Prepare: 10 min
Cook: 30 min
Bread is a feared subject of mine. I’m nervous about the whole thing. How do you knead dough? What does proving mean? How do I prove dough and how long for? It’s a scary prospect if you’ve never done it before.
I have in fact tried making bread before. I tried Focaccia bread. I thought I would throw myself into the deep end and give it a go. I thought it would be the perfect accompaniment to my Italian meal. Instead it was an absolute disaster! It over proved. It cooked for too long. The seasoning was dried and hard on top. Everyone tried to say it tasted nice but they were just being kind. It was bloody awful and I was so disappointed; I had such high hopes for it.
However I wasn’t going to let that one attempt ruin things for me. You have to keep trying, keep learning and improving. Do you think Julia Child just gave up when something went wrong? No! So neither should I.
The beautiful aroma of fresh soda bread
If you want to try making bread for the first time then I recommend this recipe. Soda bread doesn’t require any kneading or proving time. It’s actually really easy and absolutely delicious.
I have to admit when this bread came out the oven the smell was delicious, I was over the moon. It looked fantastic, the aroma in the kitchen made me drool a little and I just couldn’t wait to try it. Crusty on the outside, soft on the inside, a little bit of Irish butter spread on top and dunk right in your Irish stew. Deeeelicious!
We couldn’t eat the whole loaf between us so I cut up the bread and froze it. Well aren’t I a clever cookie or should we call that a clever loafy haha it’s bread, get it. Oh that was a bad joke.
When I need the leftovers I just take the loaf out the freezer, let it defrost for half an hour to soften and toast slightly. It’s fantastic with homemade soup.
Why are you still sitting there? Get your soda bread recipe on the go. Show off to yourself. Stop spending money on cheap, doughy bread and rustle up some fresh crusty bread of your own.
It’s worth it just for that beautiful fragrance throughout the whole kitchen!
- 250g Plain White Flour
- 250g Plain Wholemeal Flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 500ml buttermilk
1 Preheat the oven to 200C/fan 180°C/gas 6 and place baking paper over a baking tray. Mix the flours, salt and bicarbonate of soda into a large bowl. Make a well in the middle, pour in the buttermilk and gently fold in the flour with a knife or your fingertips.
2 Tip the flour on a lightly floured surface and very gently shape the dough into a ball and then flatten slightly with the palm of your hand. Act quickly when working with the dough to turn it into the desired shape as the bicarbonate of soda and buttermilk will begin to react immediately.
3 Put the dough on the baking tray and lightly dust with flour. Using a knife cut the dough into quarters ensuring not to cut all the way through.
4 Bake in the oven for 30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If it hasn’t fully cooked turn the loaf upside down and allow to cook for a few minutes more.
5 Transfer to a wire rack and allow to cool before serving.
Top Tip: Cut into slices and freeze any leftovers on the same day. Once removed from the freezer lightly toast the bread for best results.
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