Soda bread is the easiest bread to make, it’s probably not technically bread, but it’s quick and simple to do and perfect when you’re in rush. I always have a great ideas about making my own bread but I just find I never have time! I know, I know, I should find it but it just seems to take hours and I never think about wanting bread until I’m hungry, and my hunger comes quickly and needs fulfilling there and then.
This recipe is super easy, I’ve adjusted it slightly for what I had in the fridge but you can use all buttermilk if you have it at home. The fact that it’s so plain it means it’s great for adding bits and pieces to like some crispy bacon, roasted vegetables or even dried fruit to jazz it up for a sweet treat at tea time. However, I just kept it simple so that I could have it with cold meats and soft poached eggs (my new favourite Saturday lunchtime treat!).
You don’t have to cut it as deep as I did, I actually went a bit too crazy with the cutting but it just gives it a nice shape and style!
The finished bread is pretty big so feeds four or at least four sittings (you can do all those by yourself). It doesn’t keep very well and needs to be eaten on the day but you can freeze it either in slices so that it’s easier to toast or as chunk and then warm up in the oven when defrosted.
500g Plain White Flour (You can also use wholemeal or a mixture of both)
1 tsp bicarbonate of soda
1 tsp salt
200ml natural yogurt
1/2 teaspoon lemon juice
extra flour for dusting
- Preheat the oven to 200C/400F/Gas 6.
- In a jug mix the natural yoghurt, milk and lemon juice together and let to sit for a couple of minutes
- In a large bowl, mix together the flour, bicarbonate of soda and salt
- Add the natural yoghurt mix to the flour and mix until a sticky dough forms and all the mixture becomes one (and no crumbs are left at the bottom)
- Lightly flour your work surface and tip the dough onto it. Gently roll and fold your dough to bring the mixture together. There is no need to knead
- Shape the dough into a ball and then score it with a sharp knife
- Place onto a baking tray lined with baking parchment or non-stick paper and bake for 30 minutes at 200C/400F/Gas 6 until it’s golden brown and when you tap the bottom of the loaf it sounds hollow
- Leave to cool on a wire rack. This is best eaten on the day of baking.
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