I have been trying to master the art of bread making (with varying degrees of success) for the last year now, as for me you just can’t beat the taste of freshly baked bread with a bit of butter and homemade Raspberry jam. However bread making can take time and be quite labourious with the proving and the kneading especially as I make bread by hand as I don’t have a bread maker. That was until my lovely friend Ade revoluntionised my bread making with her Soda Bread recipe. This is such a quick, easy and budget friendly bread recipe. You don’t need to let it prove and there is only a little bit of kneading involved so it’s really easy to enjoy freshly baked bread more often. Perfect for those lovely seasonal Winter soups or with a bit of smoked Salmon.
- Butter melted
- 450g/1lb plain flour plus extra for dusting
- 1tsp salt
- 1tsp bicarbonate of soda
- 400ml/14fl oz buttermilk
To make it even more wholesome, you can substitute half the plain white flour with wholemeal flour.
- Preheat the oven to 220C/425F/Gas Mark 7. Lightly grease a baking sheet with the melted butter.
- Sift the flour, salt and bicarbonate of soda into a bowl. Make a well in the middle of the dry ingredients and add three quarters of the buttermilk and mix to form a soft dough. Add the remaining buttermilk if needed.
- Turn out the dough onto a floured surface and knead a little. It’s important not to overwork the dough too much here otherwise the bicarb won’t do it’s magic.
- Shape into a 20cm/8 inch round.
- Place the bread on the prepared baking sheet, cut a cross in the top and bake in the pre-heated oven for 25-30 minutes. You’ll know the bread is ready, when you get a hollow sound when tapping the bottom of the loaf.
- Transfer to a wire rack to cool.
I’d love to know how you get on with this recipe so feel free to Instagram or Tweet me your Soda Bread pictures.