White Soda Bread – A loved bake in every Irish household, and for good reason, this traditional soda bread is an essential in your recipe repertoire! This bread would be classed as a quick-bread because it doesn’t use yeast to rise, instead it uses baking soda. The secret to making a great soda bread is not to over-think anything, and in fact, the less you fuss the better the loaf! Still-warm slices with lashings of Irish butter, maybe some jam or local honey, served with soups for dunking, or with slices of cheese for a snack, this humble loaf is a classic.
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- 450g plain flour
- 1 tsp (heaped) baking soda
- 1 tsp sea salt flakes
- 350-400ml buttermilk
- 1 tsp honey (or sugar)
- Pre-heat oven to 200°C / 180°C fan assisted / Gas 6.
- Whisk together flour, baking soda and salt in a large bowl. Create a well in the centre.
- Add the 350ml of the buttermilk & honey (or sugar) to the dry ingredients, then use a blunt knife to stir the flour into the liquid until mostly mixed through and you have a shaggy dough. If it’s too dry, add a bit more buttermilk, otherwise, use your hand to very lightly knead the remaining flour into the dough.
- Tip dough out onto a floured surface and shape into a round disc about 5cm thick. Transfer to a floured baking tray then score the top with a cross using a sharp knife.
- Bake in pre-heated oven for 35-40 minutes. It should be golden brown and sound hollow when you knock the underside.
- Leave to cool on a wire rack for 15-20 minutes.
- Store in an airtight container at room temperature. You can also put slices into freezer bags and freeze for individual portions that are still fresh once defrosted at room temperature.
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