SODA BREAD

A traditional Irish style bread that is best made and eaten the same day. Traditionally made from flour, buttermilk (sour milk), bicarbonate of soda and salt. No yeast is added – the reaction between the bicarb soda and buttermilk (which is acidic) creates carbon dioxide which makes the bread rise.
 
Ingredients for  SODA BREAD
Plain Flour (All Purpose Flour)
450g (16oz)
Bicarbonate of Soda (Baking Soda)
1 teaspoon
Salt, Finely Ground
1 teaspoon
Buttermilk or Milk Kefir or Natural Yoghurt
400g (14oz)
    
METHOD:
1. Preheat oven to 220°C (425°F). 
2. Grease and flour a round cake tin (or Dutch oven).
3. Sift flour, bicarbonate of soda and salt into a large bowl.
4. Mix well.
5. Add the buttermilk.
6. Mix into a dough – it will be sticky.
7. Place dough onto a floured surface and knead 3-4 times.
8. Shape dough into a round flat shape.
9. Place bread into the lined cake pan.
10. Cut a cross into the top of the bread.
11. Cover the tin with foil (or place the lid onto the Dutch oven).
12. Bake bread for 30 minutes.
13. Remove foil (or lid)
14. Bake bread for 15 minutes or until the loaf makes a hollow sound when tapped on the bottom.
15. Wrap bread in a tea towel whilst warm to keep it fresh and moist.
    
SERVING IDEAS:
o     Freshly sliced
o     Toasted
o     Irish stew
o     Silverside (corned beef)
o     Potato and leek soup
o     Bacon
o     Blue cheese
o     Butter
o     Cheese
o     Honey
o     Jam
o     Lemon curd
o     Marmalade
o     Poached egg
o     Smoked salmon
  
  
Author: Megan Radaich          
Image credit: Megan Radaich          
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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.