Soda Bread

A fast bread. If you’re organised, you can be tucking into this 45 minutes after you start mixing the dough. Here’s what you need:

  • 250g plain white flour (not “strong” or “breadmaking” flour: soda bread has its origins in areas where the flour had a low gluten content)
  • 90mL milk
  • 90mL water
  • 1½ tsp cream of tartar
  • ¾ tsp bicarb of soda
  • 5g salt

Mix thoroughly, and then knead briefly on generously floured surface. Shape into a ball, and then squish it flat, no more than 2 inches thick.

Use a blunt knife to indent a cross on the top, almost all the way to the bottom.

Into a preheated oven at 200ºC – check after 20 mins, might need 25 – usual hollow drum like effect when rapped on the bottom. Cool for 10 minutes.

The results always put me in mind of a giant scone. Apply butter, jam, marmalade or honey. And a gallon of Tea.

Feel free to vary the consituents of the liquid. Pop in an egg and/or some melted butter if you’re feeling lush. A scattering of raisins won’t hurt, nor will a squirt of honey, or a sprinkling of spices.

For a more traditional version, you can use buttermilk. This is a little more acidic, so you’ll need less cream of tartar.

Use 2tsp baking powder if you’ve not got soda and tartar in separate pots.


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