Recipes from Bread on the Table by Valerie O’Connor, published by The O’Brien Press. For this recipe and more you can buy the her book here.
White Soda CakeAdd to My Cookbook
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- Difficulty Level Easy
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- 5g generous tsp bread soda
- 5g salt
- 600g plain flour or white spelt flour
- 400ml buttermilk
- Preheat the oven to 200C/390F/Gas 6
- In a large bowl mix the bread soda with the flour and salt.
- Pour in the buttermilk and, using a claw-like action, bring the flour and buttermilk together until everything is combined and forms a wet ball.
- Turn out onto a floured surface and, using a little more flour, gently shape the dough into a round, then flatten slightly with your hands. The raising agents will already be at work so if you press your thumb into the dough it should leave an impression.
- Flour a large baking tray and carefully transfer the dough onto it (place your hand under the dough as you lift it to support it). With a large bread knife, cut a cross into the bread ‘to let the fairies out’ or let the dough expand.
- Bake the bread in the preheated oven for 40-50 minutes until golden and hollow-sounding when the bottom is tapped.
- Cool the bread by an airy window, or under a damp tea towel until it’s just the right temperature to cut into thick slices and drown with butter. It’s unlikely any will be left to go cold.