stay fresh for longer. This is delicious just with butter or is also wonderful with smoked salmon.