Quick Soda Bread Recipe

Serve this traditional loaf of soda bread in a pinch with bacon and eggs or alongside a lunchtime soup.



From "Made at Home: Breads"
July 2015

  • Enjoy a traditional loaf of soda bread alone with a spread of butter or served with bacon and eggs.
    Photo courtesy Mitchell Beazley
  • Transform simple ingredients into fresh loaves, rolls, buns and flatbreads with “Made at Home: Breads” by Dick and James Strawbridge.
    Cover courtesy Mitchell Beazley

Yield: Makes 2 loaves

From choosing the right ingredients to achieving the right texture, Made at Home: Breads (Mitchell Beazley, 2013), by Dick and James Strawbridge, is the perfect guide to making flavorful breads for every occasion. In this excerpt from chapter 5 “Quick Breads,” learn how to bake a traditional loaf of soda bread that’s perfect for breakfast or lunch.   

You can purchase this book from the Mother Earth Living store: Made at Home: Breads

Soda bread is a family tradition that has served us well. This is the perfect bread to mix together when you're in a rush and want something freshly baked to go with a quick lunchtime soup. It can be cooked as traditional loaves, or shaped into individual "farls." Enjoy spread with butter, or fry in bacon fat as a tasty addition to a bacon and eggs breakfast.

Quick Soda Bread Recipe

Ingredients:

• 4 cups all-purpose flour, plus extra for dusting
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cups buttermilk
• Butter, for greasing

Instructions:

1. Preheat oven to 400 degrees and grease a large baking sheet.

2. Mix all the dry ingredients together in a large mixing bowl and make a well in the middle. Gradually add enough butter milk to make a soft, but not wet, dough. Knead dough on a floured work surface for 2 to 3 minutes, then divide dough into 2 pieces and shape each into a circle about 2 inches thick.

3. Transfer to prepared baking sheet, dust with flour, and cut a deep cross in the top. Cook in oven for 20 to 25 minutes until well-risen, golden, and it sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.

4. To make "farls," shape each piece of dough into a flat circle, 1/2- to l-inch thick. Score dough into 4 wedges, cutting about 1/3 of the way through. Cook on a preheated hot griddle pan or skillet dusted with flour for 4 to 5 minutes on each side until golden and cooked through.

5. Any leftover soda bread can be wrapped in wax paper or plastic wrap to stay fresh for 2 or 3 days. After this, it can be toasted or fried in oil. Consume within 1 week.

Find more recipes and advice for making homemade bread in 3 Quick & Savory Bread Recipes Without Yeast.


This excerpt is reprinted from Made at Home: Breads by Dick and James Strawbridge and published by Mitchell Beazley, an imprint of Octopus Publishing Group, 2013. Purchase this book from our store: Made at Home: Breads.


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