The Irish knew what they were doing when they invented this bread. Soda bread doesn’t use yeast to rise; it uses the chemical reaction between Baking Soda and Buttermilk. This means no waiting hours for dough to proof. It’s dense, crusty, and perfect with a stew.
Ingredients:
- 4 cups All-Purpose Flour.
- 1 tsp Baking Soda (Not baking powder!).
- 1 tsp Salt.
- 1 ¾ cups Buttermilk (Essential for the reaction).
- Optional: 1 cup Raisins or Currants (for a sweeter version).
Instructions:
- Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Mix Dry: Whisk flour, soda, and salt in a large bowl. Stir in raisins if using.
- Mix Wet: Make a well in the center. Pour in the buttermilk. Mix with a fork until a sticky dough forms.
- Shape: Turn onto a floured surface. Gently shape into a round ball (don’t knead it too much or it gets tough!).
- Score: Use a sharp knife to cut a deep “X” on top. This helps it bake evenly and looks traditional.
- Bake: Bake for 45 minutes until golden and hollow when tapped.
