White Soda Bread
User Reviews
5
White Soda Bread
Description
This White Soda Bread recipe blends all-purpose flour, baking soda, salt, and buttermilk into a soft dough formed into a round loaf. The characteristic cross slashed into the top allows the heat to penetrate evenly and helps the bread expand while baking. Baking at 375°F for around 30 minutes produces a golden crust and light interior. The absence of yeast means the bread is quick to prepare and has a distinct crumb texture different from traditional yeast breads.
The flavor is mildly tangy due to the buttermilk and baking soda reaction. The crust is firm but not hard, and the interior is moist and soft. The bread pairs well with butter, jams, or hearty meals. It is ideal for serving fresh on the day it’s baked.
Leftovers are best toasted by the second day, as the bread tends to dry out otherwise. Using a milk and vinegar combination as a buttermilk substitute is a suitable option if buttermilk is not available. The dough should be pliable but not sticky, adjusting liquid or flour as needed during mixing.
Ingredients
- 3 cups all-purpose flour aka plain flour; 500g
- 1 teaspoon baking soda (bicarb of soda)
- 1 teaspoon salt
- 1 ½ cups buttermilk or milk with 2 teaspoons white vinegar or lemon juice stirred in and left for a few minutes to thicken slightly, 350ml
Instructions
- Preheat the oven to 375°F / 180°C.
- Whisk the flour, soda and salt together in a mixing bowl.
- Add the buttermilk and stir to combine. Use your hands to bring it together into a workable ball. If necessary add a little more flour or buttermilk/milk.
- Add the dough to a baking sheet lined with baking paper and pat it into a round.
- Slash a deep cross through the round of dough (this will help it to cook properly).
- Bake for 30 minutes or until risen, golden and cooked through.
- Cool on a wire rack, then slice and enjoy.
- Tip: Soda bread is best eaten within 2 days. After the first day, it is best toasted as it can dry out.
Notes
- Use a milk and vinegar mixture as a buttermilk substitute when necessary, letting it thicken before use.
- Adjust liquid or flour amounts to form a workable dough that isn’t sticky but can be shaped easily.
- Scoring a deep cross in the dough is essential for even baking and loaf expansion.
- Eat soda bread fresh within two days; afterward, it’s best toasted to revive texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 841mg | 35% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Calcium | 31mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
