Wednesday, 8 July 2015

Soda Bread

Soda Bread
I Make No Apologies!

Well, if you've been copying along and trying out a few of our recipes and you had a go at the butter making, well you should have a jug of buttermilk sitting about needing to be used up. Well, here's a recipe that'll get it used up!

This is for an Irish Soda Bread. There are various different versions of the Quick Bread but this is one if my favourites. It's a great wee recipe for when you fancy fresh bread but haven't time for the traditional proving. The raising agent is the Bicarbonate of Soda (Baking Soda) which reacts with the acidity of the buttermilk to make the bubbles and the rise. This does make it a 'heavier' texture but don't be put off, we aren't talking brick here :)

It's much like a cross between bread and a cake. We use it for cheese on toast, with butter and jam as a snack or with soup. I definitely recommend the butter and jam option! I make no apologies for your waistlines!


340g Self Raising Flour

340g Plain Flour

1 tsp Salt

1 tsp Bicarbonate of Soda

300 ml Buttermilk


Mix both the flours, salt and bicarbonate of soda together.

Add the buttermilk.

Mix to form a stiff dough. If your mixture is a little dry then you can use a little more buttermilk (or straight milk) but you don't want your dough sticky, so be careful as you add.

Turn out the dough and knead briefly. Don't over knead, this isn't like normal bread and over kneading can affect the rise.

Shape into one large or two small rounds and place on a floured baking tray.

Bake for 30-40 minutes in a 200oC/400oC/Gas 6 oven. The larger one will take longer than the two small so bear that in mind.

The bread is ready when it is hollow sounding when tapped on the bottom and golden on top. It may split slightly, don't worry about that.


So there it is, Irish Soda Bread! I know this'll become a firm favourite with all who try it! And it's so easy!!


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